Sunday, July 18, 2010

Cocoa Snowflakes

While I was entering some recipes into Living Cookbook (a ginormous undertaking, just so you are aware), I immediately became attached to this recipe and decided I MUST make them. Blame PMS or just pure motivation, but I busted these out super-fast. YUM! They are very, very good. They don't harden up when they cool, which I LOVE. I used a Special Hershey's Dark cocoa powder that was a combination of natural unsweetened and dutch-processed cocoa powders, and it is delicious. I would definitely make these again. These would be an easy and great gift idea, too.

They were supposed to be bite-size, and that is what the yield is referring to. I got about 30 cookies but I made mine like twice as big as they were supposed to be. Oops. Typical Lauren.


Cocoa Snowflakes
Penzeys One

Delicious, bite-sized chewy brownie cookies with a pretty, lacy white top, perfect for the Holidays. Fun for kids to make, even more fun to eat. We haven't found anyone yet who doesn't love these cookies.

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons butter
6 tablespoons natural cocoa powder
1 cup sugar
1 teaspoon pure vanilla extract
2 extra-large eggs
1 cup finely chopped nuts (optional)
1/2 cup powdered sugar (for rolling cookies in)

In a medium bowl, sift flour, baking powder and salt, set aside. In a small heavy saucepan, melt butter over low heat, add COCOA POWDER, blend well with a fork or a small whisk until smooth. Remove pan from heat, stir in sugar until combined (it will be dark brown at this point). Transfer to a large mixing bowl, add PURE VANILLA EXTRACT, then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired (skip the nuts if baking for children, as most don't seem to enjoy them), mix well. Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never gets really stiff, but it won't roll into nice balls if it's warm. Preheat oven to 400°. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a 3/4" ball, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hands with powdered sugar (kids love doing this). Place the sugar coated balls onto a greased cookie sheet, 2" apart. Bake cookies for 8 minutes at 400°, let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture of these cookies. If you'd like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).

Yield: 40-60 cookies

1 comment:

Anonymous said...

Yum. I made something similar to this for Christmas last year, except it had espresso in it.