This Chocolate Snowdrop Cookies recipe makes perfectly squashy, chewy and delectable cookies that your family and guests would love to eat. Make these cookies in bulk and store them in an airtight jar and present them with coffee, tea or juice anytime you like.
Butter - ¾ cup
Brown sugar - ¾ cup
Egg - 1
Milk - ¼ cup
Vanilla extract - 1 teaspoon
All-purpose flour - 2 cups
Baking cocoa - ½ cup
Baking powder - 1 teaspoon
Salt - ½ teaspoon
Baking soda - ¼ teaspoon
In a large mixing bowl, beat ¾ cup of butter until feathery.
Add in ¾ cup of packed brown sugar and continue fluffing up until light and downy.
Crack one large egg into the butter mixture and use a whisk to beat it until merge well and form a fluffy mixture.
Drizzle ¼ cup of milk over the egg-butter mixture and top it with 1 teaspoon vanilla extract.
Beat well to incorporate the ingredients thoroughly.
In another large bowl, mix together 2 cups of all-purpose flour, half cup baking cocoa, 1 teaspoon baking powder, and half teaspoon of salt and ¼ teaspoon of baking soda.
Now drizzle in the cream mixture and blend to incorporate it well with the flour mixture.
Continue mixing until it forms a nice batter.
Use a plastic wrapping sheet to seal the bowl properly and refrigerate it for the next few hours until the batter is well raised or double in size.
Preheat your oven to 350 °F (175 degrees °C).
Take out the batter from refrigerator and place on a very lightly floured work surface.
Now shape it into 24 one-inch dough balls.
Arrange the dough balls on a large ungreased cookie sheet, placing them about 2-inch apart.
Set the baking tray in the preheated oven and bake for the next 8 to 10 minutes or until the tops of the cookies are crackled.
Remove the baking tray from oven and set aside or in the cooling rack until lightly warm enough to be handled.
Take out from cooling rack and roll the baked cookies in the confectioner’s sugar until coated from all angles.
Your Chocolate Snowdrop Cookies are ready; serve or store in an airtight jar.