Christina Larson, Pastry Chef at Bar Mezzana in the South End, adds a sweet cocoa-y treat to the mix with her Chocolate Snowflake Cookies. The sugar coating on the outside gives them a nice crispy edge (and evokes snow-flecked mountain peaks) while the center is soft and gooey like a brownie, which makes them the perfect treat for a wintry afternoon (or morning — no judgement here).
- 10 ounces (2 cups) all purpose flour
- 3 ounces (1 cup) unsweetened cocoa powder
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 pound 5 ounces (3 cups) light brown sugar, packed
- 6 eggs
- 2 teaspoon vanilla extract
- 8 ounces unsweetened chocolate chips
- 8 tablespoons (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 cup powdered sugar
- Set oven to 325 degrees.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt and set aside.
- Whisk brown sugar, eggs and vanilla extract in large bowl.
- Microwave chocolate and butter in a bowl together stirring occasionally until melted, 2-3 minutes.
- Whisk chocolate mixture into egg mixture and stir until combined.
- Fold in flour mixture and mix until no dry streaks or lumps remain. Let dough sit at room temperature for 15 minutes.
- Spread 1 cup of granulated sugar in shallow dish. Spread 1 cup of powdered sugar in shallow dish. Working in batches, scoop mounds of dough (desired cookie size) directly into granulated sugar and roll to coat.
- Transfer dough balls to powdered sugar and roll to coat. Space dough evenly on sheet pan and bake for 10-12 minutes. Cookies will puff and crack. Cookies are done when edges are set and center is still soft.