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
