Double Chocolate Snowball Cookies
Rich, melt-in-your-mouth Double Chocolate Snowball Cookies are perfect for chocolate lovers and a delightful addition to holiday cookie trays.
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.