Chocolate Snowball Soft Cookies (Printer-Friendly)
Soft, fudgy chocolate snowballs with mini chips and a snowy powdered sugar coating.
# What You’ll Need:
→ Dough
01 -
1 1/4 cups unsalted butter, softened
02 -
2/3 cup powdered sugar
03 -
2 teaspoons vanilla extract
04 -
2 cups all-purpose flour
05 -
1/3 cup unsweetened cocoa powder
06 -
1/4 teaspoon salt
07 -
3/4 cup mini chocolate chips
08 -
1/2 cup powdered sugar (for rolling)
# Steps to Follow:
01 -
In a large bowl, beat the softened butter with 1/2 cup powdered sugar until light and fluffy. Add vanilla extract and mix until combined.
02 -
Gradually add the all-purpose flour, cocoa powder, and salt to the creamed mixture. Stir gently until just combined to preserve tenderness.
03 -
Carefully fold mini chocolate chips into the dough, ensuring even distribution without overmixing.
04 -
Using a 1 tablespoon scoop, form dough into 1-inch balls and arrange them on a parchment-lined or silicone baking mat–lined baking sheet.
05 -
Preheat oven to 325°F and bake the cookies for 16 to 18 minutes until set yet soft to the touch. Avoid overbaking to maintain a tender center.
06 -
Allow cookies to cool slightly, then roll in powdered sugar for the first coat. Place on a wire rack to cool completely before applying a second layer of powdered sugar for a thick, snowy finish.
# Helpful Hints:
01 -
For thicker cookies with tender centers, rest dough balls on the tray while the oven preheats. Using a silicone mat reduces spreading for a rounder shape.
02 -
Double coating with powdered sugar prevents clumping and creates the signature snowy appearance.
03 -
Store cookies in an airtight container at room temperature up to 5 days, refrigerate for up to 1 week, or freeze up to 2 months.