Chocolate Snowflake Cookies

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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).

See more holiday cookie recipes 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


  1. Set oven to 325 degrees.
  2. Whisk flour, cocoa powder, baking soda, baking powder, and salt and set aside.
  3. Whisk brown sugar, eggs and vanilla extract in large bowl.
  4. Microwave chocolate and butter in a bowl together stirring occasionally until melted, 2-3 minutes.
  5. Whisk chocolate mixture into egg mixture and stir until combined.
  6. Fold in flour mixture and mix until no dry streaks or lumps remain. Let dough sit at room temperature for 15 minutes.
  7. 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.
  8. 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.

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