Chocolate Chip Snowball Cookies
User Reviews
5
Chocolate Chip Snowball Cookies
Description
This cookie recipe begins by finely grinding sliced almonds and whisking together flour and salt. Butter and powdered sugar are creamed to a slightly creamy texture, then vanilla is added. The dry ingredients are mixed in gently to avoid overworking, and chopped almonds and mini chocolate chips are folded into the dough for texture and flavor throughout.
Dough is portioned into tablespoon-sized balls and spaced evenly on an ungreased cookie sheet. Baking at 375°F for 10 to 12 minutes produces cookies with lightly golden bottoms and a soft, tender crumb. After cooling just enough to handle, the baked cookies are rolled in powdered sugar, coating them thoroughly, which adds sweetness and a snowball-like appearance.
Softening the butter partially helps control spread during baking, preventing thin cookies. Avoid dark non-stick pans which can brown the bottoms excessively. This recipe yields cookies with a balance of buttery richness, nutty crunch, and sweet chocolate bursts.
Ingredients
- 3/4 cup almonds sliced
- 2 cups (282g) all-purpose flour (scoop and level to measure)
- 1/4 salt 1/8 tsp
- 1 cup (226) unsalted butter halfway softened
- 1 1/2 cups (192g) powdered sugar divided
- 1 1/2 tsp vanilla extract
- 1 cup (160g) mini chocolate chips
Instructions
- Preheat oven to 375 degrees. Grind almonds in a food processor to tiny bits, set aside. In a mixing bowl whisk together flour and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and 1/2 cup (64g) powdered sugar until combined (not pale and fluffy, just blended and slightly creamy).
- Mix in vanilla, then with mixer set on low speed slowly add in flour and salt mixture and mix just until combined.
- Add in chocolate chips and almonds and mix to evenly distribute (fold batter with a spatula if needed to gather nuts from bottom.
- Scoop dough out 1 Tbsp at a time and roll into a ball. Transfer dough balls to an ungreased cookie sheet** (fitting about 16 per sheet and spacing evenly apart).
- Bake in preheated oven 10 - 12 minutes until bottoms are lightly golden brown. Let cool for just a few minutes (until they are cool enough to handle) then pour remaining 1 cup (128g) powdered sugar into a small mixing bowl.
- Dip and roll cookies in powdered sugar to get a light coating then transfer to a wire rack to cool completely. Repeat process with remaining cookie dough.
- Once cookies are cool roll again in powdered sugar, this time giving them a thicker coating. Store cookies in an airtight container.
Notes
- Soften butter halfway so cookies hold shape without spreading too much while baking.
- Avoid using dark non-stick cookie sheets as they tend to brown cookie bottoms more than desired.
- This recipe is adapted from Crazy for Crust and Nestle sources.
User Reviews
Overall Rating
5
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