Double Chocolate Snowquakes

One day, probably 3 years ago, Hubby was bored at work and scouring the internet for delicious things for me to make so that he could eat them.  This is how you know he was bored.  He was spending his time looking online for recipes for his wife.  Out of all of the decadent and intricate recipes on delish, he chose these guys.  For as unassuming as these cookies look, though, they are actually pretty decadent on your tongue.  Rich and chocolatey with a sweet powdered sugar crust, Snowquakes are easy to make… and also easy to eat.

This is one of those old standby recipes that I’ve made time and time again.  That’s saying a lot for me, too, because I would rather make something new 9 times out of 10.  Try ’em out and let me know what you think!

Here’s what you need: (Adapted from
Makes about 48 cookies

  • 1 1/2 cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick unsalted butter, room temp
  • 3/4 cup firmly packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups chocolate chips (I usually use a mix of milk chocolate and dark chocolate)
  • 1 cup or so confectioners’ sugar

In a medium mixing bowl, combine the flour, coca powder, baking powder and salt.

In a separate bowl, cream the butter with a mixer (either stand or hand-held) on medium until light & fluffy.  Add both sugars and continue to beat on medium until combined.  Add the eggs one at a time and then the vanilla and beat for a minute or two to make sure everything has been incorporated.

Reduce the mixer speed to medium-low and slowly add in the flour/cocoa mixture, stopping to scrape down the sides of the bowl with a spatula as needed.  Make sure you get all of the flour that makes it’s way to the bottom of the bowl.  Dump in the chocolate chips and fold in with a spatula.  Cover with plastic wrap and stick in the fridge for an hour.

Just before you take the dough out of the fridge, preheat your oven to 350′ and line a couple of baking sheets with parchment paper.  Pour confectioners’ sugar onto a plate or into a bowl.  Scoop dough by the tablespoon, roll into a ball, and then roll in sugar.  Don’t be afraid of the sugar… coat ’em good.  A stainless steel scoopis awesome for this, because then you don’t really have to roll the dough into a ball.  Saves time and soap used to clean super messy dough hands.  Place sugar coated dough goodness about 2 inches apart on baking sheets and bake for 10-12 minutes… they’ll be puffed and crackly looking.  Scrape the leftover dough from the bowl while they are cooking and savor it.  Trust me on this.  Transfer cookies still on the parchment paper to a wire rack and let completely cool.  It’s okay to pop one or seven warm cookies into your face.

Make these.  For your husband, your girlfriend, your office, yourself… doesn’t really matter.  Just do it.  You’re welcome.


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