Chocolate Snowball Cookies
Okay, I know most of y’all are all amped up about turkey right now, and cookies aren’t a priority. But I’m sure by the weekend your priorities will shift. So I’m sharing these now, before I dash of to New York City for the weekend (!!!) to take in the Thanksgiving day parade, followed by Black Friday.
I realize that I have demonstrated difficulty handling store lineups, and big crowds make me want to rock in the fetal position with crazy eyes, humming loudly to myself. But Black Friday in NYC still seems like a good idea to me…
These cookies totally rocked my socks. They are fudgy and chewy and not tooth-achingly sweet. And they are almost too pretty to eat with the crackled snowy tops. Almost is the operative word here, you will eat them.
A few tips for perfect chocolate snowballs:
1. CHILL the dough. I know, patience and chocolate do not belong in the same sentence. But you have to control yourself here. Unless you want runny dough and flat cookies.
2. Roll the cookies really well in confectioners’ sugar. When you think you’ve got enough on there, roll ’em one more time. You’ll get that gorgeous white-on-black contrast in the finished cookie.
3. Take them out of the oven when they are still slightly underdone to make sure you get that chewy-fudgy characteristic that makes these babies blissful.
If I survive the shopping madness, I promise more cookies next week! Happy Thanksgiving, to all my American friends and readers!
Chocolate Snowball Cookies
- 6 ounces 180 grams semisweet chocolate or 1 cup semisweet chocolate chips
- 3/4 cup Rogers All Purpose Flour
- 1/3 cup cocoa
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 2 eggs
- 2/3 cup confectioners’ sugar also known as icing sugar/powdered sugar
- Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature.
- In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.
- With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking.
- Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.