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This is certainly a bit late being posted, but I had to share this one!

(These have also been known as Chocolate Crinkle or Chocolate Lava Cookies but I feel like these look more like snowflakes – at least the pattern in the powdered sugar makes in them…. each one is different and lovely in it’s own way!)

I love when my friends and family ask me to bake them treats – I take advantage of the opportunity to bake something that I haven’t made in a long time or something new that I have been looking for the perfect occasion to bake “it” for and this was just such a day!

The only request was that it was “something chocolate.”

No problem!

I had these on my list to bake and give out for Christmas treats for awhile and my friend needed something to take to a work party on the Friday before Christmas and I wanted to make sure I had something special baked up to leave out for our Abel & Cole driver who would be delivering our Christmas box the next day early in the blistery, windy, frosty morning.

There have been gluten-free versions of this going viral on Facebook and Pinterest and while they are great for the gluten-free crowd, I have no problem with gluten and managed to find a just regular recipe for them.

And thank goodness I did. These were UH. MAZE. ING.

I would suggest making these with the best cocoa you can. There was still a few bars of 84% cocoa chocolate bars at the store when I went and I used a bit of my Valhorna powdered chocolate that I picked up in Paris last year for these and it was pretty much outta this world!

Each bite coats your lips in soft, snowy powdered sugar followed by the little crunchy bits of the granulated sugar that all melts together with the soft melty chocolate pillow that is the cookie… it is a special treat to share with anyone! Just be sure to make a lot because after just one cookie, I guarantee you will reach for another.

And another.

Just when you have left the room, someone will sneak in and take a few.

When you return, you will probably eat another one.

And you can see how quickly this situation could spin out of control and leave you cookie-less…

Just be sure you make “enough!”

Note: I refrigerated the dough overnight since I whipped up the cookie batter after dinner one night and didnt have the chance to bake them all out. This made it easier to scoop up balls of dough, although it was still rather sticky and I had to rinse my cookie scoop a couple of times once it began to get too tough to scoop and drop the balls of dough.

Also, if you drop the scoops of dough directly into the granulated sugar and roll them into “perfectly” round balls in the sugar, it makes it less of a sticky mess for your hands and you achieve the desired result with less trouble.

Ingredients:

  • 8 oz bittersweet chocolate, finely chopped
  • 1-1/4 C all-purpose flour
  • 1/2 C unsweetened Dutch process Cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp coarse salt
  • 1/3 C (4oz) unsalted butter at room temperature
  • 1-1/2 C light brown sugar, packed
  • 2 L eggs
  • 1 tsp vanilla extract
  • 1/3 C whole milk
  • 1 C granulated sugar
  • 1 C powdered sugar

Melt the chocolate in a bowl and let cool to room temperature.

Whisk together the flour, cocoa, baking powder & salt in a bowl.

Beat the butter & brown sugar together until fluffy. Beat in the eggs, one at a time, then the vanilla until combined. Then beat in the chocolate.

Slowly mix in half the flour mixture to the wet ingredients and stir until just combined. Mix in half of the milk, stirring to combine, then the remaining flour, then the last of the milk.

Put the dough in the fridge for at least 2 hours or overnight, with plastic wrap pressed against the surface of the dough, until firm.

Preheat the oven to 350F.

Roll the dough into small balls. Roll each ball in granulated sugar then powdered sugar and place on parchment lined baking sheets about two inches apart.

Bake until the surface cracks, about 14 minutes, rotating the pans halfway through the baking time. Let cool on the baking sheets for about five minutes before moving them to a cooling rack.

Store in an airtight container – if they last long enough to make it to a container…

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