Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar (for rolling)
- 2 teaspoons pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup finely chopped pecans or walnuts (optional, for added crunch)
- 24 chocolate chunks (about 1/2 inch, for melted centers)
Instructions
- Cream Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes. - Add Vanilla Extract:
Mix in the vanilla extract until evenly incorporated. (Tip: Vanilla bean paste adds extra depth of flavor!) - Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the butter mixture, mixing on low speed until just combined. - Add Nuts (Optional):
If using, fold the chopped nuts into the dough until evenly distributed. (Tip: Toast nuts beforehand to enhance flavor.) - Shape the Dough:
Scoop out a tablespoon of dough, flatten it in your palm, and place a chocolate chunk in the center. Fold the dough around the chocolate, rolling it into a smooth ball. Repeat with the remaining dough. - Roll in Powdered Sugar:
Roll each dough ball in powdered sugar until fully coated, then place on a parchment-lined baking sheet. - Chill the Dough:
Refrigerate the cookie dough balls for 15-20 minutes to firm them up. - Bake:
Preheat the oven to 350°F (175°C). Bake for 10-12 minutes or until the edges are set but the centers are still soft. - Cool and Double-Coat:
Allow the cookies to cool on the baking sheet for 5 minutes, then roll them in powdered sugar again for a snowy finish.
Notes
Helpful Notes and Tips
- Room Temperature Ingredients: Use room temperature butter to achieve a smooth, creamy dough that combines easily.
- Chilling: Chilling the dough helps the cookies maintain shape and keeps the chocolate from seeping out during baking.
- Double Coating: For an even snowier look, roll the cookies in powdered sugar twice—once before baking and once while they’re still warm after baking.
- Prep Time: 30 Minutes
- Cook Time: 40 Minutes