Bittersweet Chocolate Snowballs – Blue Monday
Photobucket Creative Commons
A forest snowfall in blue light.
Bittersweet Chocolate Snowballs
From the kitchen of One Perfect Bite…I needed a recipe to tie in with a photo I wanted to share with you today. The closest I could come was a recipe for snowballs – chocolate snowballs. In some areas of the country these are called crinkles. This recipe is an adaption of one developed by Martha Stewart. These fudgy morsels are a delight and the only problem you will have is limiting the number of them you eat. I use three types of chocolate in my version of the recipe. I also replace vanilla with hazelnut extract. The recipe is quite simple to make, but you’ll have to build wait time into your schedule. The cookie dough needs to sit for at least 2 hours before baking. I actually make it the night before I plan to shape and bake the cookies. The cookie dough is quite loose when it is first mixed, but a long chill will allow you to shape the cookies with a minimum of mess. I think you like this version of an old favorite. Here’s the recipe.
Bittersweet Chocolate Snowballs…from the kitchen of One Perfect Bite
4 ounces unsweetened chocolate, melted and cooled
4 ounces bittersweet chocolate, melted and cooled
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1-1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon hazelnut or vanilla extract
1/3 cup milk
1 cup granulated sugar (for rolling)
1 cup confectioners’ sugar (for rolling)
1) In a medium size bowl whisk together flour, cocoa, baking powder, and salt until well blended.
2) In a large bowl, beat butter and brown sugar with an electric mixer on medium high speed until light and fluffy, 3 to 4 minutes.
3) Add eggs and hazelnut extract; beat until well combined. Add melted chocolate and beat until blended.
4) With mixer on low speed, alternate adding flour mixture and milk until just combined.
5) Divide the dough into quarters, wrapping each with plastic wrap, and chill in refrigerator until firm, about 2 hours.
6) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone liners. Place each sugar in a separate shallow dish.
7) Remove portions of cookie dough from refrigerator one quarter at a time. Divide dough into 16 1-inch balls. Roll each ball in granulated sugar and then in confectioners’ sugar to coat completely. Place cookies 2 inches apart on prepared baking sheets.
8) Bake, one cookie sheet at a time, until cookies flatten and tops form cracks, about 12 to 15 minutes. Remove from oven and place baking sheets on wire racks to cool. Store in an airtight container, between layers of parchment or wax paper for up to 1 week. Yield: 5 dozen cookies.
This post is being linked to: