This cookie recipe makes a nice moist chocolate cookie that is excellent for the holidays. It is easy to make and a good one to do with kids, as they can help roll the dough into balls and then roll
Enjoy!
Mike
Cocoa Snowflakes
1 cup flour
1tsp. baking powder
¼ tsp. salt
5 tbs. butter
6 tbs. cocoa
1 cup sugar
1 tsp vanilla
2 extra large eggs
1 cup finely chopped nuts (optional)
½ cup powdered sugar (to roll cookies in)
In a medium bowl, sift flour baking powder, and salt, and set aside. In a small heavy saucepan, melt butter over low heat, add cocoa, and blend well with a fork or small whisk until smooth. Remove pan from heat, stir in sugar until combined ( it will be dark brown at this point). Transfer to a large mixing bowl, add vanilla, and then eggs one at a time, stirring well with a wooden spoon or hand mixer after each addition. Add flour mixture and nuts if desired, mix well. Cover the dough with plastic wrap and refrigerate until chilled (at least 2 hours). Preheat oven to 400*. Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge. Roll each hunk of dough into a ¾ ball, and then roll in powdered sugar. It is easier to roll the dough into balls if coat your hands with powdered sugar. Place the balls onto a greased cookie sheet,2 inches apart.Bake cookies for 8 minutes@ 400*, let cool a minute then remove from pan. Store cookies in an airtight container to maintain the soft and chewy texture. If you like a crisper cookie, cook a minute longer, but be careful not to burn the bottoms of the cookies.
Yield: 40-60 cookies. Prep time 15 minutes plus 2 hours chilling time. Baking time: 8 minutes per pan.