Double Chocolate Snowballs
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup powdered sugar plus extra for rolling
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a baking sheet with parchment paper or silicone baking mat and set aside.
- In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
- In a large bowl, use an electric mixer on medium speed to blend the butter and ½ cup of the powdered sugar until smooth and creamy.
- Mix in the vanilla extract until well combined.
- Gradually add the dry ingredients, and mix again until a soft dough forms. Do not overmix the dough.
- Mix in the mini chocolate chips.
- Use a tablespoon size cookie scoop, to scoop small portions of dough, rolling them between your palms to form small balls.
- Arrange the balls on the prepared baking sheet, ensuring they are spaced evenly.
- Bake for 10 minutes, or until the bottoms are slightly golden brown.
- Remove from the oven and, while still warm, roll them in the remaining ½ cup of powdered sugar (use a bowl or plate for this step).
- Transfer the cookies to a cooling rack to cool completely. For a snowy effect, roll the cookies in powdered sugar once more before serving.
Notes
- Butter Temperature: Ensure your butter is softened but not melted for the best dough consistency.
- Powdered Sugar Coating: Roll the cookies while they’re warm for the first coating to stick well, then again after cooling for extra sweetness.
- Baking Time: Keep an eye on the oven; baking just until set prevents the cookies from becoming too hard.
- Cooling: Allow cookies to cool completely on a rack before the second powdered sugar roll for a neat finish.
- Storage: Store in an airtight container to keep them fresh. They can last up to a week.
- Flavor Variations: Feel free to experiment with different types of chips, like white chocolate or peanut butter, for a new twist.