Double Chocolate Snowball Cookies

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Prepare to fall in love with these irresistible Double Chocolate Snowball Cookies! A decadent twist on traditional Russian tea cakes, these intensely chocolatey, melt-in-your-mouth treats will become your new holiday baking obsession. Featuring a rich chocolate cookie base studded with mini chocolate chips and generously dusted with powdered sugar, they’re pure chocolate heaven in every bite.

The BEST Chocolate Christmas Cookies EVER – and Easy Too!

Growing up, my grandmother’s classic snowball cookies were a holiday staple. One Christmas, while craving something extra special, I experimented by adding cocoa powder and chocolate chips to her treasured recipe. The result? Pure magic! These double chocolate beauties quickly became the most requested treat at our family gatherings.

Key Features:

  • One-bowl recipe
  • No chilling required
  • Ready in under 30 minutes
  • Completely nut-free
  • Perfect for gifting

Let’s get baking!

What are Snowball Cookies?

These beloved treats boast quite a history, known by various names across cultures. Whether you call them Russian Tea Cakes, Mexican Wedding Cookies, or Italian Wedding Cookies, they all share the same delightful characteristics – buttery, tender cookies rolled in powdered sugar.

Traditional Origins:

  • European wedding celebrations
  • Latin American holiday traditions
  • Modern American Christmas cookie exchanges

Ingredients You’ll Need:

  1. 1 cup (227g) unsalted butter, softened
  2. 1/2 cup (60g) powdered sugar (plus extra for coating)
  3. 2 teaspoons pure vanilla extract
  4. 2 cups (240g) all-purpose flour
  5. 1/2 cup (50g) Dutch-processed cocoa powder
  6. 1/4 teaspoon salt
  7. 1 cup mini chocolate chips

Pro Tips for Ingredients:

  • Use Dutch-processed cocoa powder (Guittard or Valrhona recommended)
  • Choose mini chocolate chips for better distribution
  • Ensure butter is room temperature but not melty
  • Measure flour using the spoon-and-level method

Step-by-Step Instructions:

  1. Prepare: • Preheat oven to 350°F (175°C) • Line baking sheets with parchment paper
  2. Mix Wet Ingredients: • Cream softened butter until light (2-3 minutes) • Add powdered sugar and beat until fluffy • Mix in vanilla extract
  3. Combine Dry Ingredients: • Whisk together flour, cocoa powder, and salt • Gradually add to wet mixture • Fold in mini chocolate chips
  4. Shape Cookies: • Roll dough into 1-inch balls • Place on prepared baking sheets • Space cookies 2 inches apart
  5. Bake and Finish: • Bake for 12-14 minutes • Cool for 5 minutes • Roll warm cookies in powdered sugar • Once cooled, roll again for extra coating

Storage and Freezing Options:

  1. Room Temperature: • Store in airtight container • Keeps fresh for 5-7 days
  2. Freezer Storage: • Freeze uncoated cookies up to 3 months • Store in freezer-safe container • Layer with parchment paper • Thaw and coat in sugar before serving

Frequently Asked Questions About Chocolate Snowball Cookies

Q: Why did my cookies spread too much? A: This usually happens when the butter is too soft. The butter should be room temperature but still slightly firm to the touch. If your dough feels soft, chill it for 15-20 minutes before baking.

Q: Can I make these cookies without nuts? A: Yes! This recipe is already nut-free. The cocoa powder and chocolate chips provide the perfect texture without needing nuts.

Q: How do I know when the cookies are done? A: Unlike regular cookies, these won’t brown due to the cocoa powder. They’re done when they feel set around the edges but still slightly soft in the center, about 12-14 minutes.

Q: Why do we roll them twice in powdered sugar? A: The first rolling while warm allows the sugar to slightly melt and stick to the cookies. The second coating, once cooled, creates that perfect snowy appearance.

Beyond Double Chocolate: Delicious Variations

Try these exciting twists on the basic recipe:

  1. Mint Chocolate: • Add 1/4 teaspoon peppermint extract • Use mint chocolate chips • Perfect for Christmas!
  2. Triple Chocolate: • Drizzle with melted white chocolate • Add after final sugar coating • Let set completely before storing
  3. Mocha Snowballs: • Add 1 tablespoon instant espresso powder • Use dark chocolate chips • Perfect for coffee lovers!

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Total Time: 30 minutes

Yield: 24 cookies

  • Calories: 185
  • Fat: 11g
  • Carbohydrates: 21g
  • Protein: 2g
  • Fiber: 1g
  • Sugar: 12g

Recipe Notes:

  • Store in an airtight container at room temperature for up to 1 week
  • Freeze uncoated cookies for up to 3 months
  • Best served at room temperature