Wednesday, December 8, 2010

Cocoa Snowflakes

I've seen these under many different names (Cocoa Pixies, Cocoa Crinkles, etc.) and slightly altered recipes, but the end result is a similar cookie.  It's almost brownie like (if you don't overbake them) and a rich, chocolately flavor.  I prefer this recipe over ones that call for oil, and I love the chewiness this cookie has.  You could add 1 cup of finely chopped nuts, but I've never felt compelled to do so.

This recipe come from a Penzey's Spices catalog several years ago.  They're easy to make, but I did alter the recipe slightly.  I cut the temperature back, and increased the baking time because I kept getting burnt bottoms, which of course ruined the entire cookie.  I cannot stress enough--do not overbake these guys.  If you're just on the cusp and not sure if you should leave them in, take them out of the oven, but let them cool longer on the pan where they'll continue to bake a little bit, finishing them off.

Cocoa Snowflakes


1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons butter
6 Tablespoons cocoa powder
1 cup sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup powdered sugar for rolling

In a medium bowl, sift flour, baking powder and salt; set aside.

In a small, heavy saucepan, melt butter over low heat, then add cocoa powder and blend well with a fork or small whisk until smooth.

Remove pan from heat and stir in sugar until combined--you'll have a very dark brown, gritty lump.

Transfer to a large mixing bowl and add vanilla extract, then eggs one at a time, stirring well with a wooden spoon or spatula.  Add flour mixture and mix well.

Cover and chill for at least 2 hours or overnight.  The dough doesn't get really stiff, but it's easier to handle if it's not warm.

Divide dough into 4 chunks, and using one chunk at a time (leave the rest in the fridge), roll the dough into 3/4 inch balls, and then roll each ball in powdered sugar.

Place the sugar coated balls onto a greased or parchment/Silpat lined baking sheet, about 2 inches apart.

Bake cookies for 8 minutes at 350 degrees F.  Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.

Let cool a minute on pans, then remove to complete cooling on racks.

Makes 4 dozen.

Happy Baking,
The Cookie Princess

1 comment:

  1. Do you use dutch processed cocoa powder for this recipe?