Chewy Chocolate Snowcaps Recipes

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CHEWY CHOCOLATE SNOWCAPS



Chewy Chocolate Snowcaps image

Dense and rich with the flavor of toasted pecans and dark chocolate, these cookies evoke brownies or fudge. They are made with egg whites for leavening and contain no flour, so they are a great gluten-free alternative. The batter comes together fast, although it will seem like the egg whites can't possibly provide enough moisture. Just keep stirring with a strong spoon and a very thick batter will quickly materialize.

Provided by Kim Severson

Categories     snack, cookies and bars, dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 7

3 cups/300 grams confectioners' sugar
3/4 cup/90 grams dark cocoa powder
1/2 teaspoon/6 grams kosher salt
5 ounces/135 grams 72 percent chocolate, preferably with nibs, chopped
1 1/2 cups/135 grams chopped, toasted pecans
4 large egg whites, room temperature
1/2 cup/100 grams sugar cubes, crushed, for the tops

Steps:

  • Heat oven to 325 degrees. Whisk together sugar, cocoa and salt. Stir in chocolate and pecans. Beat egg whites until slightly stiff, then stir into chocolate mixture until just until incorporated. (Do not overmix.) You can use a stand mixer on low or a sturdy spoon and a large bowl.
  • Crush sugar cubes and place in a shallow bowl. Using a small ice cream scoop or a melon baller, spoon up dough to create a scoop about the size of a golf ball. Lightly dip the top of the cookie into the sugar and then place on a parchment-lined baking sheet, about 2 inches apart.
  • Bake until cookie tops are dry and crackled, about 12 to 15 minutes. Rotate sheets if using more than 1 at a time. The cookies should be dry and crunchy on the outside, chewy on the inside and capped with a nice sprinkling of chunky sugar.
  • Transfer sheets to wire racks and let cookies cool completely. Can be stored in an airtight container for 3 days.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 87 milligrams, Sugar 20 grams

CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These cookies look like little snow-covered mountains. Roll each ball in confectioners' sugar twice to make sure it's thoroughly coated and no dark dough is visible.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h45m

Yield Makes 18

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll balls in sugar two times, letting them sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

CHOCOLATE-ESPRESSO SNOWCAPS



Chocolate-Espresso Snowcaps image

These add a delicious grown-up twist to the a traditional cookie-tray favorite. I know I am guaranteed to smile when I make it each year thinking of a "baking day" full of laughter and conversation with 'Zaar chef KerrBear. From Everyday Food's December 2003 issue.***ADOPTED***

Provided by mydesigirl

Categories     Dessert

Time 2h30m

Yield 18-24 cookies

Number Of Ingredients 11

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder (not Dutch process)
4 teaspoons instant espresso or 4 teaspoons instant coffee
1 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter, softened
2/3 cup packed light brown sugar
1 large egg
4 ounces bittersweet chocolate (it can still be warm, just not so hot it would curdle an egg) or 4 ounces semisweet chocolate, melted and cooled (it can still be warm, just not so hot it would curdle an egg)
1 tablespoon milk
powdered sugar, for coating

Steps:

  • In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
  • Don't skip the sifting process.
  • If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
  • With an electric mixer, cream butter and brown sugar until fluffy.
  • Beat in egg until combined; mix in cooled chocolate.
  • With mixer on low, add flour a little at a time.
  • Then beat in milk until just combined.
  • The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
  • That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
  • Preheat oven to 350 degrees farenheit.
  • Line two baking sheets with parchment or foil.
  • Shape dough into one-inch balls.
  • The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
  • Pour powdered sugar (about 1/2 cup) into a medium bowl.
  • Working with a few cookies at a time, roll the balls in sugar two times.
  • Make sure they are completely coated and no dark dough is visible.
  • Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
  • Cookies will still be soft to the touch, but do not overbake.
  • Cool cookies on a wire rack.

Nutrition Facts : Calories 74.2, Fat 3, SaturatedFat 1.8, Cholesterol 17.2, Sodium 43.7, Carbohydrate 11.6, Fiber 0.5, Sugar 8, Protein 1

CHOCOLATE MINT SNOWCAPS



Chocolate Mint Snowcaps image

These delicious minty cookies are simple to make using a store-bought cake mix. Whip them up for a fast, festive treat during the holidays!

Provided by KaylyRed

Categories     Dessert

Time 40m

Yield 36 cookies

Number Of Ingredients 5

1 (18 ounce) package fudge cake mix
1/3 cup vegetable oil
2 eggs
1 cup mint chocolate chips
confectioners' sugar

Steps:

  • Heat oven to 350 degrees.
  • With a spoon, mix dry cake mix, oil and eggs in a large bowl until dough forms. Work out any clumps of mix with spoon.
  • Stir in mint chocolate chips.
  • Using a tablespoon, scoop dough and shape into 1 inch balls. Roll in confectioner's sugar.
  • Place cookies about 2 inches apart on an ungreased cookie sheet.
  • Bake 8 to 10 minutes until set. Tops will appear cracked.
  • After one minute, remove cookies from baking sheet and place on a wire rack to cool.

Nutrition Facts : Calories 104.9, Fat 5.9, SaturatedFat 1.6, Cholesterol 11.8, Sodium 121.3, Carbohydrate 13.3, Fiber 0.6, Sugar 8, Protein 1.4

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