Ingredients for Double Chocolate Snowquakes
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Unsalted Butter
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- Vanilla Extract
- Milk Chocolate Chips
- Powdered sugar, for rolling
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How to Make Double Chocolate Snowquakes
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. This usually takes 3-5 minutes with an electric mixer.
- Gradually add 1 cup packed light brown sugar and ¾ cup granulated sugar to the creamed butter, beating well after each addition.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually beat the dry ingredients (flour mixture) into the wet ingredients (butter mixture) until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips (semi-sweet, dark, or a mix!).
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour (or up to 24 hours).
- Once chilled, roll 1 tablespoon of dough into a ball. Roll the ball in powdered sugar until fully coated.
- Place the sugared dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Keep a close eye on them as ovens vary.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
12g
Carbs
4g
