Snowball cookies are traditionally round, but I was hoping to make slightly less round and cracked cookies. Well, they turned out much more flat than I had planned. I think the dough should have spent more time in the freezer and gone back in before for a bit before baking. While they didn't turn out exactly how I had envisioned they were very good even in their flatted form. Very fudgy and moist, but not quite like a brownie. As a side note/warning, the "dough" is very almost better than the cookies themselves. It tastes like a cross between pudding and brownie mix and only slightly thicker in texture (thus the need to chill it before forming the balls to bake).
Chocolate Smashed Snowball Cookies
How I Did It:
1 cup milk chocolate chips
3/4 cup all purpose flour
1/3 cup unsweetened baking cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup brown sugar, packed
1 cup powdered sugar
1. Melt chocolate chips in a double boiler and set aside to cool to room temperature, stirring occasionally.
2. In the smaller of two bowls, whisk together flour, cocoa, baking powder, and salt. Set aside.
3. In a separate bowl, beat butter and brown sugar until light and fluffy. Beat in eggs one at a time and then the melted chocolate.
4. Beat in flour mixture. Cover well and place in the freezer for about an hour until the dough is firm enough to form into balls.
5. Shortly before you are ready to take the dough out of the freezer, preheat the oven to 350 and pour the powdered sugar into a small bowl.
6. Form rounded tablespoon size balls and coat heavily in the powdered sugar. Repeat for all of the dough, keeping the balls two inches apart from each other. Keep the dough you aren't using in the freezer and the sheets of dough balls in the refrigerator until it is their turn in the oven. Bake for about 10 minutes, until the tops are cracked and the cookies look almost set (do not over-bake!). Cool for a few minutes before trying to move to cooling racks (or they will break apart).