Double Chocolate Snowball Cookies Recipe

Introduction

Double Chocolate Snowball Cookies are a delightful twist on the classic snowball cookie, combining rich cocoa and chocolate chips for an indulgent treat. These bite-sized cookies are coated in a sweet dusting of confectioners’ sugar, making them perfect for holiday gatherings or any time you crave a chocolaty bite.

Ingredients

• 1 cup unsalted butter (room temperature)
• ½ cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup mini chocolate chips
• Confectioners sugar (for coating, about 1-2 cups)

Instructions

1. Step 1: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone liners and set aside.
2. Step 2: In a large bowl, beat the butter, ½ cup confectioners sugar, cocoa powder, and vanilla extract together until fluffy, about 3-5 minutes.
3. Step 3: Add the flour and salt, mixing until a soft dough forms.
4. Step 4: Fold in the mini chocolate chips evenly throughout the dough.
5. Step 5: Scoop out the dough and roll into 1-inch balls. Place the balls on the prepared cookie sheets at least 1 inch apart.
6. Step 6: Bake for 10 minutes, or until the bottoms are lightly browned. Avoid overbaking. Let the cookies cool for 3-5 minutes until they can be handled but are still warm.
7. Step 7: Pour confectioners sugar into a shallow bowl. Roll each warm cookie in the sugar, then place on a cooling rack. Once fully cooled, roll the cookies in confectioners sugar again before storing or serving.

Tips & Variations

• For extra texture, try adding chopped nuts like pecans or walnuts to the dough.
• Use dark chocolate chips for a richer flavor, or white chocolate chips for contrast.
• Ensure the butter is soft but not melted to achieve the best dough consistency.
• If you prefer, chill the dough for 30 minutes before rolling to make shaping easier.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed bag or container for up to 3 months. To reheat, let thaw at room temperature; you can lightly warm them in the oven for a few minutes if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit additional salt in the recipe to avoid making the cookies too salty.

Why do I need to roll the cookies in sugar twice?

Rolling twice ensures a thick, even coating of confectioners sugar that gives the cookies their signature snowy appearance and a sweet finish.

Double Chocolate Snowball Cookies Recipe

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★★★★★

4.5 from 140 reviews

• Author: Harry
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

These Double Chocolate Snowball Cookies are rich, fudgy, and coated in a delicate dusting of confectioners sugar. Made with cocoa, mini chocolate chips, and buttery dough, these cookies are a perfect treat for chocolate lovers looking for a melt-in-your-mouth experience with a snowy sugar finish.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter, room temperature
• ½ cup confectioners sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup mini chocolate chips

For Coating

• 1–2 cups confectioners sugar

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Instructions

1. Preheat Oven: Set your oven to 350°F and line two baking sheets with parchment paper or silicone liners to prepare for baking.
2. Mix Wet Ingredients: In a large bowl, beat together the room temperature butter, ½ cup confectioners sugar, cocoa powder, and vanilla extract until the mixture is light and fluffy, which takes about 3 to 5 minutes.
3. Add Dry Ingredients: Gradually add the all-purpose flour and salt to the bowl, mixing until a cohesive dough forms.
4. Incorporate Chocolate Chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough.
5. Shape Cookies: Scoop out portions of dough and roll each into 1-inch balls. Place these balls on the prepared baking sheets spaced at least 1 inch apart to allow for spreading.
6. Bake: Place the baking sheets in the oven and bake for 10 minutes, or until the bottoms of the cookies turn a light brown. Avoid overbaking to keep the cookies tender.
7. Initial Cooling and Coating: Let the cookies cool on the baking sheet for about 3 to 5 minutes just until they can be handled but are still warm. Roll each cookie in confectioners sugar, coating them well.
8. Final Cooling and Coating: Transfer the coated cookies to a cooling rack. Once completely cooled, roll them again in confectioners sugar for a perfect snowy finish before serving or storing.

Notes

• Make sure not to overbake the cookies to maintain their soft, melt-in-your-mouth texture.
• Rolling the cookies in confectioners sugar while warm helps it stick better for a beautiful coating.
• The double coating of confectioners sugar gives the cookies their classic snowball appearance and sweet balance.
• You can substitute mini chocolate chips with regular-sized chips if mini chips are unavailable.
• Store the cookies in an airtight container at room temperature for up to one week.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Double Chocolate Cookies, Snowball Cookies, Chocolate Snowball Cookies, Chocolate Cookies, Festive Cookies, Holiday Cookies, Cocoa Cookies