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Chocolate Snowball Cookies
Yield: 4 dozen
Chocolate snowball cookies are crisp, buttery, and packed with chocolate flavor. A dark chocolate shortbread cookie with semisweet chocolate chips and rolled in powdered sugar. Perfect for the holidays!
Equipment
- Electric hand mixer or stand mixer fitted with a paddle attachment
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup powdered sugar
- 2 tsp vanilla extract
- ½ tsp salt
- ¼ cup dark cocoa powder
- 2 cups all-purpose flour
- ¾ cup mini semisweet chocolate chips
- 1 ½ cups powdered sugar
Instructions
- In a large mixing bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together butter, powdered sugar, vanilla extract and salt until light and fluffy.
- Add in all-purpose flour and dark cocoa powder and mix on low speed. The dough will be crumbly at first. Continue to mix for several minutes until the dough forms.
- Add in mini chocolate chips and mix on low until the chocolate chips are well dispersed throughout the cookie dough.
- Portion the cookie dough using a small cookie scoop. Place the dough balls on a parchment lined baking sheet pan and chill in the refrigerator for 30 minutes.
- Preheat oven to 350° F and line a baking sheet plan with a silicone baking mat or parchment paper.
- Place chilled dough balls onto the prepared baking pan and bake for approximately 12-14 minutes.
- Cool the cookies on the pan for 2 minutes before transferring to a wire rack to cool an additional 5 to 10 minutes.
- Roll the warm cookies in powdered sugar and transfer back to the wire cooling rack to cool completely.
Notes
Store the chocolate snowball cookies in an airtight container at room temperature for 3 to 4 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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