Skip to main content

Double Chocolate Snowballs


 

We're looking at our second possible snowstorm of the week, so what better recipe to share today than Double Chocolate Snowballs?  I'll take these cookies over the real variety of snowballs any day.     

 

I was out of unsalted butter, so I used regular.   I am a big fan of the Penzey's Dutch Process cocoa, so that's what I used.   I went for the second coating of powdered sugar as well.   These were deliciously messy, great with a nice cold glass of milk or some cocoa.      Thank you so much Dorothy at Crazy for Crust for this recipe!


Double Chocolate Snowball Cookies

Double Chocolate Snowball Cookies
Author: Jolene's Recipe Journal

Ingredients

  • 1 cup butter -- softened
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 2 1/4 cups flour
  • 1/2 teaspoon salt
  • 3/4 cup mini chocolate chips
  • Additional powdered sugar -- for rolling (about 1 - 1 1/2 cups)

Instructions

  1. Heat oven to 375°. Prepare cookie sheets by lining with parchment paper.
  2. Mix together butter, 1/2 cup powdered sugar, cocoa, and vanilla until fluffy. Combine flour and salt, and mix until a dough forms. Stir in chips. Use a 1 tablespoon scoop to form balls, chilling dough if necessary. Place on prepared sheets.
  3. Bake 7 to 10 minutes, tops will lose their gloss and bottoms will brown slightly. Cool for 5 to 10 minutes.
  4. Roll balls in powdered sugar until well coated. Return to rack to cool completely. Roll a second time if desired.

Notes

Source:  "http://www.crazyforcrust.com/2015/11/double-chocolate-snowball-cookies/"

Recommended Products

Anolon Advanced Baking Sheet
Wilton Cookie Scoop

Other recipes you may enjoy:

Big Soft Ginger Cookies

Snow Day Cookies





 Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 7

Chocolate Covered Cherry Cookies from Cooking With Carlee
Classic American Sugar Cookies from A Day in the Life on the Farm
Double Chocolate Snowball Cookies from Jolene's Recipe Journal
Gluten-Free Maple Chestnut Cookies from Caroline's Cooking
Maple Sugar Cookies from A Palatable Pastime
Nutty Triple Chocolate Cookies from Family Around the Table
Tangerine and Dark Chocolate Macaron from A Kitchen Hoor's Adventures
Labels:

Comments

Shannon Dobos said…
It's snowy and very very very cold here today. These are very appropriate! They look great Jolene!
December 7, 2016 at 3:38 PM
Jolene said…
We didn't get as much today as we did the other day :) I'll definitely be hunting down more 'snowball' type cookies to try.
December 7, 2016 at 4:43 PM
A Day in the Life on the Farm said…
You had me at double chocolate. We are getting a little bit of snow today. This is the first for us this season.
December 8, 2016 at 10:03 AM
Jolene said…
Ours is disappearing, much like these cookies disappeared LOL
December 8, 2016 at 3:19 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more