Chocolate Snowflakes Recipes

SNOW FLAKE COCOA

Steps:

• Stir together the whipping cream, milk, vanilla, and white chocolate chips in a slow cooker.
• Cover and cook on low for 2 to 2 1/2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Garnish with whipped cream and candy canes, as desired.

CHOCOLATE SNOWFLAKES

Steps:

• In electric mixer, beat butter and sugar at high speed until fluffy, about 5 minutes. Add egg, baking soda, and salt and beat at medium speed until blended. Add cocoa powder and mix at low speed until incorporated. Add flour and mix at low speed until just combined. Divide dough in half, form into 2 disks, and wrap in plastic wrap or waxed paper. Chill until firm, at least 1 hour or up to 2 days.
• Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 heavy large baking sheets with parchment paper.
• Remove 1 dough disk from refrigerator. On lightly floured work surface, roll out dough to 1/4- to 1/8-inch thickness. Using 3- to 4-inch snowflake cookie cutter, cut out cookies; transfer with spatula to baking sheets. Gather and reroll scraps and cut out additional cookies. Chill cookies 10 minutes.
• Bake until somewhat firm to the touch, about 10 minutes. (Do not overbake or cookies will be bitter.) Cool on pans 2 minutes, then transfer to racks and cool completely. Repeat with remaining dough.
• To decorate, lay lacy doily on top of cookies and dust with confectioners' sugar.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

CHOCOLATE SNOWFLAKES (FROM WISCONSIN)

Steps:

• In a double boiler or in the microwave, melt the chocolate and butter together. Set aside to cool slightly.
• Meanwhile, in a medium bowl, combine the flour, cocoa, baking powder, salt and chopped walnuts.
• Transfer the cooled chocolate-butter mixture to a large mixing bowl. Using a stand mixer or electric hand mixer on low speed, beat for a few minutes to mix well. Add the sugar, stopping to scrape down the sides of the bowl as needed. Add the eggs 1 at a time, mixing to incorporate after each addition. Add the flour-cocoa mixture and combine until incorporated. Cover and refrigerate for at least 4 hours.
• When ready to bake, preheat the oven to 300 degrees. Line 2 rimmed baking sheets with parchment paper or silicone liners. Place the confectioners' sugar in a small, shallow bowl.
• Form the dough into 1-inch balls; roll them in the confectioners' sugar and place them, spaced about 2 inches apart, on the baking sheets. (The cookies will spread.) Bake for 15 minutes, until the cookies are cracked on top and slightly firm to the touch. Transfer to wire racks to cool completely.