Chocolate Chip Snowball Cookies
These are the cookies I make when I want something nostalgic but a little wild — crumbly, buttery snowball-like rounds studded with melty chocolate chips so they wobble and fall apart in the best possible way. They eat like a hug dipped in sugar: delicate but with pockets of goo. You should try them because they’re a little different from the classic nut-based snowball — chocolate chips make everything slightly more scandalous and way more kid-friendly.
My husband is a walking blacklist of cookies he claims he “doesn’t like” until he eats three and asks for the rest to be hidden. Our kiddo thinks these are magic because they look like little powdered planets, so they show up in lunchboxes and on the couch during cartoons. One winter I baked a batch and forgot them on the counter; when I came back there were exactly three left and a trail of crumbs leading to the bedroom. That’s when I knew they were officially a house staple.
Why You’ll Love This Chocolate Chip Snowball Cookies
– They’re flaky and tender but not fragile — you can pick them up and still get that crumbly texture.
– Chocolate chips add gooey, joyful pockets instead of the usual nut crunch; kids and snack hoarders approve.
– They look fancy with a dusting of powdered sugar but are mad easy to make (no rolling into tiny balls required unless you want to).
– Perfect for holidays, school treats, or when you need to bribe someone with something irresistibly buttery.
Kitchen Talk
I learned the hard way that snowball-type cookies are diva-like about butter temperature — too cold and they don’t meld, too soft and they spread into sad pancakes. I once swapped semisweet chips for a chopped chocolate bar because I was being lazy and it was a revelation: the bigger chunks melt into little lava pockets that taste expensive. Also, yes, powdered sugar on top makes everything Instagram-friendly, but I’ve also skipped it when I’m late and nobody judges — they still taste like victory.
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Shopping Tips
– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour and sifted powdered sugar for the dusting if you want that classic snowball look; check the flour date for freshness.
– Fats & Oils: Butter is the backbone here; use real butter for flavor — salted or unsalted depends on how you like to control the salt.
– Eggs: Fresh eggs give structure; if you’re out, an egg substitute can work but the texture changes slightly.
– Chocolate: Pick good-quality chips or chopped bars — bittersweet or semisweet both work and change the sweetness balance.
– Nuts & Seeds: Optional — if you add nuts, toast them first for depth, or skip entirely for a softer, nut-free cookie.
Prep Ahead Ideas
– Dough can be mixed the night before and chilled; it actually firms up the flavor and makes the cookies easier to shape.
– Portion dough into balls and freeze on a tray, then toss into a bag — bake straight from frozen when you need a warm cookie ASAP.
– Store dough in an airtight container in the fridge for a couple of days; bring to room temp briefly before baking if it’s very hard.
Time-Saving Tricks
– Use a cookie scoop so all the cookies are the same size and bake evenly — less guesswork, fewer burnt edges.
– Freeze scooped dough on a baking sheet so you can bake small batches on demand without thawing everything.
– If you’re short on hands, use a stand mixer; if you’re short on time, skip the refrigeration step for a quicker, still-decent cookie.
Common Mistakes
– Overworking the dough will make these tough instead of tender — mix until just combined.
– I once forgot to chill and they flattened into sad discs; rescue: pop them in the fridge for a bit before baking.
– Skimping on the powdered sugar dusting makes them look plain — but taste-wise, they’re still delicious.
What to Serve It With
– A tall glass of milk (obvious, but essential).
– Coffee or a creamy latte for dunking during slow mornings.
– Simple vanilla ice cream for an indulgent dessert sandwich.
– Sliced apples or pear for a lighter contrast to the buttery cookie.
Tips & Mistakes
– Use room-temp butter unless you want dense cookies; soft but not greasy is the sweet spot.
– Don’t pack the flour when measuring — fluff, spoon, and level for better texture.
– If cookies are browning too fast, they might be too thin — chill the dough or use a slightly lower rack.
Storage Tips
Keep leftovers in an airtight container at room temp for a few days; they’ll soften and taste almost like fresh. For longer storage, freeze baked cookies in a single layer, then stack with parchment — thaw at room temp or nuke for a few seconds for near-fresh warmth. Eating them cold? No shame — cold chocolate chips are a vibe and totally breakfast-acceptable.
Variations and Substitutions
– Swap some of the chips for chopped nuts for crunch, or use white chocolate for a sweeter, creamier cookie.
– Want a less sweet version? Use bittersweet chocolate and cut back on the sugar in the dough.
– Gluten-free flour blends can work in a pinch, but expect a slightly different crumb — often a little more crumbly.
– No butter? A good-quality shortening or part-butter/part-shortening blend helps texture but alters the flavor.
Frequently Asked Questions
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Chocolate Chip Snowball Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup powdered sugar for the dough
- 2 tsp pure vanilla extract
- 0.5 tsp fine salt
- 1 tbsp cornstarch for extra tender texture
- 2.25 cup all-purpose flour scoop and level
- 1 cup mini chocolate chips
- 1 cup powdered sugar, for coating for rolling, plus more if needed
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and 1/2 cup powdered sugar until light and creamy, about 2 minutes.
- Mix in vanilla and salt until combined.
- Add flour and cornstarch. Mix on low just until a soft dough forms.
- Fold in mini chocolate chips. Chill dough 10 minutes if sticky.
- Scoop dough into 1-tablespoon portions and roll into balls. Arrange 2 inches apart on sheets.
- Bake 11–13 minutes, until tops are set and bottoms are lightly golden.
- Cool 5 minutes. Roll warm cookies in powdered sugar. Cool fully, then roll again for a thicker coat.
Notes
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