Chocolate Snoquakes (courtesy of Chef Boysarewee)
1 1/2 cups all purpose flour
3/4 cup Dutch-processed unsweetened cocoa powder
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter
3/4 cup dark brown sugar (firmly packed)
1/4 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/4 cups milk chocolate chips
1 cup powdered sugar
Combine the flour, cocoa, baking powder, and salt in a medium bowl and set aside.
Cream butter until smooth in a large mixing bowl with an electric mixer. Add the sugars and mix until combined. Add eggs and vanilla and mix thoroughly. Add the flour mixture slowly, mixing by hand until a soft dough forms. Add chocolate chips and mix until incorporated. Cover the dough with plastic and chill in the refrigerator for 1 hour.
Preheat oven to 350 degrees. Line your baking sheet with parchment paper.
Place the cup of powdered sugar in a medium bowl. Keeping the dough well chilled, shape a tablespoon of dough into a ball. Roll the ball in the powdered sugar to coat generously - do not shake off excess sugar. Place balls 2 inches apart on the cookie sheet. Bake until the cookies have puffed and cracked and are slightly firm to the touch - 10-12 minutes.