Chocolate Snowstorm Cookies
These chocolate snowstorm cookies are so rich, soft, and fudgy. Also called chocolate crinkle cookies, these are traditional Christmas cookies coated in powdered sugar that looks like fresh snow! They're thick with gooey, soft-baked centers every chocolate lover will adore.
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
- 113 grams unsalted butter room temperature
- 30 grams neutral oil
- 100 grams granulated sugar
- 100 grams brown sugar light or dark
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 120 grams all purpose flour
- 50 grams Dutch processed cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 120 grams semi-sweet chocolate chips
- 65 grams powdered sugar for rolling
Instructions
- Preheat the oven to 375°F/190°C. Line 2 cookie sheets with parchment paper and set aside.
- Cream unsalted butter, oil, granulated sugar, and brown sugar together in a large mixing bowl on medium-high speed until light and fluffy. It will have almost an iridescent pearly sheen.113 grams unsalted butter, 100 grams granulated sugar, 100 grams brown sugar, 30 grams neutral oil
- Scrape down the sides of the bowl and beat in the egg and vanilla extract on medium-low speed until well combined.1 large egg, 1 teaspoon vanilla extract
- Mix in the all purpose flour, cocoa powder, baking powder, and salt on low until mostly combined with a few dry streaks of flour.120 grams all purpose flour, 50 grams Dutch processed cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
- Fold the chocolate chips into the dough with a rubber spatula until the dry streaks of flour disappear. Chill the cookie dough in the refrigerator for 3 hours.120 grams semi-sweet chocolate chips
- Once the dough is chilled, fill a small bowl with powdered sugar. Scoop the dough, roll into balls, and drop each into the powdered sugar, rolling to coat well.65 grams powdered sugar
- Place each dough ball on the lined cookie sheets with 1-2 inches between each. Bake for 11-14 minutes until the edges are set and the middles are puffy.
- Remove the cookie sheets from the oven. Let the cookies cool on the hot pans for 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!
Video
Notes
Use room temperature butter and egg.
Measure the flour correctly with a kitchen scale or by gently spooning flour into a measuring cup. Sweep off the excess.
Remember to chill the dough!
Storage: Store baked cookies in an airtight container for up to 5 days.
Freezing cookies: Freeze in an airtight container or freezer bag for up to 3 months. Thaw for 1-2 hours before eating.
Freezing cookie dough: Chill the dough as directed, roll into balls, and freeze on a cookie sheet for 2 hours until frozen solid. Transfer to a freezer-safe container and freeze for up to 3 months. To bake, let the dough thaw on a baking sheet on the counter for 30 minutes-1 hour. Roll in powdered sugar and bake as directed.
Nutrition
Serving: 1cookieCalories: 189.7kcalCarbohydrates: 24.9gProtein: 2gFat: 10gSaturated Fat: 5.1gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.4gTrans Fat: 0.2gCholesterol: 23mgSodium: 95.4mgPotassium: 100mgFiber: 1.7gSugar: 17gVitamin A: 173.4IUCalcium: 29.4mgIron: 1.2mg
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