Description
Deliciously rich and buttery Double Chocolate Snowball Cookies featuring a tender cocoa-infused dough studded with mini chocolate chips, coated twice in powdered sugar for a festive, snowy finish. Perfect for holiday cookie trays or gifting, these cookies combine classic buttery texture with intense chocolate flavor.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup powdered sugar (plus more for coating)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Add-ins
- 1 cup mini chocolate chips or finely chopped semisweet chocolate
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1/2 cup powdered sugar using a hand mixer or stand mixer until the mixture becomes light, fluffy, and well combined, enhancing the cookie’s tenderness.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly to infuse the dough with a warm, sweet aroma.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt, making sure they are evenly combined to distribute the cocoa and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the creamed butter mixture, stirring gently until a soft dough forms without overmixing to maintain tenderness.
- Fold in Chocolate Chips: Incorporate the mini chocolate chips or finely chopped semisweet chocolate evenly into the dough to ensure every cookie is loaded with chocolate.
- Form Dough Balls: Scoop and roll the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheets to allow for slight spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, or until the bottoms are set and just firm to the touch, ensuring the cookies are baked through but still tender inside.
- Initial Cooling and Coating: Let the cookies cool on the baking sheet for 5 minutes so they firm up slightly, then roll each warm cookie in powdered sugar to create the first snow-like coating.
- Final Cooling and Second Coating: Allow the cookies to cool completely on a wire rack, then roll them a second time in powdered sugar for a beautiful snowy finish and extra sweetness.
Notes
- Use Dutch-process cocoa powder for a richer, deeper chocolate flavor and a darker color.
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- Cookies can be frozen for up to two months; thaw at room temperature before serving.
- These cookies make a wonderful addition to holiday cookie trays or as delightful homemade gifts.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
