Double Chocolate Snowquakes
Indulge in the decadent magic of Double Chocolate Snowquakes, the ultimate holiday treat that combines rich, fudgy cocoa flavor with a snowy powdered sugar coating. These irresistible crinkle cookies feature a double dose of chocolate—thanks to unsweetened cocoa powder and melty semi-sweet chocolate chips—for a luscious texture that melts in your mouth. The dough is chilled to perfection, ensuring those signature crinkles form beautifully as they bake. Each bite delivers a soft, gooey center enveloped in a crisp, sugary shell, making these cookies a festive favorite for cookie swaps or holiday dessert platters. Ready in just 15 minutes of prep time, these crowd-pleasers are as easy as they are stunning. Perfect for chocoholics and Christmas cookie lovers alike!
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Ingredients
- 0.75 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup powdered sugar
Directions
Step 1
In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until the texture is smooth and glossy.
Step 2
Add the eggs one at a time, whisking thoroughly after each addition, and then stir in the vanilla extract.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Step 5
Fold in the semi-sweet chocolate chips for an extra burst of chocolatey goodness.
Step 6
Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or until firm. This step is essential for achieving the crinkled texture in the final cookies.
Step 7
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 8
Using a tablespoon or small cookie scoop, portion out the dough and roll into 1-inch balls.
Step 9
Roll each ball generously in powdered sugar, ensuring it is fully coated for the snowy effect.
Step 10
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Step 11
Bake in the preheated oven for 10-12 minutes or until the cookies have puffed up and the sugar coating has cracked to reveal the chocolate underneath.
Step 12
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 13
Serve and enjoy the rich, fudgy deliciousness of your Double Chocolate Snowquakes!
Nutrition Facts
| Serving size | (870.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3321.9 |
| Total Fat 163.4g | 0% |
| Saturated Fat 46.6g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 1182.9mg | 0% |
| Total Carbohydrate 524.0g | 0% |
| Dietary Fiber 73.2g | 0% |
| Total Sugars 308.9g | |
| Protein 65.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 288.4mg | 0% |
| Iron 38.2mg | 0% |
| Potassium 3000.1mg | 0% |
Source of Calories