who doesn't love chocolate crackle cookies? these snowcap cookies are so good! they're nice and moist and absolutely so sweet. now, i only make these around this time of the year. not sure why, but maybe it has something to do with the fact that they are so festive looking. you gotta say, the powdered sugar does give it quite the snowy look. plus, it's just one of those cookies you'd expect to have this time of year.
well, below's the recipe should you want to make some yourself. these are great for holiday cookie swaps, dessert tables or just because. now, stay tune to see what we have in store for day 3 of my annual 12 days of christmas baking. :)
chocolate snowcap cookies
recipe from martha stewart
ingredients:
8 ounces bittersweet chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/2 cup Dutch cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1 cup confectioners' sugar, plus more for rolling
directions:
Heat oven to 350 degrees. Chop bittersweet chocolate into small bits, and melt over medium heat in a heat-proof bowl or the top of a double boiler set over a pan of simmering water. Set aside to cool. Sift together flour, cocoa, baking powder, and salt.
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat butter and light-brown sugar until light and fluffy. Add eggs and vanilla, and beat until well combined. Add melted chocolate. With mixer on low speed, alternate adding dry ingredients and milk until just combined. Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.
On a clean countertop, roll each portion of dough into a log approximately 16 inches long and 1 inch in diameter, using confectioners’ sugar to prevent sticking. Wrap logs in plastic wrap, and transfer to a baking sheet. Chill for 30 minutes. Cut each log into 1-inch pieces, and toss in confectioners’ sugar, a few at a time. Using your hands, roll the pieces into a ball shape. If any of the cocoa-colored dough is visible, roll dough in confectioners’ sugar again to coat completely. Place the cookies 2 inches apart on a Silpat-lined baking sheet. Bake until cookies have flattened and the sugar splits, 12 to15 minutes.
Transfer from oven to a wire rack to let cool completely. Store in an airtight container for up to 1 week.
note: instead of rolling them into logs once they were chilled, i used a small cookie scooper and scooped them into balls, then tossed them into the powdered sugar. this step saves a bunch of time. you can try it this way, or follow the recipe as is. both works fine, i say.
makes 4 dozen cookies. enjoy! :)
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