Double Chocolate Snowball Cookies
Indulge in these rich, fudgy cookies coated in powdered sugar, perfect for any occasion.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Bring to room temperature for best results.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free blend.
- 1 cup cocoa powder Use fresh for best flavor.
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips Use semi-sweet or your preferred type.
For Coating
- 1 cup powdered sugar For rolling the cookies.
Instructions
Preparation
- Gather all ingredients at room temperature and preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mixing
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Fold in the chocolate chips gently.
Baking
- Form the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 10-12 minutes. Edges should be firm but centers soft.
- Let the cookies cool on the baking sheet for a few minutes before rolling them in powdered sugar.
Notes
Store cookies in an airtight container. They can last up to one week at room temperature.