Chocolate Snowquakes Recipes

TRIPLE CHOCOLATE SNOWQUAKES

Steps:

• Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
• Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
• Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
• Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
• Preheat oven to 350* F.
• Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
• Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
• Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
• Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!

CHOCOLATE SNOWQUAKES

Steps:

• 1. Make the dough: Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside. Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and beat until combined. Add eggs and vanilla and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour. 2. Bake the cookies: Preheat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Place the confectioners' sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking pans. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely. Store in an airtight container for up to 1 week.

DOUBLE CHOCOLATE SNOWQUAKES

Steps:

• Combine flour, cocoa, baking powder, and salt.
• Cream butter until fluffy.
• Add brown sugar and white sugar to creamed butter, beating well; beat in eggs and vanilla.
• Beat flour mixture into butter mixture until a soft dough forms.
• Stir in chocolate chips; cover with plastic wrap and chill 1 hour.
• Shape 1 T dough into ball and roll in powdered sugar, repeating with each cookie.
• Bake cookies (on pan lined with parchment paper) at 350° for 10 minutes, and remove to rack to cool.

CHOCOLATE SNOWBALLS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy. Beat in egg and vanilla. Gradually beat in flour. Stir in pecans and chocolate chips., Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake until set and bottoms are lightly browned, 15-20 minutes. Cool on pans 2 minutes. Roll warm cookies in confectioners' sugar. Cool completely on wire racks. If desired, reroll cookies in confectioners' sugar.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.