Double Chocolate Snowballs
I have been making these for years. They are soft, but not too soft; sweet, but not too sweet. A perfect combination. If you are looking to really dress up a cookie platter, these little gems are for you!
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 tsp EACH baking powder and salt
1 cup unsalted butter, at room temperature
1/2 cup icing sugar
1 tsp vanilla
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans
1 cup icing sugar, for dusting
1. Preheat oven to 350ºF. Line baking sheets with parchment. In a small bowl, stir flour with cocoa, baking powder and salt.
2. In a large bowl, beat butter with 1/2 cup icing sugar until creamy, about 2 minutes. Beat in egg and vanilla until mixed. Gradually beat in flour mixture until evenly mixed. Stir in chocolate chips and pecans.
3. Take teaspoonful and roll into ball. Place on baking sheet. Continue with remaining dough, placing 2 inches apart. Bake in preheated oven, turning halfway through baking, until cookies are set, about 10 to 14 minutes.
4. Remove cookies to a cooling rack. When cool, refrigerate cookies up to 1 week or freeze for 1 month. Just before serving, roll cookies in icing sugar to evenly coat. Makes 40 to 48 cookies.
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