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Chocolate snowflake cookies

I try to make a batch of cookies once a week. Not because I am a virtuous mother. I just can’t bring myself to buy tasteless store-bought cookies filled with hydrogenated oil. My two sons need a packed lunch everyday for school (seven years and still counting) and treats have to be included. On my list of most-hated-jobs, making lunches is right up there with changing the cat litter or scouring crusty pans. It’s relentless, thankless and dull.

On a more positive note, there is something heartwarming about having home-baked goods in the house. As a baker you will never be short on friends or popularity. Never mind the butter and sugar count, at least you know it’s all real and it tastes lovely.

My sisters and I used to make these as kids and it’s a firm favorite of mine. A cross between a brownie and a cookie, their texture has soft density and a deep chocolate taste. Nuts like pecans or walnuts are a nice addition so take any liberties you like with this recipe. Kids like making them as well, with all of the rolling and dipping. But theirs won’t be uniformly sized or too pretty. Call me a control freak but I like mine to look good so I bake alone.

Chocolate snowflake cookies
Prep time 20 minutes Refrigeration time 1 ½ hours
Cook time 15 minutes
Makes 40-50 cookies

350g/12 oz plain chocolate chopped
8 tbsp/1 stick unsalted butter
350g/12oz/3 cups plain flour
1 1/2 tsps baking powder
pinch of salt
4 large eggs at room temperature
300g/10oz/1 1/3 cup sugar
2 tsp vanilla extract
icing(confectioners) sugar for rolling

Melt the chocolate and butter in a bowl over a small pot of simmering water. Stir with a spatula until melted and smooth. Remove from heat and set aside to cool slightly.
In a medium bowl, mix the flour, baking powder, and salt until blended and set aside.
Using an electric or hand-held mixer with the whisk attachment, beat the eggs and sugar until pale, about 2 minutes. Reduce the speed and add the melted chocolate and vanilla. Add the flour mixture and until blended together. Cover the bowl and refrigerate for 1 ½ hours or even up to 2 days.

Preheat the oven to 160c/325f/gas 3. Place the icing sugar in a small bowl. Shape the dough into 1 inch balls and roll in the icing sugar. Place on baking sheets lined with parchment paper. Bake for 12-15 minutes, so the centres are soft and edges are set. Let cool on the baking sheets for 5 minutes and then place on a rack to cool


One Comment

  1. valesca says:

    Loved these. But I would make them smaller, my kids like the outsides more than the insides…

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