I’m excited to share my version of Emma’s Cake Studio’s Classic Chocolate Snowball Cookies—a delightful holiday cookie that combines rich cocoa, mini chocolate chips, and buttery dough rolled generously in powdered sugar. They’re indulgent, chocolatey, and melt-in-your-mouth tender.
Why I’ll Love This Recipe
I love these cookies because they take the familiar snowy appearance of traditional snowballs and turn it into something utterly chocolate-forward. The fudgy interior provides deep cocoa flavor with chocolate chips for bursts of sweetness, while the powdered sugar coating gives that classic, festive look.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter, softened
-
Powdered sugar (confectioners’ sugar)
-
Unsweetened cocoa powder
-
All-purpose flour
-
Mini chocolate chips
-
Vanilla extract
-
Salt
Directions
-
I cream softened butter with powdered sugar until light and fluffy.
-
I stir in cocoa powder, vanilla extract, and salt, followed by flour, until the dough starts to come together.
-
I fold in mini chocolate chips gently so they stay intact without overmixing.
-
I chill the dough until firm—this helps the cookies hold their shape when baking.
-
I preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper or a silicone mat.
-
I scoop rounded tablespoon-sized dough balls, place them on the sheet, and bake for about 8–12 minutes, until the bottoms are just browned and tops lose their glossy sheen.
-
After baking, I let the cookies cool for a few minutes, then gently roll them in powdered sugar while still warm. Once cooled completely, I roll them again for a thick, snowy coating.
Servings and timing
-
Prep time: ~20 minutes, including chilling
-
Bake time: ~10 minutes
-
Total time: ~40–45 minutes
-
Yield: About 36 cookies, depending on size
Variations
-
Using ground nuts like pecans or walnuts instead of chocolate chips adds crunch and a more traditional nutty flavor.
-
I sometimes add espresso powder or use Special Dark cocoa for an even more intense chocolate profile.
-
Some versions leave out chips entirely and rely solely on rich cocoa and nuts for texture.
-
For dietary swaps, I’ve adapted them with gluten-free flour blends or nut-free variants without sacrificing flavor.
Storage/reheating
-
I store these cookies in an airtight container at room temperature for up to 5 days—they remain soft and chocolatey.
-
They freeze wonderfully—after baking (before rolling in sugar), I freeze them on a tray, then store in a sealed freezer-safe bag for up to 3 months. Before serving, I thaw and roll in powdered sugar.
-
Since these are delicate, I don’t freeze them after the sugar coating to preserve appearance.
FAQs
Can I use regular chocolate chips instead of mini?
I prefer mini chips—they distribute more evenly in the cookie and prevent the cookies from flattening or spreading too much.
Why roll the cookies twice in powdered sugar?
Rolling once while warm helps the sugar adhere; rolling again after cooling gives a thick, even coating and the signature snowy look.
Do I need to chill the dough?
Yes—the dough firms up when chilled, making it easier to shape and helping the cookies hold their round shape in the oven. Cake Me Home TonightCrazy for Crust
How do I keep them from collapsing?
Avoid overbaking—removing them when tops appear matte (but still slightly soft) prevents collapse and maintains a fudgy interior.
Can I substitute nuts for chocolate chips?
Absolutely—I often use finely chopped pecans or walnuts for a traditional version; they provide crunch and flavor without overpowering the cocoa.
Conclusion
I truly love these Classic Chocolate Snowball Cookies for how they balance rich chocolate and tender texture in a festive package. The double powdered sugar finish makes them uniquely beautiful and delicious. Whether it’s for holiday trays or anytime chocolate craving, these cookies never disappoint.
Print
Classic Chocolate Snowball Cookies
- Total Time: ~25–40 minutes
- Yield: ~48 small cookies
Description
Irresistibly tender chocolate snowball cookies dotted with chocolate chips, rolled in powdered sugar for a delicate, snowy crackle—rich, fudgy, and effortlessly chic.
Ingredients
1 cup (226 g) unsalted butter, softened
½ cup (57 g) powdered sugar (for mixing)
1 tsp pure vanilla extract
2 cups (248 g) all-purpose flour
¼ tsp salt
¼ cup (20 g) unsweetened cocoa powder
¾ cup (≈120 g) mini chocolate chips (or finely chopped chocolate)
Additional powdered sugar (about 1–1½ cups) for coating
Instructions
In a large bowl or mixer, cream together butter, ½ cup powdered sugar, cocoa powder, vanilla extract, and salt until light and fluffy.
Gradually mix in flour until the dough begins to come together, then gently fold in mini chocolate chips. The dough may feel crumbly at first—keep mixing (or switch to manual kneading) until it holds. If too soft, chill 15–30 minutes.
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
Using a tablespoon or small scoop, form dough into balls (~1 Tbsp each) and place on the prepared sheets, spaced about 2 inches apart.
Bake for 8–11 minutes, until the bottoms are lightly golden and tops are no longer glossy.
Remove from oven and let cookies cool on the sheet for 5–10 minutes—just until you can handle them.
While still warm, roll each cookie generously in powdered sugar. Place on a wire rack to cool completely.
For an even snowier look, roll cooled cookies in powdered sugar a second time.
- Prep Time: 15 minutes (plus optional chill)
- Cook Time: 10 minutes
- Category: Dessert
