Triple Chocolate Snowquakes

Ingredients

• 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

Directions

1. 1

   Mix flour, cocoa, baking powder, and salt in a bowl and set aside.

2. 2

   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).

3. 3

   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).

4. 4

   Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.

5. 5

   Preheat oven to 350* F.

6. 6

   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).

7. 7

   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).

8. 8

   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.

9. 9

   Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!