Chocolate Snowball Cookies

Chocolate Snowball Cookies

Okay, I know most of y’all are all amped up about turkey right now, and cookies aren’t a priority. But I’m sure by the weekend your priorities will shift. So I’m sharing these now, before I dash of to New York City for the weekend (!!!) to take in the Thanksgiving day parade, followed by Black Friday.

I realize that I have demonstrated difficulty handling store lineups, and big crowds make me want to rock in the fetal position with crazy eyes, humming loudly to myself. But Black Friday in NYC still seems like a good idea to me…

Chocolate Snowball Cookies

These cookies totally rocked my socks. They are fudgy and chewy and not tooth-achingly sweet. And they are almost too pretty to eat with the crackled snowy tops. Almost is the operative word here, you will eat them.

A few tips for perfect chocolate snowballs:

1. 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.

2. 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.

Chocolate Snowball Cookies Chocolate Snowball Cookies

3. 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.

Chocolate Snowball Cookies

If I survive the shopping madness, I promise more cookies next week! Happy Thanksgiving, to all my American friends and readers!

Chocolate Snowball Cookies

Recipe developed for Rogers Foods

  • 6 ounces (180 grams) semisweet chocolate or 1 cup semisweet chocolate chips
  • 3/4 cup Rogers All Purpose Flour
  • 1/3 cup cocoa
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 2/3 cup confectioners’ sugar (also known as icing sugar/powdered sugar)

Melt chocolate in a heatproof bowl set over simmering water. Set aside and cool to room temperature.

In a medium bowl, whisk together flour, cocoa, baking powder and salt. Set aside.

With an electric mixer on medium-high speeed, beat butter and brown sugar until light and fluffy. Beat in eggs, then chocolate. Reduce mixer speed to low and beat in flour mixture. Transfer bowl to freezer to chill for 30-60 minutes, until dough is firm enough to handle. To make ahead: dough may be stored up to 3 days in the refrigerator before baking.

Preheat oven to 350 degrees F. Place confectioners’ sugar in a shallow dish. Roll tablespoonfuls of dough between your palms to form balls, then roll very generously in the confectioners’ sugar (you want a thick coating). Place cookies on greased or parchment-lined baking sheets about 2 inches apart. Bake about 10 minutes, until tops are cracked and centre is almost set. Cool 3 minutes on baking sheet before transferring to wire racks to cool completely.

YIELD: about 3 dozen cookies.

  • http://twitter.com/lynneux Lynne Polischuik

    Question! :) Your Mint Chocolate Cookies that you posted around this same time last year were incredibly awesomesauce and I have had requests for them again this Christmas–do you think this ‘snowball’ effect with the confectioner’s sugar could be used on that recipe as well? I love the visual interest it gives the cookies–but we’re all dreaming of chocolate mint-y cookies already :) What do you think?

    • E L L E N

      Try adding a teaspoon of peppermint essence to this recipe and I think you’ll enjoy the minty chocolate snow crackles :3

      • Anonymous

        That is exactly what I would recommend doing!

  • http://twitter.com/lynneux Lynne Polischuik

    Question! :) Your Mint Chocolate Cookies that you posted around this same time last year were incredibly awesomesauce and I have had requests for them again this Christmas–do you think this ‘snowball’ effect with the confectioner’s sugar could be used on that recipe as well? I love the visual interest it gives the cookies–but we’re all dreaming of chocolate mint-y cookies already :) What do you think?

  • http://www.sarti.co.rs Maria Sarti Leto

    This is just not good. Not good at all to read on an empty stomack!  Thank you for the recipe and today’s cravings! :)

    • Anonymous

      You’re most welcome!

  • http://unhipsquirrel.blogspot.com/ Unhip Squirrel

    Oh wow… Christmas is really almost here!! I hope you’re having fun in NYC. Spend too much money, then spend more. :)

    • Anonymous

      You give brilliant advice! Love it.

  • http://www.erinnish.com erinnish

    Wow!  Thank you for posting this! 
    I actually tried making these 2 weeks ago and I just found out from your posting why mine didn’t turn out well!!  I didn’t chill them long enough and didn’t coat them with enough icing sugar….
    Thanks again!

    • Anonymous

      You’re welcome!!

  • Alicia

    Would you recommend freezing these cookies?

    • Anonymous

      Absolutely! I did.  They freeze well, but you will lose some icing sugar – they won’t look as perfect.

  • Poesy

    So pretty — I would love to try making these! Does it matter whether you use unsweetened cocoa powder or Dutch processed? Thanks! 

    • Anonymous

      It won’t make a difference chemically in this particular recipe (it’ll turn out either way), but I prefer the unsweetened cocoa for the deep, rich chocolatey flavour. 

  • Georgia, Durham, UK

    I made these for my housemates’ showing of “It’s a Wonderful Life” and they were praised several times! Also, the recipe is really clear and translates really well into UK ingredients, so thanks a lot!

    • Anonymous

      Great!! So glad you enjoyed :-)

  • http://spinachandspice.com/ sarah@spinachandspice

    Found these through Biz and they look fantastic! Adding to my Holiday list :) I was in NYC for black friday shopping, too! Fifth avenue anybody? ;)

    • Anonymous

      Hope you like them!! Fifth Ave – amen!

  • Zebralover

    I love making these i make them every year and my kids eat almost all of them (:

  • Kathaleena

    I found this pinned on “PInterest” and made them for Christmas – they were fantastic!

    • Anonymous

      Glad you liked!

  • doggerham

    Mine came out flat. They had been chilled overnight and I had plenty of powdered sugar on them. My only change was to use Nestle’s “Winter” morsels, which are a mix of dark chocolate and mint morsels. Maybe that added to much oil? Or what about the fact that it’s warm and humid here today?

    • foodess

      I haven’t used the Winter Morsels, but I don’t think they’d be the culprit. The butter melting before the starch sets is what causes flat cookies – my guess is either, yes, your place was too warm (where do you live, I wanna move there!!!) or your cookie sheets weren’t cool, or your oven wasn’t up to temperature before you put the cookies in….

  • xinyi

    what’s the recommended hours to chill the cookies? :D

  • Beth Tyson

    @foodessYep, mine came out flat too. I live in Australia and it is summer. And my baking pans were warm from cookie baking rotation. So devastated. They look so pretty straight out of the oven.

  • foodess

    @Beth Tyson  I’m sorry to hear that, Beth! In the future, run your baking pans under cold water until totally cool before you use them between batches, or yes, you’ll likely get flat cookies :(

  • shif602

    How liquidy is this batter supposed to be? Mine is very dense and I’m wondering if I did something wrong!

  • certified breathe

    You’ve got it in one. Couldn’t have put it better.