Description
These Chocolate Snowball Cookies are buttery, tender, and coated in a generous layer of powdered sugar, creating a delightful cocoa twist on the classic snowball cookie. Featuring mini chocolate chips for extra chocolatey bites, they are perfect for holiday celebrations or anytime you crave a rich, melt-in-your-mouth treat.
Ingredients
Scale
Cookie Dough
- 1 cup (226g) unsalted butter, softened
- ½ cup (57g) powdered sugar
- ¼ cup (20g) unsweetened cocoa powder (Special Dark recommended)
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour (spooned and leveled)
- ½ teaspoon salt
- ¾ cup mini chocolate chips (or chopped nuts)
For Rolling
- Additional powdered sugar (about 1 to 1½ cups)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to prevent sticking.
- Make the Dough: In a mixing bowl, use an electric mixer to cream together the softened butter, ½ cup powdered sugar, unsweetened cocoa powder, and vanilla extract until the mixture is light and fluffy. Gradually add the flour and salt, mixing just until the dough forms. Fold in the mini chocolate chips. If the dough feels too soft to handle, chill it in the refrigerator until firm enough to scoop.
- Shape Cookies: Using a tablespoon measure, scoop balls of dough and arrange them evenly spaced on the prepared cookie sheets.
- Bake Cookies: Bake in the preheated oven for 7 to 10 minutes, or until the bottoms are just slightly browned and the tops have lost their glossy sheen.
- Cool and Coat: Remove the cookies from the oven and let them cool on the sheet for 5 to 10 minutes until they are cool enough to handle. Roll each warm cookie gently in the powdered sugar until completely coated. Place them on a wire rack to cool completely. For an extra snowy effect, once cooled, you may roll the cookies in powdered sugar again.
Notes
- If the dough is too sticky to handle, chill it in the refrigerator for 15-30 minutes to firm up.
- Using an electric mixer ensures the butter and sugar become fluffy, which helps achieve a tender cookie texture.
- For added texture variation, you can substitute mini chocolate chips with chopped nuts like pecans or walnuts.
- Ensure to measure flour correctly by spooning it into the measuring cup and leveling it off—do not pack it, to avoid dense cookies.
- The cookies are best enjoyed within a week when stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 7-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate snowball cookies, cocoa cookies, holiday cookies, chocolate chip cookies, powdered sugar cookies
