While these snow-capped chocolate treats are a favorite on holiday cookie platters, we think they have a place in the cookie jar year-round!
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 1/3 cups unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup powdered sugar
- Line two baking sheets with silicone baking mats or parchment paper. Set aside.
- Place the butter, granulated sugar and brown sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined.
- Add the eggs and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, cocoa, cornstarch, baking soda and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms.
- Preheat the oven to 350°F.
- Divide the cookie dough into 30 balls, using roughly 1 1/2 Tbsp. of dough for each and arrange them spaced 1 1/2-inches apart on the baking sheets. Transfer the sheets to the freezer for 10-15 minutes.
- Place the powdered sugar in a mixing bowl. Remove the cookie dough from the refrigerator. Roll each cookie in the powdered sugar, creating a coating thick enough so no dough is visible and place on a parchment-lined baking sheet.
- Bake the cookies for 15-17 minutes on the middle rack of oven, until puffy, cracked and opaque.
- Check to see that cookies are done. Remove from oven or add time as needed.
- Allow the cookies to rest on the sheets for 5-10 minutes, then transfer them to a wire rack to cool completely before serving.