It’s the first day of break, but I’ve been jammed pack with things to do – working on Advent of Code, ordering presents, wrapping presents, soccer games, going food shopping for a party, etc. I still have to put the Christmas lights outside! I like staying busy, and it’s a nice change that it’s not with school stuff, but more family/holiday/for me type things.
These are a twist of a classic snowball cookie – double chocolate. If you don’t know by know, I’m a chocola-holic. They are called “snowball” because of their powdered sugar coating. Slightly crumbly, this is a perfect tea cookie for any wintry occasion.
And because I sprained my knee this week and had to take the bus, I had to improvise and take pictures at school ~ funny how no one thought it was really weird, even though I felt awkward at first. I took these into Psych later that day and poof they were gone.
Double Chocolate Snowball Cookies
A twist on a classic snowball tea cookie!
- 1 cup unsalted 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 dark chocolate chips
- Additional powdered sugar, for rolling (about 1 - 1 1/2 cups)
- Line baking sheet with parchment paper or silicon mat. Preheat oven to 375 degrees Fahrenheit.
- Cream the butter and sugar together until well blended. Add in cocoa powder and vanilla. Scrape bowl. Gradually add flour and salt until well combined. Scrape the bowl when necessary. Gently fold dark chocolate chips. If dough too soft to handle, chill in refrigerator.
- Scoop into one inch balls. Place on baking sheet.
- Bake 7-10 minutes. Cookies should no longer be glossy on top. Let cool.
- Once cooled, roll cookies in powdered sugar.