More Great Recipes: Cookies

Chocolate Snowballs

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Member since 2010
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Serves 30 | Prep Time 15 | Cook Time 15

Why I Love This Recipe

These are amazing, a definite Christmas hit!

The preparation time listed is just for mixing, not counting the refrigeration time.

I made the following changes:

- original recipe said to chill for 2 hours but I started the first batch cooking after an hour and they were fine.

- it said it would make 60 cookies but I only made about 25-30, they looked much too small when I did 1" ones.

- I used margarine (Clover Light, to be precise), still delicious.

- chocolate in the UK isn't really marketed as bittersweet or unsweetened from what I've seen, so I used about 5 ounces Bournville and 3 ounces of some 70% generic dark chocolate. I also used Bournville cocoa powder, no idea if it's Dutch process or anything!

Ingredients You'll Need

4 ounces unsweetened chocolate, melted and cooled
4 ounces bittersweet chocolate, melted and cooled
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1-1/3 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon hazelnut or vanilla extract
1/3 cup milk
1 cup granulated sugar (for rolling)
1 cup confectioners' sugar (for rolling)


1) In a medium size bowl whisk together flour, cocoa, baking powder, and salt until well blended.

2) In a large bowl, beat butter and brown sugar with an electric mixer on medium high speed until light and fluffy, 3 to 4 minutes.

3) Add eggs and hazelnut extract; beat until well combined. Add melted chocolate and beat until blended.

4) With mixer on low speed, alternate adding flour mixture and milk until just combined.

5) Divide the dough into quarters, wrapping each with plastic wrap, and chill in refrigerator until firm, about 2 hours.

6) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone liners. Place each sugar in a separate shallow dish.

7) Remove portions of cookie dough from refrigerator one quarter at a time. Divide dough into 16 1-inch balls. Roll each ball in granulated sugar and then in confectioners' sugar to coat completely. Place cookies 2 inches apart on prepared baking sheets.

8) Bake, one cookie sheet at a time, until cookies flatten and tops form cracks, about 12 to 15 minutes. Remove from oven and place baking sheets on wire racks to cool. Store in an airtight container, between layers of parchment or wax paper for up to 1 week.

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