Double Chocolate Snowquakes Recipes

Steps:

• Combine flour, cocoa, baking powder, and salt.
• Cream butter until fluffy.
• Add brown sugar and white sugar to creamed butter, beating well; beat in eggs and vanilla.
• Beat flour mixture into butter mixture until a soft dough forms.
• Stir in chocolate chips; cover with plastic wrap and chill 1 hour.
• Shape 1 T dough into ball and roll in powdered sugar, repeating with each cookie.
• Bake cookies (on pan lined with parchment paper) at 350° for 10 minutes, and remove to rack to cool.

Steps:

• Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
• Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
• Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
• Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
• Preheat oven to 350* F.
• Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
• Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
• Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
• Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!