Best 3 Double Chocolate Snowquakes Recipes

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Attention all chocolate enthusiasts, dessert lovers, and culinary adventurers! Get ready to embark on a delightful journey into the world of Double Chocolate Snowquakes. These heavenly treats are the perfect combination of rich chocolate flavor, a soft and fluffy interior, and a crispy outer layer that will send your taste buds on a wild ride. In this article, we'll delve into the exciting world of Double Chocolate Snowquakes, providing you with mouthwatering recipes and expert tips to create these irresistible snow-dusted chocolate gems. From simple and straightforward recipes for beginners to more intricate variations for seasoned bakers, we'll guide you through every step of the process, so you can impress your family and friends with these delectable treats. Whether you prefer a classic Double Chocolate Snowquake or are looking to add a unique twist to this timeless recipe, let's dive right in and discover the secrets to creating the ultimate chocolate dream.

Check out the recipes below so you can choose the best recipe for yourself!

DOUBLE CHOCOLATE SNOWQUAKES



Double Chocolate Snowquakes image

Make and share this Double Chocolate Snowquakes recipe from Food.com.

Provided by A Messy Cook

Categories     Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 11

1 1/2 cups flour
3/4 cup cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups milk chocolate chips
powdered sugar

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.

CHOCOLATE SNOWQUAKES



CHOCOLATE SNOWQUAKES image

Categories     Chocolate     Dessert

Yield 48 cookies

Number Of Ingredients 12

1 1/2 cup(s) all-purpose flour
3/4 cup(s) Dutch-processed unsweetened cocoa powder
2 teaspoon(s) baking powder
3/4 teaspoon(s) salt
1/2 cup(s) (1 stick) unsalted butter, at room temperature
3/4 cup(s) dark brown sugar, firmly packed
1/4 cup(s) sugar
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2 large eggs
1 teaspoon(s) pure vanilla extract
1 1/4 cup(s) milk-chocolate chips
1 cup(s) confectioners' sugar

Steps:

  • 1. Make the dough: Combine flour, cocoa, baking powder, and salt in a medium bowl and set aside. Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and beat until combined. Add eggs and vanilla and mix thoroughly. Reduce mixer speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms. Add chocolate chips and mix to incorporate. Cover the dough with plastic wrap and chill for 1 hour. 2. Bake the cookies: Preheat oven to 350 degrees F. Line 2 baking pans with parchment paper and set aside. Place the confectioners' sugar in a medium bowl and set aside. Keeping dough well chilled, shape 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously -- do not shake off excess sugar. Place balls 2 inches apart on prepared baking pans. Bake until cookies have puffed and cracked and are slightly firm to the touch -- 10 to 12 minutes. Transfer cookies to a wire rack and cool completely. Store in an airtight container for up to 1 week.

TRIPLE CHOCOLATE SNOWQUAKES



Triple Chocolate Snowquakes image

Yum, these are all chocolatey, and cracked, and covered with powdered sugar, as if hit by a snow quake! Triple chocolates make for a chocolate lovers treat! Adapted from Country Living magazine.

Provided by Sharon123

Categories     Dessert

Time 27m

Yield 48 cookies

Number Of Ingredients 12

1 1/2 cups white flour (not self rising)
3/4 cup good quaity unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup unsalted butter, room temperature
3/4 cup dark brown sugar, firmly packed
1/4 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup dark chocolate chips
3/4 cup bittersweet chocolate (chips or block, broken in pieces-or use semi sweet chocolate chips)
1 cup confectioners' sugar

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!

Nutrition Facts : Calories 77, Fat 3.1, SaturatedFat 1.9, Cholesterol 12.8, Sodium 56.4, Carbohydrate 12.4, Fiber 0.7, Sugar 8.3, Protein 1.1

Tips:

  • Ensure your cookie dough is properly chilled before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until the edges are golden brown and the centers are set. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool completely on a wire rack before serving. This will help them firm up and develop their full flavor.
  • For a richer flavor, use high-quality chocolate chips or chunks.
  • Add a sprinkle of sea salt to the top of the cookies before baking for a sweet and salty combination.
  • For a fun twist, try dipping the cookies in melted chocolate or white chocolate and then rolling them in chopped nuts or sprinkles.

Conclusion:

These Double Chocolate Snowquakes are the perfect cookies for chocolate lovers. They are soft, chewy, and packed with chocolate chips. Plus, they are easy to make and can be customized to your liking. Whether you enjoy them plain or dressed up with toppings, these cookies are sure to be a hit.

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