Crackle Top Snowy Mountain Cookies

Another fantastic recipe from the Whitewater Cooks Cookbook. These weren’t the quickest or even tidiest cookies to make but sometimes it’s more fun when you can take your time and get messy with the kids. I loved these cookies. They did impressively look like snowy mountain peaks- well a snow peak in Ontario, maybe. They’re a tad flat.

Crackle Top Snowy Mountain Cookies

• 8 ounces good quality Dark Chocolate
• 1 1/4 cups All Purpose Flour
• 1/2 cup Cocoa Powder
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 1/2 cup Unsalted Butter
• 1 1/3 cup packed Demerara Sugar
• 2 large Eggs
• 1 tsp Vanilla
• 1/3 cup Milk (I used almond)
• Icing Sugar

1. Roughly chop chocolate and use a double broiler to melt it. Set aside to cool.
2. In a small bowl, whisk together flour, cocoa, baking powder and salt.
3. In a large bowl, combine butter and sugar together until light and fluffy. I don’t have a mixer and use my whisk which has a little metal ball inside.
4. Add eggs and vanilla and beat until well combined.
5. Add melted chocolate.
6. Add flour and milk alternatively to the butter mixture, starting and ending with the flour. When the dough comes together, shape into a flattened disk. I then put it in a glass container with a lid and refrigerated for at least 2 hours until the dough is firm.
7. Preheat oven 350′.
8. Using a heaping tsp of dough, make 1 inch balls and then roll in a small dish of icing sugar to completely cover the ball. If any cocoa coloured dough is visible, roll in sugar again. You don’t want to handle the balls any longer than you have to because they do start to melt a bit.
9. Place balls on parchment lined cookie sheets 2 inches apart. They will spread. In between cooking batches put the dough back in the fridge.
10. Bake until flat and sugar coating splits, 12-15 minutes.