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If you want to try these cookies, just highlight the text below for the recipe and use "Print Selection" to easily print out just the recipe & not the rest of the page. Remember, this recipe has half the fat of an ordinary snowball cookie recipe, thanks to the use of Chia Gel!
Chocolate Chia Snow-Ball Cookies
These super-chocolaty snowballs can be made in different ways. First, the “Super Dark” (shown here) is made with “Extra Dark” baking cocoa. You can also make a regular version by using ordinary baking cocoa.
½ cup unsweetened cocoa
4 tbsp softened (not melted) butter
First, melt the baking chocolate squares. This can be done in the top of a double boiler, or in the microwave. If using the microwave, just put the squares into a microwave-safe glass container, heat and stir carefully, repeating until melted. Set aside the hot cup to make the rest while it cools.
Next, in a large bowl combine cocoa, flour, baking soda, baking powder and the salt. Set it aside, and in another bowl, use a mixer to combine the butter, granulated sugar and corn syrup. It will look like yellowish crumbs or small clumps. Then, turn the mixer down to low speed and beat in the eggs, melted chocolate and vanilla. Now it’s time to add the MySeeds Chia and beat again on low until combined. Pour the liquid mixture into the flour mixture and stir by hand. A sticky thick dough will form.
Cover and refrigerate the dough for at least 1 hour. Pre-heat the oven to 350 while the dough is still chilling, and add a few spoonfuls of your sugar of choice to a bowl (or use both in separate bowls for a cookie variety!) Spray or grease your baking sheets, and you’re ready to roll.
Using a spoon, scoop out a portion of dough, and by hand roll it into a 1 inch ball. Drop the ball into a sugar bowl and roll it around until it’s evenly coated. Repeat this with all the dough, setting the balls 1 inch apart from each other on the baking sheet. (they do not remain perfectly round, and will spread slightly) Bake them for about 8 to 9 minutes. The surfaces will become cracked when finished.
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