CHEWY CHOCOLATE SNOWCAPS
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
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
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
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
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
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
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
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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