Cocoa Bombs
photo by Chocolatl
- Ready In:
- 18mins
- Ingredients:
- 9
- Yields:
-
3 dozen
- Serves:
- 36
ingredients
- 118.29 ml butter, at room temperature
- 118.29 ml margarine, at room temperature
- 59.16 ml powdered sugar
- 9.85 ml vanilla extract
- 29.58 ml cold water
- 88.74 ml unsweetened cocoa
- 414.03 ml flour
- 85.04 g finely ground almonds (walnuts may also be used)
- 118.29 ml powdered sugar, for topping (as needed)
directions
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
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Reviews
-
Apologies... My Cocoa Bombs came out dry, and I was not able to figure out how to save them. I tried increasing the cooking time, but that did not solve my problem. If you can figure where I went wrong, I would be happy to try this recipe again. This is up my alley (wedding cookies). Made for Photo Tag.