Description
Wintertime magic sparkles in these double chocolate snowball cookies, dusted with powdered sugar like freshly fallen snow. Melt-in-your-mouth chocolate goodness and delicate crumbly texture invite you to savor each delightful bite of pure seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- ¾ cup (120 g) mini chocolate chips or finely chopped chocolate
Sweeteners and Flavor Enhancers:
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar, for coating
- 1 teaspoon vanilla extract
Dry Ingredients:
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ teaspoon salt
Instructions
- Prepare the oven environment by heating to 350F (175C) and lining a baking sheet with parchment paper to ensure even baking and prevent sticking.
- Create a creamy butter base by thoroughly blending softened butter with granulated sugar until the mixture becomes light and airy. Infuse vanilla extract for depth of flavor.
- Combine dry ingredients separately, whisking flour, cocoa powder, and salt to eliminate potential lumps and ensure even distribution of chocolate undertones.
- Gradually incorporate dry ingredients into the butter mixture, gently folding until a cohesive dough forms. Delicately mix in mini chocolate chips, distributing them evenly throughout the dough.
- Carefully portion the dough into small, uniform spheres using a tablespoon, rolling each between your palms to create smooth, round cookies.
- Arrange cookie balls on the prepared baking sheet, positioning them with slight separation to allow for minimal spreading during baking.
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, watching for subtle signs of doneness – the edges should appear set but not darkened.
- Remove cookies from the oven and allow them to rest on the baking sheet for approximately 5 minutes, enabling them to firm up slightly.
- While cookies are still warm, gently roll them in powdered sugar, creating an initial delicate coating that will adhere smoothly to the surface.
- Transfer coated cookies to a wire rack, allowing them to cool completely and develop a crisp exterior.
- Once cooled, perform a second powdered sugar coating to achieve a luxurious, snow-like finish that completely envelops each cookie.
- Store the finished double chocolate snowball cookies in an airtight container, maintaining their texture and flavor for up to 5 days at room temperature.
Notes
- Chill the dough for 30 minutes before shaping to prevent spreading and create more defined snowball shapes.
- Use Dutch-processed cocoa for a deeper, richer chocolate flavor that complements the sweet powdered sugar coating.
- For gluten-free options, swap regular flour with a high-quality gluten-free all-purpose flour blend to maintain the cookie’s tender texture.
- Avoid overworking the dough to keep the cookies tender and prevent them from becoming tough or dense during mixing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg