These heavenly Snowy Chocolate Cookies are a delightful Greek-inspired treat that brings pure joy in every bite.
With a prep time of just 25 minutes and 15 minutes in the oven, you’ll have 30 irresistible cookies ready to share (or keep all to yourself).
The powdered sugar coating creates a beautiful snowy appearance, while the rich chocolate center delivers the perfect balance of sweetness.
Perfect for holiday gatherings, afternoon tea, or simply satisfying your sweet tooth, these cookies blend simplicity with indulgence.
Ingredients for Snowy Chocolate Cookies
- All-purpose flour: 200g (1 1/2 cups), sifted for smoother texture
- Dark chocolate: 250g (1 1/3 cups), best quality for rich flavor
- Espresso coffee: 1 small cup (73ml), freshly brewed
- Butter: 80g (1/3 cup), unsalted and melted
- Eggs: 2 large, at room temperature
- Brown sugar: 100g (1/3 cup), adds moisture and depth
- Baking powder: 1 tsp, for perfect rise
- Vanilla extract: 1/2 tsp, pure extract recommended
For the Sugar Coating
- Regular sugar: 100g (1/3 cup), for first coating
- Icing sugar: 100g (3/4 cup), for snow-like finish
Step-by-Step Instructions
- Prep the Base: Combine flour and baking powder in a bowl. Melt chocolate using a bain-marie until smooth.
- Mix Wet Ingredients: Whisk eggs until thick, then blend in melted butter, chocolate, espresso, brown sugar, and vanilla extract.
- Combine & Chill: Gradually add flour mixture while mixing. Cover dough with plastic wrap (touching the surface) and refrigerate for 3 hours.
- Prepare for Baking: Preheat oven to 200C/400F. Set up two plates with regular and icing sugar for coating.
- Shape & Coat: Form teaspoon-sized balls, roll first in regular sugar, then in icing sugar for that snowy effect.
- Bake to Perfection: Reduce heat to 180C and bake for 12-15 minutes (less time for chewy, more for crispy texture).
Recipe at a Glance
Want to make perfect chocolate cookies with a beautiful snowy coating? These cookies use chocolate melting and chilling techniques to create a rich, flavorful treat.
The double coating in sugar and icing sugar gives them their signature snowy appearance and extra sweetness!
Tips for Perfect Results
The secret to these cookies lies in two key steps. First, melt your chocolate slowly and gently – rushing this step can lead to burnt chocolate. Second, make sure your dough chills for the full 3 hours.
This helps create that perfect texture we’re looking for! When rolling the cookies, keep your hands cool by rinsing them under cold water and drying them between batches. This stops the dough from sticking to your fingers.
Storage Tips
These snowy chocolate cookies stay fresh in an airtight container at room temperature for up to 5 days.
Pop them between layers of parchment paper to keep their pretty sugar coating intact. You can also freeze the baked cookies for up to 3 months – just thaw them at room temperature when you’re ready to enjoy them.
Want to plan ahead? Shape the dough into balls, coat them in sugar, and freeze them raw. When you’re ready to bake, no need to thaw – just add 2-3 minutes to the baking time.
Serving Suggestions
These cookies are amazing on their own, but try serving them warm with a cold glass of milk or a hot cup of coffee.
They make wonderful gifts too – pack them in pretty boxes or mason jars with tissue paper. For a cozy dessert, sandwich two cookies with a scoop of vanilla ice cream in between!
Snowy Chocolate Cookies
Equipment
- bain-marie or double boiler
- Hand mixer
- baking trays
- Parchment Paper
Ingredients
For the cookies
- 200 g all-purpose flour (7 ounces, 1 1/2 cups)
- 250 g dark chocolate melted (8.8 ounces, 1 1/3 cups)
- 1 small cup espresso coffee one shot – 73ml / 2.5 fl oz
For the topping
- 100 g sugar (3.5 ounces, 1/3 cups)
- 100 g icing sugar (3.5 ounces, 3/4 cups)
Instructions
- To prepare these delicious snowy chocolate cookies, start by preparing your ingredients. In a bowl add the flour and the baking powder and blend. Melt the butter and the chocolate separately. To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. If you don’t have a Bain-marie, break the chocolate into small pieces and drop into a heatproof bowl. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
- In a bowl add the eggs and whisk with a hand-mixer until they thicken. Set your mixer to low speed and pour in the melted butter, the melted chocolate, the espresso coffee, the brown sugar, the vanilla extract and the flour (one at a time, whilst mixing).
- Cover the dough with some plastic wrap (the plastic wrap should be touching the dough, to prevent it from forming a crust) and place in the fridge for 3 hours.
- Place the icing sugar and the sugar in 2 separate plates, large enough to roll the cookie balls. Preheat the oven to 200C / 400F and line two baking trays with parchment paper.
- Take one teaspoon of the dough, shape into a ball and roll the ball first in the sugar and then in the icing sugar. Place on the baking tray and repeat with the rest of the dough.
- Place the baking trays with the cookies in second and fourth grill of the oven, turn the heat down to 180C and bake for 12-15 minutes, depending on whether you prefer them chewy or crispy. Leave them aside to cool down for a while, if you can resist eating them hot from the oven.. Enjoy!