It’s definitely winter here in New England now, and while Boston was spared the brunt of the Nor’easter that just moved through, Maine got hit with varying amounts from 10-20 inches. I like winter on the whole, so I’m not complaining. When I saw these non-pareil “snow cap” chips at Target the other day, I thought that they would make some nice cookies, even though I think most people are still high from the sugar rush that is / was Christmas. Nevertheless, here we are.
12 ounces (1 package) semisweet chocolate chips
1 cup all-purpose flour
1 cup dark brown sugar
6 tablespoons butter
3 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1 teaspoon salt
1 cup semi-sweet Chocolate Chips
1 package “snow caps” (chocolate chips with nonpareil coating)
Preheat oven to 350F. Line cookie sheets with silpat or parchment paper.
In a metal bowl set over a pot of simmering water (or a double boiler), melt together chocolate and butter, mix until smooth. Allow to cool slightly. In a large bowl, beat together eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate. Mix in dry ingredients until just combined. Stir in the remaining semi-sweet chocolate chips and one cup of the snow caps, reserving the rest to top the cookies with. Drop tablespoons of dough evenly placed about 1 1/2 inches apart onto the lined cookie sheet and top with a few more snow caps, pressing them in slightly. Bake, until cookies are crackly, about 12 minutes. The cookies should still be soft. Do not over bake.
Cool on sheets until about mostly cool then carefully transfer the cookies to racks to cool completely.