Description
Double chocolate snowball cookies are a holiday treat that melts in your mouth! These tender, buttery cookies are loaded with chocolate chips, coated in powdered sugar, and packed with rich cocoa flavor. Perfect for festive gatherings or as a sweet gift.
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 3/4 cup (120 g) mini chocolate chips or finely chopped chocolate
- 1 cup (120 g) powdered sugar, for coating
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Make the dough:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a dough forms. Fold in the mini chocolate chips.
- Shape the cookies:
- Scoop out about 1 tablespoon of dough and roll it into a ball. Place the dough balls onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake:
- Bake for 10–12 minutes, or until the cookies are set but not overly browned. The cookies will firm up as they cool.
- Coat in powdered sugar:
- Let the cookies cool on the baking sheet for about 5 minutes. While still warm, roll them in powdered sugar to coat completely.
- Place the coated cookies on a wire rack to cool completely. Once fully cooled, roll them again in powdered sugar for a thicker coating.
- Serve and enjoy:
- Store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- For an extra festive twist, add a pinch of cinnamon or peppermint extract to the dough.
- Use high-quality cocoa powder for a richer chocolate flavor.
- These cookies freeze well; just recoat them in powdered sugar after thawing.