Double Chocolate Snowball Cookies

If you’re looking for the perfect cookie to impress your guests this holiday season, Double Chocolate Snowball Cookies are the answer. These decadent, melt-in-your-mouth treats are packed with rich chocolate flavor, coated in powdered sugar for a snowy finish, and are surprisingly easy to make. Here’s everything you need to know about these festive delights.

Why You’ll Love Double Chocolate Snowball Cookies

1. Rich Chocolate Flavor: Made with cocoa powder and chocolate chips, these cookies are a chocolate lover’s dream.
2. Festive Appearance: The powdered sugar coating gives them a wintry look, perfect for holiday gatherings.
3. Simple to Make: With just a few ingredients, these cookies come together quickly.
4. Great for Gifting: They store well, making them an excellent choice for holiday cookie swaps or edible gifts.

Ingredients for Double Chocolate Snowball Cookies

To make these delicious cookies, you’ll need:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar, plus more for coating
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• 1 cup mini chocolate chips

Step-by-Step Instructions

this recipe

1. Prepare the Dough

1. In a large mixing bowl, cream the softened butter and ½ cup powdered sugar until light and fluffy.
2. Mix in the vanilla extract.

2. Add Dry Ingredients

1. In a separate bowl, whisk together the flour, cocoa powder, and salt.
2. Gradually add the dry ingredients to the butter mixture, mixing until combined.
3. Fold in the mini chocolate chips.

3. Chill the Dough

• Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape while baking.

4. Shape and Bake

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Roll the dough into 1-inch balls and place them 1 inch apart on the baking sheet.
3. Bake for 10-12 minutes, or until the cookies are set.

5. Coat in Powdered Sugar

1. Allow the cookies to cool slightly before rolling them in powdered sugar.
2. Once completely cool, roll them in powdered sugar a second time for a thicker coating.

Tips for Perfect Double Chocolate Snowball Cookies

• Use Quality Cocoa Powder: High-quality cocoa powder enhances the chocolate flavor.
• Chill the Dough: Chilling prevents the cookies from spreading too much.
• Double-Coating in Powdered Sugar: This ensures the cookies look beautifully snowy.

Storage and Make-Ahead Tips

• Storage: Store cookies in an airtight container at room temperature for up to a week.
• Freezing: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

Variations

• Add Nuts: Fold in chopped pecans or walnuts for added crunch.
• Dark Chocolate Chips: Swap mini chocolate chips for dark chocolate chunks for a richer flavor.
• Peppermint Twist: Add ½ teaspoon of peppermint extract to the dough for a holiday-inspired twist.

Perfect for Every Occasion

Double Chocolate Snowball Cookies are not only a holiday classic but also a year-round favorite for anyone who loves chocolate. Whether you’re serving them at a family gathering or packaging them as gifts, these cookies are guaranteed to spread joy.

So grab your apron and get baking—these cookies are sure to become a cherished tradition in your home!

Share Your Creations!

Did you make these Double Chocolate Snowball Cookies? Share your photos and tag us on social media with #DoubleChocolateSnowballs. We’d love to see your festive creations!

Serving and Storage Tips for Double Chocolate Snowball Cookies

Serving Suggestions

• Festive Platter: Arrange the cookies on a decorative platter, dusting with extra powdered sugar for an elegant snowy effect.
• Pair with Beverages: Serve alongside a mug of hot cocoa, coffee, or mulled wine for a cozy treat.
• Cookie Gift Box: Package them in a festive tin or box lined with parchment paper for a thoughtful homemade gift.
• Dessert Spread: Include them in a holiday dessert table with other seasonal favorites like gingerbread cookies and peppermint bark.

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Storage Tips

• Room Temperature: Store cookies in an airtight container at room temperature for up to 7 days. To keep them fresh, layer the cookies with parchment or wax paper to prevent sticking.
• Refrigeration: These cookies don’t require refrigeration, but if your home is warm, you can store them in the fridge for up to 2 weeks. Allow them to return to room temperature before serving.
• Freezing Baked Cookies: Place baked and fully cooled cookies in a freezer-safe container or zip-top bag. Store for up to 3 months. Thaw at room temperature and roll in powdered sugar again if needed.
• Freezing Dough: Shape the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

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With these serving and storage tips, your Double Chocolate Snowball Cookies will remain as delightful as the day they were made, ready to bring joy to any occasion!

1. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Ensure the blend contains xanthan gum or a similar binding agent to maintain the cookie’s structure.

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2. Why do I need to chill the dough?

Chilling the dough helps the cookies maintain their shape during baking and prevents them from spreading too much. It also enhances the flavor as the ingredients have more time to meld together.

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3. Can I use regular-sized chocolate chips instead of mini chips?

Yes, but mini chocolate chips are preferred because they distribute more evenly throughout the dough, ensuring each bite is packed with chocolate. If using regular chips, chop them into smaller pieces for better consistency.

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4. How do I keep the powdered sugar from melting?

To ensure the powdered sugar coating stays intact:

1. Roll the cookies in powdered sugar while they’re warm, then again after they’ve cooled completely.
2. Store the cookies in a cool, dry place away from moisture, as humidity can cause the sugar to dissolve.

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