Hello! Welcome to Daisy Farm Kitchen! It’s me again, Annie. Today, I baked these chocolate snowflake cookies and they are spectacular!! My sister, Haley, is visiting for the holidays and we could not stop eating them! Hands down, our favorite cookie.
Here is how I made them.
For the unsweetened chocolate, I used 1/2 of a bar of Baker’s Unsweetened Chocolate. I melted the chocolate on the stove with the canola oil on low heat. Then turned the heat off and added the sugar, vanilla, and eggs.
I refrigerated the dough for about 2 hours till the mixture was nice and firm. Then, I scooped teaspoon size balls of dough. I rolled those in powdered sugar and placed them on a parchment lined pan.
The cookies baked for 8-10 minutes. The cookies baked for 8 minutes had a soft, gooey center. At 10 minutes, the cookies had nice crunchy edges.
You can choose the bake time to get the texture you prefer. I lean more towards crunchy cookies while my sister loves the “on the verge of underbaked” soft cookies.
After I removed the cookies from the oven, I let them rest for 5 minutes. The cookies taste like a cross between chocolate cake and brownies. Adding the powdered sugar made it have a unique look and taste. I can definitely tell from the design that the cookies resemble snowflakes and make a great winter dessert!
Chocolate Snowflakes
The perfect winter treat!
Ingredients
- 1/2 bar (2 oz, 57 grams) Baker's unsweetened chocolate
- 1/4 cup vegetable oil
- 1 cup white granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup powdered sugar
Instructions
Melt chocolate and oil over low heat. Turn off heat; stir in sugar and vanilla. Then add eggs one at a time in the chocolate mixture; mix thoroughly. In a separate bowl, add flour, baking powder, and salt. Pour chocolate mixture into flour mixture. Stir until combined. Cover the bowl with plastic wrap. Chill for 2 hours in fridge. Place powdered sugar in a small bowl. Scoop dough into teaspoon size balls. Cover the balls completely in powdered sugar and place 2 inches apart on a parchment lined pan. Bake for 8-10 minutes at 400 degrees. Let cookies cool for 5 minutes.
Ingredients
1/2 bar (2 oz, 57 grams) Baker’s unsweetened chocolate
1/4 cup vegetable oil
1 cup white granulated sugar
1 tsp vanilla
2 eggs
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar
Directions
Melt chocolate and oil over low heat. Turn off heat; stir in sugar and vanilla. Then add eggs one at a time in the chocolate mixture; mix thoroughly. In a separate bowl, add flour, baking powder, and salt. Pour chocolate mixture into flour mixture. Stir until combined. Cover the bowl with plastic wrap. Chill for 2 hours in fridge. Place powdered sugar in a small bowl. Scoop dough into teaspoon size balls. Cover the balls completely in powdered sugar and place 2 inches apart on a parchment lined pan. Bake for 8-10 minutes at 400 degrees. Let cookies cool for 5 minutes.
