Description
Delight in these classic Chocolate Chip Snowball Cookies, featuring a buttery soft dough studded with mini chocolate chips and finished with a generous coating of powdered sugar for a festive, snowy appearance. Perfectly tender with a subtle vanilla aroma, these cookies are baked to a light golden bottom and double-coated in sweetness for a melt-in-your-mouth experience.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips
For Rolling
- Additional powdered sugar, for rolling the cookies
Instructions
- Cream Butter and Sugar: In a large bowl, cream together 1 cup of unsalted butter and 1/2 cup of powdered sugar until light and fluffy. Add 1 teaspoon of vanilla extract and mix until fully combined, creating a smooth and aromatic base for the dough.
- Mix Dry Ingredients: Gradually add in 2 1/4 cups of all-purpose flour and 1/4 teaspoon salt to the creamed mixture. Stir carefully and mix just until the dough comes together, ensuring not to overwork it to keep the cookies tender.
- Add Chocolate Chips: Stir in 3/4 cup of mini chocolate chips evenly throughout the dough, distributing the chocolate for each bite.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll each into 1-inch balls. Place them about 1 inch apart on a parchment-lined baking sheet to allow even baking.
- Bake: Preheat your oven to 375°F (190°C). Bake the cookies for 9 to 11 minutes or until the bottoms are lightly golden. The tops will remain pale, indicating the soft texture inside.
- Cool and Coat: Let the cookies cool on the baking sheet for 5 minutes. While still warm, roll each cookie in powdered sugar to coat thoroughly. Once fully cooled, roll them again for a second snowy powdered sugar coating for a beautiful and sweet finish.
Notes
- Ensure butter is softened to room temperature for easier creaming and better dough texture.
- Do not overmix flour to keep cookies tender and crumbly.
- Baking time may vary depending on your oven, so watch for lightly golden bottoms.
- Mini chocolate chips are preferred as they distribute more evenly in the small cookies.
- Double rolling in powdered sugar creates the classic ‘snowball’ appearance and adds sweetness.
- Store cookies in an airtight container at room temperature for up to one week.
