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Virginia Willis' Chocolate Snowcap Cookies

Serves: Makes about 5 dozen
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Ingredients

8 ounces bittersweet chocolate, chopped
1 1/4 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups dark brown sugar, firmly packed
2 large eggs
1/2 teaspoon vanilla
1/3 cup whole milk
1 cup powdered sugar, for rolling

Instructions

Place the chocolate in a medium bowl and heat in the microwave at 50-percent power until melted, about 1 minute. In a second medium bowl, sift together the flour, cocoa, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs and vanilla, and beat until well combined. Beat in the melted chocolate. With the mixer on low speed, add one-third of the flour mixture, followed by half of the milk. Add another third of the flour mixture, followed by the remaining milk and then the remainig flour mixture. Continue to mix just until combined.

Divide the dough into quarters, wrap with plastic wrap, and chill in the refrigerator until firm, about 2 hours.

When ready to bake, heat the oven to 300 degrees. Line two rimmed baking sheets with silicone baking mats or parchment paper.

Remove the dough from refrigerator. Using a small ice cream scoop, shape the dough into 1-inch balls. Place the powdered sugar in a medium bowl and roll half of the cookie balls in the sugar a few at a time to completely and thoroughly coat.

Place the rolled dough balls 2 inches apart on the prepared baking sheets. Bake until cookies have flattened and the sugar splits, 12 to 15 minutes. Transfer to a wire rack to cool completely.

Repeat the rolling and baking steps with the remaining dough balls. Store in an airtight container for up to 1 week.

Photo: Virginia Willis


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