Chocolate Crinkles 2 Way

It's that time of the year again when I usually bake chocolate crinkles.

I have been doing this recipe from Allrecipes for years and it has never failed me yet. But, last year a friend sent me another chocolate crinkles recipe using a chocolate cake mix... interesting, right? Oh, and that recipe is by Paula Deen. :D

The Allrecipes cookies are so easy to make that I don't have to use a mixer. Paula Deen's recipe is called Chocolate Gooey Butter Cookies. It is also very easy (it uses a cake mix!) but I needed to use a mixer for this because I needed to cream the butter and cream cheese (yes, it has cream cheese!) together. The only thing that takes time for both recipes is the rolling of the cookies and covering them with the powdered sugar.

I made the cookies from Allrecipes first. I mixed the ingredients the night before, and baked two batches the next morning. It's also the perfect time to use my new cookie scoop. :D Here's what my cookies looked like:
Don't they look perfect?

After baking the cookies, I prepared the ingredients for Paula Deen's recipe. I still need to put the cream cheese and butter to room temperature. When everything's ready, I made the dough and placed them in the freezer so the dough will harden quicker.

When the last batch of the Allrecipes cookies were done, I baked one batch of Paula Deen's cookies (using the same cookie scoop of course!). Here's what Paula Deen's cookies looked like:

Aesthetics-wise, the original recipe were perfectly-domed and the powdered sugar coated the cookies perfectly too. :D Paula Deen's recipe were a bit flatter than I expected, and the powdered sugar stuck to the cookies (even before I baked them... and I even coated some twice).

Here they are side by side (L: Paula Deen's recipe; R: AllRecipe's recipe):

Texture-wise, they're both soft. Allrecipes' cookies were a bit cakey (bot not too much cake-like cakey). Paula Deen's cookies really are soft and gooey! I guess the Allrecipes' cookies were like that because of the baking powder. If I remember it right, I usually replace the baking powder with baking soda... or maybe ADD baking soda because I have a note in my recipe 1 tsp baking soda... and I have no idea why I forgot that! I usually made them soft and gooey and comes out a bit thinner than that. So this time I liked Paula Deen's texture.

UPDATE 19-Dec 2011 12:55PM: After posting this blog entry, I baked the remaining dough from the Paula Deen batch. Output: cakey too! And they're the same batch! Did I set the oven's temperature too high? Did I bake it too long? Or maybe because I left it in the fridge overnight, just like the Allrecipes batch! I don't know... but the main thing here is... they have the same texture now.

Allrecipes' cookies

Paula Deen's cookies

Taste-wise, I like them both. :D Although I think Paula Deen's cookies were a bit saltier. I also asked my #1 critic and my guinea pig... my husband. He liked the Allrecipes' cookies better. The chocolatey-ness will definitely depend on the cocoa powder (for the Allrecipes) and the chocolate cake mix (for Paula Deen) you use. I used Green and Blacks Cocoa - Organic Fair Trade 100% cocoa powder and Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix).

FYI, I used the same cookie scoop so they're all uniform in size (I think it's 1 tablespoon), used the same baking tray, baked at the same temperature (175ºC/350ºF) at the same period of time (10-12 minutes).

I only used half of the recipe in Allrecipes and I made a total of 20 cookies.

For Paula Deen's recipe, I made a total of 32 cookies.

I think you'll just have to make them to try them out yourselves. :D

Here are the links for the recipes:
Chocolate Crinkles from Allrecipes
Chocolate Gooey Butter Cookies by Paula Deen

Happy baking and happy holidays!


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