Double Chocolate Snowquakes
Indulge in the decadent magic of Double Chocolate Snowquakes, the ultimate holiday treat that combines rich, fudgy cocoa flavor with a snowy powdered sugar coating. These irresistible crinkle cookies feature a double dose of chocolate—thanks to unsweetened cocoa powder and melty semi-sweet chocolate chips—for a luscious texture that melts in your mouth. The dough is chilled to perfection, ensuring those signature crinkles form beautifully as they bake. Each bite delivers a soft, gooey center enveloped in a crisp, sugary shell, making these cookies a festive favorite for cookie swaps or holiday dessert platters. Ready in just 15 minutes of prep time, these crowd-pleasers are as easy as they are stunning. Perfect for chocoholics and Christmas cookie lovers alike!
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Recipe Information
Ingredients
- 0.75 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup semi-sweet chocolate chips
- 0.5 cup powdered sugar
Instructions
In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until the texture is smooth and glossy.
Add the eggs one at a time, whisking thoroughly after each addition, and then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips for an extra burst of chocolatey goodness.
Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours or until firm. This step is essential for achieving the crinkled texture in the final cookies.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a tablespoon or small cookie scoop, portion out the dough and roll into 1-inch balls.
Roll each ball generously in powdered sugar, ensuring it is fully coated for the snowy effect.
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the cookies have puffed up and the sugar coating has cracked to reveal the chocolate underneath.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy the rich, fudgy deliciousness of your Double Chocolate Snowquakes!
Nutrition Facts
Calories |
141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 49 mg | 2% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 12.9 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
