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Chocolate Snowcaps

Prep Time10 minutes
Cook Time12 minutes
Chill2 hours
Course: Dessert
Cuisine: American
Keyword: chocolate, christmas, cookie, holiday
Servings: 5 dozen
Calories:

Ingredients

  • 8 ounces bittersweet chocolate chopped
  • 1 1/4 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1 1/3 cups dark brown sugar firmly packed
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1/3 cup whole milk
  • 1 cup powdered sugar for rolling

Instructions

  • lace the chocolate in a medium bowl and heat in the microwave at 50-percent power until melted, about 1 minute. In a second medium bowl, sift together the flour, cocoa, baking powder and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs and vanilla, and beat until well combined. Beat in the melted chocolate. With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Add another third of the flour mixture, followed by the remaining milk and then the remainig flour mixture. Continue to mix just until combined.
  • Divide the dough into quarters, wrap in plastic wrap, and chill in the refrigerator until firm, about 2 hours.
  • When ready to bake, heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.
  • Remove the dough from refrigerator. Using a small ice cream scoop, shape half of the dough into 1-inch balls. Place the powdered sugar in a medium bowl and roll the dough balls in the sugar a few at a time to completely and thoroughly coat.
  • Place the rolled dough balls 2 inches apart on the prepared baking sheets. Bake until flattened and the sugar splits, 12 to 15 minutes. Transfer to a wire rack to cool completely.
  • Repeat the shaping, rolling and baking steps with the remaining dough. Serve immediately or store in an airtight container for up to 1 week.