Description
Double Chocolate Snowball Cookies are a delightful twist on the classic snowball cookie, featuring a rich cocoa flavor combined with sweet mini chocolate chips. These melt-in-your-mouth cookies are dusted with powdered sugar for a festive, snowy finish. Perfect for holiday gatherings or a cozy treat anytime!
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour, sifted
- ¾ cup mini chocolate chips or finely chopped chocolate
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ½ cup powdered sugar, sifted
- 1 tsp vanilla extract
Coating
- ½ cup powdered sugar (for rolling after baking)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, unsweetened cocoa powder, salt, and stir in the mini chocolate chips to incorporate them evenly.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with ½ cup powdered sugar and vanilla extract until light and fluffy—this creates the base for tender cookies.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture. Mix with a spatula or low speed on a mixer until just combined, forming a dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them about 2 inches apart on an ungreased baking sheet to allow room for spreading.
- Bake: Bake in the preheated oven for 15 to 18 minutes. The cookies should be set but not baked until crisp—this keeps them tender inside.
- Coat Cookies: Remove cookies from the oven and let them cool on the baking sheet for about 5 minutes. While still warm, gently roll each cookie in the remaining powdered sugar to create the classic snowball coating.
- Cool Completely: Transfer the coated cookies to a wire rack and allow them to cool completely before serving to ensure the powdered sugar coating sets and cookies firm up.
Notes
- For an extra festive look, you can dust the cookies with powdered sugar twice, once while warm and once after they cool completely.
- Store cookies in an airtight container at room temperature for up to one week.
- Mini chocolate chips hold up better in cookies, but finely chopped chocolate can be used if preferred.
- Ensure butter is softened—not melted—for proper creaming with sugar.
