Double Chocolate Snowball Cookies Recipe
These Double Chocolate Snowball Cookies are a delightful twist on classic Russian Teacakes, loaded with rich cocoa and chocolate chips. Perfect for those seeking a nut-free option, they offer a melt-in-your-mouth experience with a decadent chocolate flavor.
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Ingredients
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 2 cups 248g all-purpose flour (spooned and leveled)
- ½ cup 57g powdered sugar
- ¾ cup mini chocolate chips or chopped nuts, if preferred
- ¼ cup 20g unsweetened cocoa powder (use Special Dark or your favorite variety)
- Additional powdered sugar for rolling about 1 – 1 ½ cups
Instructions
- Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
- Using an electric mixer, beat together the softened butter, ½ cup of powdered sugar, cocoa powder, and vanilla until the mixture becomes light and fluffy.
- Gradually mix in the flour and salt, continuing until a dough forms. Gently fold in the chocolate chips. If the dough feels too soft, chill it in the refrigerator until it's firm enough to handle.
- Scoop out tablespoon-sized portions of dough and shape them into small balls. Arrange them on the prepared baking sheets.
- Bake the cookies for 7 to 10 minutes, until the bottoms show a light golden hue and the tops lose their glossy appearance. Remove from the oven and let them cool for about 5-10 minutes, until they are easy to handle.
- Pour 1 cup of powdered sugar into a small bowl. Roll each cookie in the powdered sugar until they are thoroughly coated, then transfer them to a cooling rack. Once the cookies have fully cooled, you may want to roll them again in additional powdered sugar for a thicker coating.