I am #MACPAgrateful for family and traditions.
Every year I bake Chocolate Snowflake cookies during the holidays, which reminds me of my childhood. My love of baking started when I was very young, my grandmother “Granny” was an incredible baker and had a heart of gold. My Granny would spend hours teaching me and my sister how to bake, along with sharing stories of her childhood.
These are a family favorite at my home.
- 8 ounces bittersweet chocolate, coarsely chopped
- 1 ¼ cups unbleached all-purpose flour
- ½ cup unsweetened cocoa powder 2 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- 1 ½ cups packed light-brown sugar
- 2 large eggs 1 tsp pure vanilla extract
- ⅓ cup whole milk
- 1 cup granulated sugar
- 1 cup confectioners’s sugar
- Preheat oven to 350 degrees.
- Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool.
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes.
- Mix in eggs and vanilla, and then the melted chocolate.
- Reduce speed to low mix in flour mixture in 2 batches, alternating with the milk.
- Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
- Divide each piece into 16 (1 inch) balls. Roll in granulated sugar to coat then in confectioners’ sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
- Bake until surfaces crack, about 12-14 minutes. Let cool.