Friday, December 15, 2006

Chocolate Snowcaps

Chocolate Snowcaps

Chocolate Snowcaps

Chocolate snowcaps are another old classic cookie that is popular around Christmas.  Little balls of chocolate dough are rolled in powdered sugar and placed on a baking sheet. As they bake, they spread out and develop cracks, that reveal the chocolate cookie underneath, leaving behind a cracked powdered sugar coating. Cool looking and delicious tasting.

This dough is very gooey so it definitely requires a nice rest in the fridge before forming into balls. Be sure to factor that into your cooking making timeframe. Wetting your hands will help to keep the dough from sticking to your hands too as you roll the balls.

Recipe: Chocolate Snowcaps

©From the Kitchen of Deep South Dish
Prep time: 10 min (Rest 30) |Cook time: 15 min | Yield: About 2-1/2 dozen

  • 1/2 cup of all purpose flour
  • 1/4 cup of cocoa (like Hershey's)
  • 1 teaspoon of baking powder
  • 1/8 teaspoon of salt
  • 1/4 cup (1/2 stick) of unsalted butter, softened at room temperature
  • 2/3 cup of light brown sugar, packed
  • 1 large egg
  • 4 ounces of semisweet chocolate chips, melted and cooled
  • 1 tablespoon of milk
  • About 1 cup of powdered sugar

In a medium bowl, whisk together the flour, cocoa, baking powder and salt; set aside. In a mixing bowl, cream the butter, add the brown sugar and blend. Add in the egg and the melted chocolate. Incorporate the flour a little at a time and finally the milk. Mixture will be gooey.

Wrap the dough in plastic wrap forming a flattened disk. Place in refrigerator for about 30 minutes to firm up.

Pour powdered sugar into a pie plate. Preheat oven to 350 degrees F. Pinch off sections of the chilled dough, forming 1-inch balls. Wetting your hands will help in working the dough and preventing it from sticking to your hands. Working in small batches, roll the balls in the powdered sugar and set aside. When all the dough has been rolled once, pass the balls back through the powdered sugar and place on a bare, ungreased cookie sheet.

Bake at 350 degrees F for about 12 to 15 minutes or until dough has spread out and powdered sugar has formed a cracked coating. Swap trays halfway through the cooking period if cooking two trays at once. Remove from oven allowing to cool on the cookie sheet for a few minutes before transferring to a cooling rack.


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©Deep South Dish
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Posted by on December 15, 2006
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