Crispy sugar-dusted crusts surround perfectly soft, chewy centres in these chocolaty delights. The cookies are so addictive. With plenty of milk on standby, there's no telling how quickly they'll disappear.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2013



Use our Basic Chocolate Cookie Dough recipe.

Set aside 1 tbsp of the icing sugar for dusting over finished cookies. Place remaining icing sugar and granulated sugar in separate shallow dishes. Roll dough by 1 tbsp into balls; roll each in granulated sugar to coat, shaking off excess.

Transfer to icing sugar; roll to coat, shaking off excess. Place, 1-1/2 inches (4 cm) apart, on parchment paper–lined rimless baking sheets, pressing to flatten until edges crack and cookies are about 1/2 inch (1 cm) thick.

Bake, 1 sheet at a time, in 350°F (180°C) oven until no longer shiny, about 10 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. Dust with reserved icing sugar.

Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 31 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 74.0
  • Total fat 4 g
  • Potassium 37 mg
  • Cholesterol 18 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 4.0
  • Folate 4.0
  • Vitamin A 4.0
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