Triple Chocolate Snowquakes Recipe #379185
Yum, these are all chocolatey, and cracked, and covered with powdered sugar, as if hit by a snow quake! Triple chocolates make for a chocolate lovers treat! Adapted from Country Living magazine.
by Sharon123
27 min | 15 min prep
48 cookies
- 1 1/2 cups white flour (not self rising)
- 3/4 cup good quaity unsweetened cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon sea salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar, firmly packed
- 1/4 cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate chips
- 3/4 cup bittersweet chocolate (chips or block, broken in pieces-or use semi sweet chocolate chips)
- 1 cup confectioners' sugar
- 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!
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5 stars