Chocolate Snowcap Cookies

Chocolate Snowcap Cookies

2 Reviews
From: EatingWell Magazine, November/December 2014

This fudgy chocolate crinkle cookie recipe is a hit with chocolate lovers. Bake the cookies right after rolling them in confectioners' sugar: if they sit, the sugar absorbs into the dough and the rich chocolaty cookies lose their snowcapped look.

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • 8 ounces best-quality semisweet or bittersweet chocolate, chopped
  • 1¼ cups white whole-wheat flour or all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (1 stick), at room temperature
  • 2 tablespoons canola oil
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • ¼ cup reduced-fat milk
  • ½ cup confectioners’ sugar for rolling


  • Active

  • Ready In

  1. Melt chocolate in a double boiler over barely simmering water or microwave on Medium until just melted.
  2. Whisk flour, cocoa, baking powder and salt in a medium bowl. Beat butter, oil and brown sugar in a mixing bowl with an electric mixer on high speed, scraping down the sides once or twice, until light and fluffy. Add eggs and vanilla and beat until well combined. Stir in the melted chocolate. With the mixer on low, alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Cover and refrigerate until chilled, at least 1 hour and up to 8 hours.
  3. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a nonstick baking mat.
  4. Place confectioners' sugar in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the sugar to coat. Place the cookies 2 inches apart on the prepared baking sheet. Refrigerate the remaining dough between batches.
  5. Bake the cookies until the sugar splits, about 12 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.
  • Make Ahead Tip: Prepare through Step 2 up to 8 hours ahead. Store cookies in an airtight container for up to 5 days.
  • Equipment: Parchment paper or nonstick baking mat

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 83 calories; 4 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 2 mcg folate; 13 mg cholesterol; 8 g sugars; 8 g added sugars; 73 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 38 mg sodium; 47 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat

Reviews 2

March 22, 2016
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By: EatingWell User
Sooooo good! I have baked these cookies over and over and it never gets old. Baking is not uncommon in my house and these cookies are hands down the favorite! Pros: Chocolatey, fudgey...perfect
December 28, 2014
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By: EatingWell User
As good as they look These were as good as they look and just as described: soft and with a dark chocolaty taste. Everyone loved them. We followed the recipe except used premium quality chocolate chips because that's what we had on hand. Pros: Easy, Delicious Cons: none!
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