Recently, one of my nearest and dearest friends picked up her roots and moved to Colorado. Denver doesn't know how lucky it is to have Elena (and Brian, too). I miss her terribly. Even though I didn't see her as often as I'd like (we lived over an hour from each other), it was nice to know she was there if I needed her. She still is and I have to remind myself she's only a phone call/email/text away. I'm happy for her and the new life she and her hubby are making for themselves.
When I think of Colorado, I think of snow. The snow capped mountains hovering over the towns and cities. I found it fitting that Colorado's cookies should represent that. These cookies have a decadent chocolate flavor. Crispy and sweet on the outside, deep, dark and rich on the inside.
Colorado's Chocolate Snowcaps
2 cups AP flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
1/2 cup butter
4 ounces bittersweet chocolate (I used 60% )
1/3 cup milk
1/2 cup powdered sugar
Melt bittersweet chocolate over a double boiler and set aside to cool.
Cream butter and sugar. Mix in eggs until well combined. Add cooled chocolate and mix well.
In a medium bowl, sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, starting and ending with the dry ingredients.
Transfer dough to a sheet of plastic wrap and wrap tightly. Refrigerate for at least one hour.
Preheat oven to 350 degrees.
Roll dough into 1" balls and then in powdered sugar, twice. I like to roll all the balls first, then roll them all in the powdered sugar individually the first time, then again. This makes a nice thick coating of powdered sugar.
Place about 2" apart on a parchment lined baking sheet. Bake for 12-15 minutes or until the cookies have spread and the coating has crackled. The cookies will look underdone and soft to the touch - you want them that way. Transfer to a wire rack to cool.
To store these cookies, don't stack them on top of each other. They are very soft and will stick to one another. I store them in a rectangular resealable container with a piece of parchment between the layers - if they last that long! They are so delicious and really rich - super good with a scoop of good vanilla ice cream. Yum!