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Double Chocolate Snowball Cookies Recipe

Double Chocolate Snowball Cookies Recipe
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★★★★★

5.3 from 28 reviews

Double Chocolate Snowball Cookies are rich, buttery, and cocoa-infused treats rolled in powdered sugar, combining the soft texture of snowball cookies with intense chocolate flavor and mini chocolate chip bursts. Perfect for winter holidays or any chocolate lover’s snack.

Ingredients

Scale

Wet Ingredients

  • 1 cup (226g) unsalted butter, softened
  • ½ cup (57g) powdered sugar
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¼ cup (20g) unsweetened cocoa powder (Special Dark recommended)
  • 2 cups (248g) all-purpose flour, measured correctly (spoon and level, do not pack)
  • ½ teaspoon salt

Additional Ingredients

  • ¾ cup mini chocolate chips or chopped nuts
  • 1 – 1½ cups additional powdered sugar for rolling

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
  2. Mix wet ingredients: Using an electric mixer, beat the softened butter, ½ cup powdered sugar, unsweetened cocoa powder, and vanilla extract together until the mixture is light and fluffy, incorporating air for a soft cookie.
  3. Add dry ingredients: Gradually mix in the all-purpose flour and salt until the dough just comes together. Avoid overmixing to keep the cookies tender.
  4. Incorporate chocolate chips: Gently fold in the mini chocolate chips or chopped nuts, distributing them evenly throughout the dough.
  5. Chill dough if needed: If the dough feels too soft or sticky to handle, chill it in the refrigerator until firm enough to scoop easily.
  6. Scoop dough balls: Using a tablespoon measure, scoop balls of dough and place them spaced apart on the prepared cookie sheets.
  7. Bake: Bake in the preheated oven for 7-10 minutes, checking for bottoms that are slightly browned and tops that have lost their glossy appearance.
  8. Cool and roll in sugar: Remove the cookies from the oven and allow them to cool on the sheet for 5-10 minutes until they can be handled safely.
  9. Coat with powdered sugar: Place about 1 cup powdered sugar in a small bowl and roll each warm cookie in it until fully coated. Transfer cookies to a cooling rack to finish cooling.
  10. Optional second coating: Once completely cooled, you may roll the cookies again in powdered sugar for an extra snowy appearance.

Notes

  • For best texture, measure flour correctly by spooning into the measuring cup and leveling off—avoid packing flour.
  • If you want a nutty variation, substitute mini chocolate chips with chopped nuts or use a mix of both.
  • Chilling the dough makes it easier to handle and helps maintain the shape of the cookies while baking.
  • These cookies keep well stored in an airtight container at room temperature for up to 5 days.
  • For a more intense chocolate flavor, use Special Dark cocoa powder as recommended.

Nutrition

Keywords: double chocolate cookies, snowball cookies, chocolate snowball cookies, holiday cookies, chocolate chip cookies, cocoa cookies, powdered sugar cookies

Find it online: https://servedbynora.com/double-chocolate-snowball-cookies-recipe/