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!
Keyword chocolate, cookie
Prep Time 15minutes
Cook Time 10minutes
Total Time 25minutes
Author Dorothy Kern
1cup(226g) unsalted buttersoftened
½cup(57g) powdered sugar
¼cup(20g) unsweetened cocoa powderI used Special Dark, use your favorite
2cups(248g) all-purpose flourmeasured correctly (spoon and level, do not pack)
¾cupmini chocolate chipsor chopped nuts
Additional powdered sugarfor rolling (about 1 - 1 1/2 cups)
Preaheat oven to 350°. 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.)