After nearly killing myself with 30 days straight of Bikram yoga, there’s really nothing like throwing all of that hard work away by eat 2-3 dozen of these baby’s.
I’ve been desperately trying to hold off with the baking this year, not out of some crazy weigh-loss scheme but because I find myself totally sick of all of that holiday baking by the time Christmas comes around. I have been trying to pace myself this year and have so far managed to only bake fruit cake – which I haven’t even eaten because it has to sit for several weeks. This picture is actually from last year – in the craziness of the season I never managed to post.
I make these every year, they are really really good and not at all complicated. The key is to UNDER bake them. At around the 12-14 minute mark when they’ve only just cracked they will seem very under done but they’re not, once they cool down and dry out a bit they are actually perfect. The gooey centre is what makes these great if you over bake them they lose that and become very cakey and really rather meh.
Chocolate Snowballs – adapted from Martha Stewart
- 8 ounces dark chocolate 70% cacao works best, finely chopped
- 1 cup blanched almonds, toasted
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- Coarse salt
- 1 stick unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup granulated sugar
- 1 cup confectioners’ sugar
- Melt chocolate in a double boiler. Let cool.
- Pulse almonds in a food processor until very finely chopped – alternatively you could use almond meal however grinding whole almonds always give much better flavour. Pour into a large bowl, add in flour, baking powder, and 1/2 teaspoon salt.
- In the bowl of your stand mixer, beat butter and brown sugar until fluffy, 2 to 3 minutes. Mix in eggs one at a time followed by the vanilla. Mix in melted cooled chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350. Roll dough into 1-inch balls. Roll in granulated sugar then roll in confectioners’ sugar. Arrange on parchment-lined baking sheets, 1 inch apart.
- Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Be careful not to over bake these – they will feel very under done at the 12-14 minute mark but will dry out as they cool. The crunchy exterior with the gooey centre is what make these cookies great. Transfer sheets to wire racks; let cool.