Triple Chocolate Snowquakes
Indulge in the ultimate chocolate experience with Triple Chocolate Snowquakes—delightfully rich, fudgy cookies bursting with three layers of chocolatey goodness. These crinkle-style treats feature a luscious cocoa-based dough, studded with melty semi-sweet chocolate chips, and rolled in a snowy blanket of powdered sugar for a festive, crackled finish. Perfectly balanced with a hint of vanilla and a pinch of salt, every bite offers an irresistible combination of gooey centers and crisp edges. With just 15 minutes of prep and a mesmerizing bake that reveals their signature crackles, these cookies are an easy yet impressive dessert for holiday parties, cookie swaps, or everyday indulgence. Elevate your baking game with this stunning crowd-pleaser that satisfies even the most discerning chocoholics!
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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 medium mixing bowl, sift together the cocoa powder, granulated sugar, and vegetable oil. Mix until smooth and glossy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Do not overmix.
Fold in the semi-sweet chocolate chips for an extra layer of chocolatey goodness.
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm enough to shape.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Using a tablespoon or cookie scoop, portion out the chilled dough and roll each piece into a ball about 1 inch in diameter.
Roll each dough ball generously in powdered sugar until fully coated.
Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are just set and the crackled surface forms.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1183 mg | 51% | |
| Total Carbohydrate | 524.0 g | 191% | |
| Dietary Fiber | 73.2 g | 261% | |
| Total Sugars | 308.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 288 mg | 22% | |
| Iron | 38.2 mg | 212% | |
| Potassium | 3000 mg | 64% | |
*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.
