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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Paula’s Double Chocolate Snowquakes Recipe

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This recipe for Paula’s Double Chocolate Snowquakes is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
3/4 tsp. salt
1/2 cup unsalted butter
3/4 cup packed dark brown sugar
1/4 cup sugar
2 large eggs
1 tsp. vanilla
1 1/4 cup milk chocolate chips
1 cup confectioners sugar
Directions:
Directions:
Combine flour, cocoa, baking powder, and salt in medium bowl. Cream butter and sugar until smooth. Add eggs and vanilla and mix thoroughly. Add flour mixture and mix until a soft dough forms. Add chocolate chips and mix. Cover dough with plastic wrap and chill 1 hour. Preheat oven to 350º. Shape 1 Tbsp. dough into a ball and roll in confectioners sugar to coat generously. Do not shake off excess sugar. Place balls about 2 inches apart on baking pans lined with parchment. Bake until balls have puffed up and cracked and are slightly firm to the touch, about 10-12 minutes. Cool on wire rack.

 

 

 

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