Double Chocolate Snowball Cookies
These Double Chocolate Snowball Cookies are a rich and indulgent twist on the beloved Russian Teacakes, made even better with a double dose of chocolate.
Perfect for chocolate lovers, they are buttery, nut-free, and melt in your mouth with every bite. Whether for the holidays or a simple sweet craving, these cookies bring a comforting, decadent flavor to any occasion.
Soft, buttery, and rolled in powdered sugar, these snowballs offer a rich cocoa base with chocolate chips folded in for an extra burst of sweetness. A great choice for those who love traditional flavors with a chocolate upgrade!
Key Ingredients for Double Chocolate Snowball Cookies
Unsalted butter – Adds richness and ensures the cookies have that signature melt-in-your-mouth texture.
Powdered sugar – Sweetens the dough and gives the snowballs their iconic snowy coating.
Unsweetened cocoa powder – The foundation of the deep chocolate flavor, giving the cookies their rich, chocolatey base.
Mini chocolate chips – Provides bursts of extra sweetness and chocolate in every bite.
All-purpose flour – Gives structure to the cookies, while keeping them tender.
Vanilla extract – Enhances the overall flavor, adding warmth and depth.
How to Make These Chocolatey Snowballs
Start by preheating your oven to 350°F (175°C) and preparing two baking sheets with parchment paper. Cream together the butter, powdered sugar, vanilla, and cocoa powder until light and fluffy. Gradually incorporate the flour and salt into the mixture, then fold in the mini chocolate chips.
Once the dough is ready, scoop out tablespoon-sized portions and shape them into small, round balls. Place them on the baking sheets and bake for 7 to 10 minutes until the tops lose their shine. After a brief cooling period, roll each cookie in powdered sugar, making sure they are well-coated. For an even thicker layer of sweetness, give them a second dusting once fully cooled.
Expert Tips for Perfect Double Chocolate Snowball Cookies
For an ultra-soft dough, don’t skip chilling it if it feels too sticky to handle. This will help the cookies maintain their shape during baking. If you want to add a different texture, you can substitute the mini chocolate chips with chopped nuts, though this will take away the nut-free aspect of the recipe.
To achieve the iconic snowball appearance, be generous with the powdered sugar rolling. Rolling the cookies twice ensures a thick, even coating, making them look festive and delivering a sweet contrast to the rich chocolate flavor.
Storing These Delicious Treats
Store these Double Chocolate Snowball Cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week. For longer storage, freeze the uncoated cookies for up to 2 months. When ready to serve, let them thaw and roll them in powdered sugar just before serving.
Indulge in these chocolate-packed snowball cookies any time of the year for a sweet, satisfying treat!
Double Chocolate Snowball Cookies Recipe
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.