Description
Delight in these Double Chocolate Snowball Cookies, perfect for chocolate lovers looking for a rich, buttery treat dusted with powdered sugar. These soft and tender cookies combine cocoa powder and mini chocolate chips to deliver a deep chocolate flavor wrapped in a snowy powdered sugar finish, ideal for holiday celebrations or anytime chocolate cravings strike.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for rolling)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup mini chocolate chips or finely chopped semi-sweet chocolate
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and 1/2 cup powdered sugar until the mixture is smooth and fluffy. This creates a light base for the cookie dough.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract to add depth of flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly mixed.
- Mix Dry into Wet: Gradually add the dry ingredients to the creamed butter mixture, stirring until a soft dough forms. Be careful not to overmix to keep cookies tender.
- Fold in Chocolate Chips: Gently fold in 1 cup mini chocolate chips or finely chopped semi-sweet chocolate to distribute the chocolate pieces evenly throughout the dough.
- Shape Cookies: Scoop dough into 1-inch balls and space them about an inch apart on the prepared baking sheet to allow for spreading during baking.
- Bake: Bake for 10–12 minutes or until the cookie bottoms are set and tops look dry but not cracked. This ensures cookies are cooked through but remain soft.
- First Powdered Sugar Coating: Remove from oven and let cookies cool for 5 minutes, then roll warm cookies in powdered sugar to give an initial snowy coating.
- Final Powdered Sugar Coating: Once cookies are completely cooled, roll them in powdered sugar again for a snowy, festive finish that enhances their classic snowball look and taste.
Notes
- Use Dutch-processed cocoa powder for a richer chocolate flavor and darker color.
- Chilling the dough for 30 minutes before baking helps to firm it up and can improve texture and flavor.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Cookies freeze well for up to 2 months. Thaw completely before serving and consider re-rolling in powdered sugar for best presentation.
