Chocolate Snowball Cookies

These Chocolate Snowball Cookies are a delightful treat, perfect for satisfying chocolate cravings with their rich cocoa flavor and bursts of mini chocolate chips. The dough, a blend of butter, cocoa powder, and vanilla extract, comes together easily to form soft, decadent cookies. After a brief chill, they’re rolled into perfect spheres and baked until lightly golden.

A final coating of confectioners sugar gives them a snowy appearance and adds a hint of sweetness. These cookies are not only delicious straight from the oven but also make a charming addition to any dessert spread, promising to delight chocolate lovers of all ages.

Chocolate Snowball Cookies

Ingredients

1 cup butter, unsalted and at room temperature

½ cup confectioners sugar

1 tsp vanilla extract

2 cups all purpose flour

⅓ cup unsweetened cocoa powder

½ tsp salt

1 cup mini chocolate chips

Extra Confectioners sugar to roll the cookies in

Instructions

FIRST STEP:

Preheat the oven to 350* and line two baking trays with parchment paper

In a large bowl, combine together the butter, ½ cup confectioners sugar, cocoa powder and the vanilla extract

Add in the salt and the flour, mix until the dough forms

Fold in the miniature chocolate chips

SECOND STEP:

Scoop out the dough and roll into 1 inch diameter balls

If the dough is too sticky to roll easily, place the bowl, covered in the refrigerator for an hour to chill the dough

Place the balls on the cookie trays about 1 inch apart

THIRD STEP:

Bake for 10 minutes or until the bottoms are slightly light brown

Cool the cookies just long enough so that you can hold them

Gently roll them in the bowl of Confectioners Sugar

Set the cookies on a cooling rack

Once the cookies are completely cooled, roll them in Confectioners sugar once more

Enjoy!

Notes:

Ingredients: Ensure the butter is at room temperature for easier mixing. The confectioners sugar adds sweetness and helps create a tender texture. Use unsweetened cocoa powder for a rich chocolate flavor. Miniature chocolate chips distribute evenly throughout the dough.

Mixing the Dough: Cream together butter, confectioners sugar, cocoa powder, and vanilla extract until smooth and fluffy. Gradually add salt and flour, mixing until just combined. Overmixing can toughen the cookies, so stop once the dough forms. Fold in mini chocolate chips gently to distribute evenly.

Shaping the Cookies: Roll dough into 1-inch diameter balls. If the dough is sticky, chilling it for an hour in the refrigerator makes it easier to handle. Space balls about 1 inch apart on parchment-lined baking trays to allow for spreading during baking.

Baking: Preheat the oven to 350°F (175°C). Bake cookies for approximately 10 minutes, until the bottoms are lightly browned. The tops will remain soft. Avoid overbaking to keep the cookies tender.

Finishing Touches: Cool cookies on the baking trays briefly before rolling them in confectioners sugar while still slightly warm. This first coating will adhere better. Transfer cookies to a cooling rack to cool completely. Once cooled, roll them in confectioners sugar again for a snowy finish.

Storage: Store cookies in an airtight container at room temperature. They keep well for several days, though they are best enjoyed within a few days of baking.

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Variations: Experiment with adding chopped nuts like pecans or walnuts for added texture and flavor. You can also use regular-sized chocolate chips if mini chips are not available.

Presentation: These cookies make a beautiful addition to holiday cookie platters or as a homemade gift. The snowy appearance from the confectioners sugar coating adds to their charm.

Adaptability: Adjust sweetness by adding more or less confectioners sugar to the coating based on personal preference. The recipe is versatile and can be adapted to suit different tastes.

Enjoyment: These Chocolate Snowball Cookies are perfect with a glass of milk or alongside a cup of coffee or tea. Their rich chocolate flavor and soft texture make them a favorite for both adults and children alike.

Nutrition Information:

YIELD: 24 SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use salted butter instead of unsalted butter?

It’s recommended to use unsalted butter to control the saltiness of the cookies, especially since salt is already added separately to the dough.

Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?

Yes, you can use Dutch-processed cocoa powder in this recipe.

It will provide a slightly different flavor profile but will work well.

How can I prevent the dough from sticking when rolling into balls?

Chilling the dough in the refrigerator for about an hour before rolling can firm it up, making it less sticky and easier to handle.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough.

Shape it into balls and place them on a baking sheet.

Once frozen solid, transfer the balls to a freezer bag or container.

When ready to bake, thaw slightly and bake as directed, adding a few extra minutes if needed.

Why do I roll the cookies in confectioners sugar twice?

Rolling the cookies in confectioners sugar while warm helps the sugar adhere better.

Rolling them again once cooled gives them a nice powdered sugar coating that enhances their appearance and sweetness.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about 4-5 days.

They may also be stored in the refrigerator for longer shelf life.

Can I omit the mini chocolate chips or substitute them with something else?

You can omit the mini chocolate chips if desired or substitute them with chopped nuts, like walnuts or pecans, for added texture.

Can I make these cookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

Ensure all other ingredients are gluten-free as well.

How can I ensure my cookies are evenly sized?

Use a cookie scoop or spoon to portion out the dough for more uniform cookies. Rolling them between your palms helps create even balls.

What can I do if my cookies spread too much during baking?

If your cookies spread too much, try chilling the dough for a longer period before baking or ensuring your oven is fully preheated to 350°F.

Also, avoid placing cookie dough on warm baking sheets.