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Chocolate Snow Cookies

This is one of my favorite cookie recipes for the holidayst: Chocolate Snow Cookies.

These are the best chocolate cookies I ever made, not only in flavor but also in presentation! With their contrasting black and white color from the chocolate and the powdered sugar, they will enhance any cookie tray. They require a little bit more work than other cookies, but I guarantee that it is totally wort it.

Recipe

Ingredients

Method

Dough
8 oz	chocolate milk
3 tbs	butter
1	orange zest
1.5 tbs	brewed coffee
2	eggs at room temperature
1 cup	granulated sugar
1.5 cups	pecans toasted
1/2 cup	flour
1 pinch	salt
1/2 tsp	baking powder
	powdered sugar and granulated sugar for coating

Grind the nuts in a food processor.

Whisk the eggs with the sugar until the mixture is white and form a ribbon.

Melt the chocolate, the butter, the zests and the coffee in a bowl set over simmering water. Let it cool a little bit. Mix in the egg mixture.

Mix together the flour, salt, baking powder and ground nuts.

Stir this mixture into the chocolate batter.

Refrigerate the chocolate mixture until firm (around 1-2 hours). Preheat the oven to 350F.

Set two bowls, one with granulated sugar and the other one with powdered sugar. Roll the dough in 1-inch balls.

Roll them in the sugar to coat them, then roll them in the powdered sugar.

Place the cookies 1 inch apart on a baking pan lined with parchment paper.

Bake them for 15 minutes. They should still soft near the center but firm at the edges.

Let them cool before taking them from the pan.