CHOCOLATE SNOWQUAKES

CHOCOLATE SNOWQUAKES image

Yield 48 cookies

Number Of Ingredients 12

1 1/2 cup(s) all-purpose flour
3/4 cup(s) Dutch-processed unsweetened cocoa powder
2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, at room temperature
3/4 cup(s) dark brown sugar, firmly packed
1/4 cup(s) sugar
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2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) milk-chocolate chips
1 cup(s) confectioners' sugar

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.