Friday, December 14, 2012
Chocolate Snowball Cookies
These chocolate snowball cookies are Mrs. P's favorite cookie recipe. That's no surprise, because anything covered in powdered sugar is absolutely delicious! This chocolaty recipe is worth making all year, not just during the holidays!
4 tablespoons of unsalted butter
1/2 cup of milk chocolate chips
1 tablespoon of milk
1/2 cup of flour
1/4 cup of cocoa powder
2/3 cup of brown sugar
1 teaspoonful of baking soda
1 tablespoon of espresso powder
1/8 teaspoonful of salt
KitchenAid Mixer or hand mixer
Line your cookie sheet with parchment paper, this will make clean-up much faster.
In a small pan add the chocolate chips, butter and the milk. Over medium-low heat, stir continuously until the chocolate has completely melted. Set aside and allow to cool for a few minutes.
In your mixing bowl combine the flour, brown sugar, cocoa powder, espresso powder, baking soda, egg and salt and mix on medium speed for 30 seconds. Then add the cooled melted chocolate mixture to the mixing bowl. Mix on medium speed for about a minute until all the ingredients are incorporated. Cover the bowl with Saran wrap and place in the freezer for 30 minutes. Preheat your oven to 350 degrees at this time.
Add about 1/2 cup of powdered sugar to a small bowl that will be used to coat the cookies before placing them in the oven. Use a teaspoon to measure out the dough. Using your hands roll the dough to form one inch balls and place in the bowl with the powdered sugar. Make sure that the entire cookie is covered in powdered sugar. Try to keep the balls the same size for even cooking.
Place the dough two inches apart on the parchment lined baking sheets. Bake cookies at 350 degrees for 12 to 15 minutes. All ovens cook slightly different so keep an eye on the first batch and adjust time accordingly. Once baked, remove from the oven and allow the cookies to rest for about a minute on the cookie sheet before moving them to the wire rack to cool. Repeat until all the cookie dough is used.