Bake Time
10 minYield
3 dozen cookiesRating
/rating_off.png "1 Star")
Loading...| 6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips | |
| 3/4 cup ROGERS ALL PURPOSE FLOUR | |
| 1/3 cup cocoa | |
| 1 1/2 tsp baking powder | |
| 1/4 tsp salt | |
| 1/2 cup butter, softened | |
| 1 cup packed brown sugar | |
| 2 eggs | |
| 2/3 cup confectioners’ sugar (also known as icing sugar/powdered sugar) |
Chewy and delicious dark chocolate cookies, all covered in "snow"! Note that these cookies need to chill for about 1 hour prior to baking
| 1. | Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature. |
| 2. | In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside. |
| 3. | With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking. |
| 4. | Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely. |
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