Grab the kids and make a yummy, chocolatey dessert that everyone will love! These cocoa snowflakes are perfect for Christmastime...or any time you feel like a fun cookie.
- Store in an airtight container to maintain the soft and chewy texture of cookies.
- If you'd like a crisper cookie, cook a minute longer (be careful not to burn the bottoms).
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 5 tablespoons butter
- 6 tablespoons cocoa powder
- 1 cup sugar
- 1 teaspoon vanilla
- 2 extra large eggs
- 1 cup pecans, finely chopped-optional
- 1/2 cup powdered sugar, for rolling
- In a medium bowl, sift flour, baking powder and salt, set aside.
- In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend well with a fork or a small whisk until smooth.
- Remove pan from heat, stir in sugar until combined (it will all be dark brown at this point).
- Transfer to a large mixing bowl, add vanilla 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 (skip the nuts if baking for children, as most don't enjoy them), mix well.
- Cover the dough with plastic wrap, refrigerate until chilled (at least 2 hours). The dough never really gets stiff, but it won't roll into nice balls if it gets warm.
- Preheat oven to 400F degrees.
- Grab a handful of dough, enough for a cookie sheet, leaving the rest in the fridge.
- Roll small hunks of dough into 3/4-inch balls, then roll in powdered sugar. It is easier to roll the dough into balls if you coat your hand with powdered sugar, (kids love doing this).
- Place the sugar coated balls onto a greased cookie sheet, 2 inches apart.
- Bake cookies for 8 minutes at 400F degrees, let cool a minute, then remove from pan.
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