Double Chocolate Snowball Cookies
I have lots of snowball cookies on this blog, in a wide variety of flavors, but these Double Chocolate Snowballs are my favorite…so far!
I’m curious. How would you prefer to be contacted by someone? Phone? Email? Text? Facebook message? I’m a total text person all the way. In fact, 99% of people that know me know not even to call me because I probably won’t answer. (AKA, the introverts mantra.)
I was having this conversation with my mom and dad the other day, about how you get ahold of people. They were trying to get ahold of someone and their voicemails and emails weren’t getting response. They don’t text, so there aren’t a lot of other options. Mel mentioned sending a Facebook message to the person and it got me to thinking:
In 10 years, will anyone even talk on the phone anymore? Will email be a thing of the past? Even texting: where will that be?
We have a home phone but the only people that call it are our parents and solar companies. Seriously – the phone rings 5 times a day. Three times a week it’s a family member. The rest is me hanging up after saying, “Hello? Hello? … HELLO? … NO I DON’T WANT SOLAR.”
Even my voicemails – I now get at least one call a day that’s a telemarketer on my cell phone. It’s really the only time it rings, and when it does ring with something important, it’s usually when I’m driving, so I don’t answer. By the time I check the voicemail it’s a week later. Moral of the story: don’t ever leave me a voicemail if it’s important.
Also: to our family members…if you leave a message on our home answering machine it’ll probably be 3 days before I think to check it.
I guess, basically, the point of this post is that communicating with my daughter when she’s older is going to be really interesting. She never wants to talk on the phone – ever. For her, it’s texting and FaceTime. In a few years she’ll snapchat me from upstairs that she needs me to bring her a glass of water.
Which is also why I’m now on snapchat. Follow me: crazyforcrust!
Really…no segue into this Double Chocolate Snowball Cookie recipe. Except if you want to tell me how awesome they are, you can leave me a comment. I do read those!
I should call this blog Crazy for Snowball Cookies. (Along with Crazy for Peanut Butter, Crazy for Cake Rolls, and Crazy for Brownies.) I mean, I make a few new versions every year and y’all love every single one.
This one? IS CHOCOLATE all the way. Double chocolate: cocoa powder in the batter and chocolate chips. Also: no nuts. Y’all with nut allergies, rejoice! NO NUTS!
This classic cookie recipe is perfect for the holidays (or any time of year). You can freeze them, take them to parties, gift them. Or eat them all, I won’t judge.
Recipe note: I used Hershey’s Special Dark unsweetened cocoa powder in these cookies, along with mini chocolate chips. You can use your favorite unsweetened cocoa powder, but they may not turn out as dark. And I really suggest using the mini chips – these are bite sized cookies and the mini chips just fit better. Find them at most grocery stores!
Double Chocolate Snowball Cookies
Yield: About 4 dozen
These Double Chocolate Snowball Cookies are my most favorite Russian Teacake recipe yet! They're full of rich cocoa powder and chocolate chips - NUT FREE!
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder (I used Special Dark, use your favorite)
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
- Additional powdered sugar, for rolling (about 1 - 1 1/2 cups)
- Preaheat oven to 375°. Line two cookie sheets with parchment paper.
- Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
- Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
- Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. (Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
You can use either regular unsweetened cocoa powder (any brand) or Hershey's Special Dark Unsweetened Cocoa, which is what I used.