Snow-Covered Chocolate Cookies
This year’s holiday baking week was unprecedentedly productive, encompassing sugar cookies, gingerbread persons, Russian teacakes, and pumpkin patties, but the diva of the whole production was definitely this little double-chocolate strumpet. Unabashedly rich, crunchy on the surface, velvety and chewy underneath, and the whole thing’s covered in a bracer of powdered sugar. We barely had enough for all of the tinned assortments, as Mr. P and Billy the Kid proved unable to contain themselves. Try as they did to be subtle, the white mustaches and black gum lines were dead giveaways.
8 oz bittersweet chocolate
1 1/4 C flour
1/2 C cocoa
2 tsp baking powder
1/2 tsp salt
1 stick/1/2 C butter
1 1/2 C packed light brown sugar
2 large eggs
1 tsp vanilla
1/3 C milk
Set your oven to 350. Melt the chocolate and 2 tbsp butter in a small saucepan over low heat. Cream together the rest of the butter and the brown sugar until fluffy, then beat in the eggs and vanilla. Stir in the melted chocolate. Dump in the flour, baking powder, salt, cocoa and milk, and stir it up until it forms a sticky dough. You’ll have to dive in with your hands eventually.
Put 1/2 C sugar into a small bowl, and 1/2 C powdered sugar into another. Form the dough into 1 1/2″ balls. Roll each in the sugar, then coat completely with powdered sugar. Space at least 2″ apart on cookie sheets, and bake single batches for about 14 minutes (check the first batch at 12 just in case). Cool them on the rack for 3 minutes, then transfer them to a wire rack to cool completely.
To save you some time as Christmas nears, I’ll suggest that you double the recipe if you have any drive-by snackers on the premises. I overlooked that variable, and will be making round two tomorrow.