2013 cookie swap: Michelle's chocolate snowflake cookies
- ½ cup butter
- 4 oz unsweetened chocolate squares
- 1 ¾ cup sugar
- 4 eggs
- 2 tsp vanilla
- 2 cup flour
- 2 tsp baking powder
1 Place butter and chocolate in large pot. Place on stovetop burner, medium setting. Warm butter and chocolate to melting point, remove from stove, stir in sugar.
2 Transfer to large mixing bowl of stand mixer. Beat ingredients for 5-7 minutes on medium setting, scraping bowl frequently. Add eggs and vanilla. Stir in remaining ingredients.
3 Chill dough for several hours.
4 Shape dough into small balls and roll in icing sugar. Place balls 2 inches apart on cookie sheet that has been lined with parchment paper. Flatten balls if desired.
5 Preheat oven 350 degrees.
6 Bake cookies for about 9 minutes. Do not overbake! Cookies tend to be done when icing sugar on top of cookies begins to crack.
7 Allow to cool on cookie sheet before placing on cooling rack. Cool completely then place in airtight storage bag or container. Store in fridge or freezer (I think they taste better cold).