Ingredients
Equipment
Instructions
Dough Preparation
- Cream butter and both sugars until light and fluffy. Add eggs and vanilla, mixing well.
- Mix in dry ingredients (except cocoa). Remove 1/4 cup of this pale dough for the snouts.
- Add cocoa powder and semi-sweet chips to the main batch, mixing until dark brown.
Shaping and Baking
- Roll dark dough into 2-tbsp balls for heads and 1/2-tsp balls for ears. Attach ears to the top of the heads on parchment paper.
- Flatten small pinches of pale dough for snouts. Press into the center. Add mini chips for eyes and a nose.
- Bake at 350°F (175°C) for 10-12 minutes until edges are set and slightly cracked.
Notes
For a darker bear, use 'Extra Dark' Dutch cocoa powder.
Chill the dough for 30 minutes if it becomes too sticky to roll.
Chill the dough for 30 minutes if it becomes too sticky to roll.
