Triple Chocolate Snowquakes Recipe

Name: Triple Chocolate Snowquakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white flour (not self rising); 3/4 cup good quaity unsweetened cocoa powder; 2 teaspoons baking powder; 3/4 teaspoon sea salt; 1/2 cup unsalted butter, room temperature; 3/4 cup dark brown sugar, firmly packed; 1/4 cup white sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 3/4 cup dark chocolate chips; 3/4 cup bittersweet chocolate (chips or block, broken in pieces-or use semi sweet chocolate chips); 1 cup confectioners' sugar

Servings: persons

1 1/2 cups white flour (not self rising)
3/4 cup good quaity unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon sea salt
1/2 cup unsalted butter, room temperature
3/4 cup dark brown sugar, firmly packed
1/4 cup white sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup dark chocolate chips
3/4 cup bittersweet chocolate (chips or block, broken in pieces-or use semi sweet chocolate chips)
1 cup confectioners' sugar

1
Mix flour, cocoa, baking powder, and salt in a bowl and set aside.
2
Cream the butter until it's smooth in a large bowl with an electric mixer, on medium speed(sometimes I'm just too lazy to get out my mixer and do this by hand).
3
Add the brown and white sugars and beat until well mixed. Add eggs and vanilla and mix well . Reduce speed to medium low, add the flour mixture to the egg mixture, and mix until a soft dough forms(again, I usually do this by hand).
4
Add chocolates and mix well. Cover the dough with plastic wrap and chill for about 1 hour.
5
Preheat oven to 350* F.
6
Line 2 baking sheets with parchment paper and set aside(Sometimes I just spray generously with cooking spray when I don't have parchment paper).
7
Place the confectioners' sugar in a bowl. Keeping dough well chilled, form 1 tablespoon of dough into a ball. Roll the ball in the confectioners' sugar to coat generously(don't shake off excess sugar).
8
Place balls 2 inches apart on prepared baking sheets. Bake cookies 10-12 minutes or until they have puffed up and cracked and are slightly firm to the touch.
9
Move the cookies to a wire rack and let cool completely. Store in an airtight container for up to 1 week. Enjoy!

1299

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups white flour (not self rising), 3/4 cup good quaity unsweetened cocoa powder, 2 teaspoons baking powder, 3/4 teaspoon sea salt, and more.

Yes, Triple Chocolate Snowquakes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Triple Chocolate Snowquakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions