Mount Monroe Mexican Chocolate Snowball Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup butter, softened
1 2/3 cups confectioners sugar, divided
1 tsp vanilla extract
2 cups (250 grams) all purpose flour
1/4 cup dutch processed unsweetened cocoa powder
1 TBSP ground cinnamon, divided
1/8 tsp salt
1/3 cup finely chopped toasted almonds
3 oz bar dark chocolate, chopped
2 TBSP dutch processed unsweetened cocoa powder
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Directions: |
Directions:1. Preheat oven to 350°. Line baking sheet with with parchment paper.
2. Combine butter and 2/3 cup (83 grams) confectioners sugar in a stand mixer and beat on medium speed until well combined. Beat in vanilla.
3. Whisk flour, 1/4 cup cocoa powder, 2 tsp. cinnamon and salt together in a bowl. Beat into the butter mixture. Stir in almonds and chopped chocolate until dough comes together.
4. Use size 60 cookie scoop to portion dough. Bake at 350° for 8 min. Cool for 1 to 2 min. on baking sheet.
5. Mix remaining 1 cup confectioners sugar, 1 tsp. cinnamon and 2 TBSP cocoa powder in a bowl.
6. Roll cookies in sugar mixture while still warm. Cool cookies completely on wire rack. Roll in sugar mixture again after completely cool.
* It is important to use good quality dark chocolate. My choice is Green and Black's 70% cocoa. |
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Number Of
Servings: |
Number Of
Servings:3 1/2 dozen |
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