these cookies are beautiful, yummy and simple to make. if brownies were clouds, they would be these “cocoa snowflakes”, which are chewy and soft with all the chocolatey flavor of brownies without the hour-long baking time. you don’t need any special equipment, special ingredients, or special artistic skills to decorate or cut fancy shapes. just need a little patience as they chill, but then they bake up real quickly.
at first i was concerned about the exact baking time indicated in the original recipe, from penzeys (the greatest spice & herb store evar), but it turns out it was pretty spot on.
don’t be deceived by thinking that 30-40 cookies sound like a lot. these are bite-size addictive goodies and they WILL go quickly.
i’ve started filling my blue mason jars with the cooled cookies to give to an exclusive group of very special family and friends who don’t require shipping, and i plan to make some more… with hipster twine and labels onto the lids. (watch out pinterest, i got you on lock.)
cocoa snowflakes // brownie clouds, adapted from penzeys spices
makes about 30-40 bite size cookies
what you need:
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 5 Tbsp. butter
- 6 Tbsp. unsweetened cocoa powder (I used Hershey’s)
- 1 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1/2 cup powdered sugar
what you do:
part I: prepare the cookie dough
sift flour, baking powder and salt into a medium bowl. one of the easiest ways to “sift” is by stirring the stuff through a metal sieve.
in a small pot, melt the butter over low heat. add the cocoa powder and mix together with a fork until smooth. take the pan off the heat and stir in the granulated sugar.
transfer the chocolate mixture to a large bowl and add the vanilla extract. using a silicone spatula or wooden spoon, stir in eggs one at a time, beating well after each addition. add flour mixture and mix well.
put the bowl with the dough in the refrigerator until chilled (about 1-2 hours, or leave it overnight).
part ii: bake dem cookies
when the dough is chilled enough to roll into balls, heat the oven to 400°. line a baking sheet with parchment paper or a silicone mat.
pinch and roll chunks of dough into balls approximately 3/4-inch wide. roll the balls in the powdered sugar and place on baking sheet about 2 inches apart.
bake for 8 minutes. (place remaining dough back in the refrigerator until you are ready to bake more.)
let the cookies cool on the pan for a minute before removing to cool completely. they should lift off the pan easily. store in an airtight container to help the cookies retain their delicious chewiness.