These Double Chocolate Snowball Cookies are pure chocolate indulgence, wrapped in a snowy layer of powdered sugar. Rich, buttery, and loaded with chocolate, these cookies melt in your mouth and are a must-have for any holiday dessert spread. While the traditional snowball cookie has a nutty, crumbly texture, this double chocolate version is perfect for chocolate lovers looking for something extra special.
Why You Will Love Double Chocolate Snowball Cookies
These Double Chocolate Snowball Cookies will quickly become a favorite in your recipe collection:
- Rich and chocolatey: A double dose of cocoa and chocolate chips makes them a chocoholic’s dream.
- Perfect for holidays: Their snowy coating adds a festive touch to any dessert platter.
- Melt-in-your-mouth texture: Buttery and tender with a hint of crispness on the outside.
Ingredients Notes for Double Chocolate Snowball Cookies
Each ingredient is key to achieving these decadent chocolate treats:
For the Cookies:
- All-purpose flour (1 ¾ cups): Sifted for a smooth, lump-free dough.
- Mini chocolate chips (¾ cup): Or finely chopped chocolate for an even distribution of chocolatey bites.
- Unsweetened cocoa powder (¼ cup): Adds a rich chocolate base to the dough.
- Salt (¼ tsp): Enhances the chocolate flavor and balances the sweetness.
- Unsalted butter (1 cup): Softened for easy creaming and a tender crumb.
- Powdered sugar (½ cup): Adds sweetness while keeping the cookies light and delicate.
- Vanilla extract (1 tsp): Complements the chocolate and adds depth of flavor.
For Coating:
- Powdered sugar (½ cup): Sifted to ensure a smooth, snowy coating.
Optional Tip: For a more dramatic double chocolate look, dip the cooled cookies in melted chocolate before coating them in powdered sugar.
Kitchen Equipment Needed
- Mixing bowls (medium and large)
- Hand or stand mixer
- Sifter
- Spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
How to Make Double Chocolate Snowball Cookies
Step 1: Prepare the Dough
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, use a hand or stand mixer to beat the butter and powdered sugar until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and mix until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in the mini chocolate chips or chopped chocolate with a spatula.
Step 2: Chill the Dough
- Cover the dough with plastic wrap and refrigerate for 30-60 minutes, or until firm.
Step 3: Shape and Bake
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls and place them 1 inch apart on the prepared baking sheet.
- Bake for 10-12 minutes, or until the cookies are set but not browned.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Coat the Cookies
- Once the cookies have cooled, roll them in powdered sugar until fully coated.
- For a snowy finish, roll the cookies in powdered sugar a second time just before serving.
Optional Step: For a more chocolate-forward version, dip the cooled cookies in melted chocolate before coating them in powdered sugar.
Serving and Storage Tips
- Serving: Enjoy these cookies as a snack, dessert, or paired with hot cocoa or coffee for a cozy treat.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze uncoated cookies for up to 3 months. Thaw and coat in powdered sugar before serving.
Variations and Substitutions
These Double Chocolate Snowball Cookies are versatile and easy to customize:
- Add nuts: Fold in finely chopped pecans, walnuts, or hazelnuts for a nutty crunch.
- Espresso twist: Add 1 teaspoon of instant espresso powder to the dry ingredients for a mocha flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend for a celiac-friendly option.
Helpful Notes
- Ensure the dough is chilled before baking to prevent the cookies from spreading.
- For an even coating, roll the cookies in powdered sugar twice, allowing them to cool completely first.
- If you want a shiny chocolate finish, drizzle melted chocolate over the powdered sugar coating.
Tips from Well-Known Chefs
- Ina Garten: Always use high-quality chocolate for baking to enhance the richness of the cookies.
- Martha Stewart: Sift powdered sugar for the coating to avoid lumps and ensure an even, smooth finish.
- Jacques Torres: Chill the dough thoroughly to allow the flavors to meld together before baking.
Frequently Asked Questions (FAQ)
1. Why are they called snowball cookies?
The powdered sugar coating gives the cookies a snowy, festive appearance, perfect for the holiday season.
2. Can I use regular chocolate chips?
Yes, but mini chocolate chips or finely chopped chocolate distribute more evenly in the dough.
3. Why is chilling the dough important?
Chilling helps the dough firm up, making it easier to roll into balls and preventing spreading during baking.
4. How can I make them extra chocolatey?
Dip the baked cookies in melted chocolate before rolling them in powdered sugar for a decadent double chocolate finish.
5. Can I make these ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking.
These Double Chocolate Snowball Cookies are a dreamy addition to your holiday baking list or any time you crave a rich, chocolatey treat. Dust off your apron and get ready to bake a batch of these chocolate delights!
