Double Chocolate Snowball Cookies are the ultimate holiday treat for chocolate lovers! These bite-sized delights are rich, buttery, and packed with chocolatey goodness. The powdered sugar coating gives them their classic snowball appearance while adding a sweet, melt-in-your-mouth finish. Perfect for Christmas cookie trays, holiday parties, or as a cozy dessert with hot cocoa, these cookies are as festive as they are irresistible.
Double Chocolate Snowball Cookies
If you’re a fan of chocolate and holiday baking, these Double Chocolate Snowball Cookies are a must-try. The tender crumb, nutty crunch, and bursts of melted chocolate from mini chips make them a treat that everyone will adore. They’re quick to prepare, fun to make, and a surefire hit at any gathering.
Why Our Double Chocolate Snowball Cookies Are the Best
Our Double Chocolate Snowball Cookies are packed with cocoa and chocolate chips for a double dose of chocolatey flavor. The nuts add a delightful crunch, and the powdered sugar coating gives them their signature snowball look and melt-in-your-mouth texture.
Ingredients Notes for Double Chocolate Snowball Cookies
Each ingredient plays a key role in making these cookies so special:
- 3/4 cup all-purpose flour: The base of the dough, providing structure.
- Pinch of salt: Enhances the chocolate flavor.
- 1/4 cup unsweetened cocoa powder: Adds a rich chocolatey taste.
- 1 tsp pure vanilla extract: Adds warmth and depth of flavor.
- 1/4 cup finely chopped walnuts or pecans: Gives the cookies a nutty crunch.
- 1/2 cup butter, room temperature: Provides richness and a tender texture.
- 1/4 cup powdered sugar: Sweetens the dough and helps it melt in your mouth.
- 1/4 cup mini chocolate chips or finely chopped chocolate: Creates bursts of chocolate in every bite.
- Optional additional powdered sugar (1/2–1 cup): For rolling the cookies and adding their snowy finish.
Kitchen Tools Needed for Double Chocolate Snowball Cookies
- Mixing bowls (large and medium)
- Hand or stand mixer
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Cooling rack
How to Make Double Chocolate Snowball Cookies
These cookies are quick and easy to prepare, perfect for holiday baking marathons!
1. Preheat the Oven
Preheat your oven to 350°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Mix the Dough
In a large bowl, cream together the butter, powdered sugar, and vanilla extract until light and fluffy. Add the flour, cocoa powder, salt, and chopped nuts. Stir until the mixture forms a soft dough. Fold in the mini chocolate chips or finely chopped chocolate.
3. Chill the Dough
Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This helps the dough firm up, making it easier to handle.
4. Shape the Cookies
Scoop 1-tablespoon portions of dough and roll them into balls. Place them evenly spaced on the prepared baking sheet.
5. Bake the Cookies
Bake the cookies for 7–10 minutes, or until the bottoms are lightly browned and the tops are no longer glossy. Be careful not to overbake to keep the cookies tender.
6. Coat in Powdered Sugar
Let the cookies cool on the baking sheet for 2–3 minutes. While still warm, gently roll each cookie in powdered sugar and place them on a cooling rack. Once completely cool, roll them in powdered sugar again for a thicker, snowy coating.
7. Serve and Store
Serve the cookies immediately or store them loosely covered for up to a week.
How to Store Double Chocolate Snowball Cookies
Store these cookies in a loosely covered container at room temperature for up to 5 days. For longer storage, freeze them in an airtight container for up to 3 months. Thaw at room temperature before serving.
Double Chocolate Snowball Cookie Variations
- Almond Snowballs: Swap the walnuts or pecans for finely chopped almonds.
- Peppermint Twist: Add 1/4 teaspoon of peppermint extract to the dough for a festive flavor.
- Dark Chocolate Lover’s: Use dark chocolate chips for a richer taste.
- Coconut Coating: Mix shredded coconut with powdered sugar for a tropical twist.
What to Serve with Double Chocolate Snowball Cookies
These cookies pair perfectly with:
- Hot Chocolate: The rich cocoa complements the chocolatey cookies.
- Coffee or Espresso: A warm cup balances the sweetness.
- Milk: A classic choice that’s perfect for dunking.
For a festive touch, serve them alongside other holiday cookies like gingerbread or sugar cookies.
Top Tips for Perfect Double Chocolate Snowball Cookies
- Chill the Dough: Chilling helps prevent the cookies from spreading too much during baking.
- Use Room-Temperature Butter: This ensures the dough is smooth and easy to work with.
- Don’t Overbake: Keep an eye on the cookies and remove them when the tops are set but not browned.
- Roll While Warm: Coating the cookies in powdered sugar while warm helps the sugar stick.
- Double Coat: Rolling the cookies in powdered sugar twice gives them their snowy appearance.
Helpful Notes
- To make these cookies nut-free, simply omit the nuts.
- If your powdered sugar seems clumpy, sift it before rolling the cookies for a smooth finish.
- Mini chocolate chips work best, but finely chopped chocolate is a great substitute.
Tips from Well-Known Chefs
- Giada De Laurentiis: “Toasting the nuts before adding them to the dough enhances their flavor.”
- Ina Garten: “Use high-quality vanilla extract for the best flavor—it makes a difference.
- Sally McKenney: “Chilling the dough is key to achieving the perfect texture in cookies.”
Frequently Asked Questions (FAQ)
1. Can I freeze the dough?
Yes! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Thaw slightly before baking.
2. Can I skip the nuts?
Absolutely! The cookies will still be delicious without them.
3. How do I know the cookies are done?
The bottoms will be lightly browned, and the tops will lose their glossy sheen.
4. Can I use salted butter?
Yes, but omit the pinch of salt in the recipe.
5. Can I add other flavors?
Try adding a pinch of cinnamon or a splash of almond extract for a unique twist.
These Double Chocolate Snowball Cookies are a holiday classic with a chocolatey upgrade. Soft, buttery, and oh-so-sweet, they’ll quickly become a favorite on your cookie tray. Happy baking!
Double Chocolate Snowball Cookies
Ingredients
- – 3/4 cup all-purpose flour
- – Pinch of salt
- – 1/4 cup unsweetened cocoa powder
- – 1 tsp pure vanilla extract
- – 1/4 cup finely chopped walnuts or pecans
- – 1/2 cup butter at room temperature
- – 1/4 cup powdered sugar
- – 1/4 cup mini chocolate chips or finely chopped chocolate
- – Optional: additional powdered sugar for rolling about 1/2–1 cup
Instructions
- Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- In a large bowl, cream together the powdered sugar, butter, and vanilla extract until smooth and creamy.
- Add the flour, cocoa powder, salt, and chopped nuts to the creamed mixture. Mix until a cookie dough forms.
- Stir in the mini chocolate chips or finely chopped chocolate.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Scoop 1 tablespoon-sized balls of dough and place them on the prepared cookie sheet, spacing them slightly apart.
- Bake the cookies for 7-10 minutes, or until the bottoms are just slightly browned and the tops are no longer glossy.
- Allow the cookies to stand on the cookie sheet for 2-3 minutes, then gently roll each one in powdered sugar.
- Let the cookies cool completely, then roll them again in powdered sugar for a snowy finish.
- Store cookies loosely covered at room temperature.
Notes
- Toasting the nuts before chopping enhances their flavor.
- If you prefer a less sweet cookie, roll in powdered sugar only once.
- These cookies freeze well; store in an airtight container for up to 3 months.