December 03, 2017
"realsimpledotcom is 1 of my favorite recipe sources because they do exactly what they promise by sharing easy-fix & delicious recipes that have never failed me. 1 of their recent emails featured a series of 51 chocolate recipes & 5 of them won my immediate favor. This is the last of my favorites & credit for this recipe was given to Susan Sugarman. I hope you'll decide to try this recipe & ENJOY the outcome! (Cooking time includes cooling time)"
- Serving Size: 1 (39.1 g)
- Calories 147.8
- Total Fat - 6.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 36.7 mg
- Sodium - 73.1 mg
- Total Carbohydrate - 22.7 g
- Dietary Fiber - 1.4 g
- Sugars - 14 g
- Protein - 2.4 g
- Calcium - 39.3 mg
- Iron - 0.8 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Heat oven to 350F. In a med bowl, whisk together the flour, cocoa powder, baking powder & salt.
W/an electric mixer, beat the butter & brown sugar on med-high speed until light & fluffy (2-3 min). Beat in the eggs. Reduce speed to low & gradually add the flour mixture, mixing until just incorporated.
Form the dough into balls (each = to 1 level tbsp). Roll the balls in the powdered sugar & place on parchment-lined baking sheets, spacing them 2 in apart. Bake until the cookies are firm & the tops crack (13-15 min).
Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
HINT: Roll the dough in a generous amt of powdered sugar before baking to achieve the best "snow effect".
YIELD: The yield is 36 cookies, so I showed 18 servings based on 2 cookies per person.
Tips & Variations
- No special items are required