Chocolate Snowball Cookies

Chocolate Snowball Cookies

Recipe developed for Rogers Foods

• 6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips
• 3/4 cup Rogers All Purpose Flour
• 1/3 cup cocoa
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 2 eggs
• 2/3 cup confectioners’ sugar (also known as icing sugar/powdered sugar)

Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature.

In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.

With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking.

Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.

YIELD: about 3 dozen cookies.

_Recipe# 2_

Chocolate Crinkle Cookies

My sister got me  hooked on these cookies years ago…..Everytime I make them it makes me think of her and how are family would pig out on them. Literally. She always made a big batch & brought them to our parents house for the holidays. Let me just say they are  G.O.O.D! They are rich, fuggy, sweet but not too sweet and  just melt in your mouth. If you like brownies this will take you there. Also, the original recipe calls for vegetable oil (blah) so we incorporated a stick of butter just because we are from the south and as Paula Deen says “Everything’s Better With Butter”.

CHOCOLATE CRINKLES (by Ingrid @Allrecipes)

(I was able to get 3 dozen cookies out of this recipe. This will vary & will depend on how large or small you make your cookies.)

• 1 cup unsweetened cocoa powder
• 2 cups white sugar
• 1 stick of unsalted butter, softened (recipe called for ½ c  of vegetable oil I used butter instead)
• 4 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup confectioners’ sugar

Directions

In a stand mixer ( or you can use a hand mixer), cream together white sugar and butter.

Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the coco powder slowly making sure to mix very well.

Combine the flour, baking powder, and salt; stir into the cocoa mixture. Let me just warn you this dough is THICK and it’s STICKY! It’s so thick and sticky, it literally broke my favorite spatula… L

Cover the dough  and chill for at least 4 hours. And the longer it can be chilled the better. I chilled mine overnight and it was VERY easy to handle.

Preheat the oven to 350 degrees  & Line 2-3 cookie sheets with parchment paper.

Roll dough into one inch balls and place them on a parchment lined cookie sheet. Chill the cookies for 10-15 minutes just to firm them back up.  (I like to use a cookie scoop so that they are all pretty close to the same size.)

In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment lined cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Store in an airtight container. For up to 5 days.

Oooops….Looks like one cookie went missing while cooling.