Nov 24, 2011, Updated Jan 02, 2023
Chocolate Snowball Cookies: Why You’ll Love Them
These cookies totally rocked my socks.
They are fudgy and chewy and not tooth-achingly sweet. They are almost too pretty to eat with the crackled snowy tops. Almost is the operative word here, you will eat them.
What You Need
Here are a few of the ingredients worth mentioning:
Melted good-quality dark chocolate: this can be done over a saucepan of simmering water or (my favorite way), in the microwave. Cocoa powder: for a double-dose of dark chocolate flavor. Powdered sugar: for rolling before baking. As the cookies bake and expand, the sugar topping crackles for the special effect. Brown sugar: this adds a deeper flavor. Only a little is used in the cookie dough itself as the icing sugar finish takes care of the sweetness.
A few tips for perfect chocolate snowballs
CHILL the dough. I know, patience and chocolate do not belong in the same sentence. But you have to control yourself here. Unless you want runny dough and flat cookies. Roll the cookies really well in confectioners’ sugar. When you think you’ve got enough on there, roll ’em one more time. You’ll get that gorgeous white-on-black contrast in the finished cookie. Take them out of the oven when they are still slightly underdone to make sure you get that chewy-fudgy characteristic that makes these babies blissful.
Looking for easy holiday goodies? Check out my collection of 15+ Delicious No-Bake Christmas Treats.
