Ever Been In A Chocolate Snowball Fight? Give This Recipe A Try!
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This cookie defiantly does not fall apart as I was worried about. It stays together, and is almost like a truffle of sorts. At least it looks like one, anyway. Well, this cookie is certainly a keeper in my book. I now make these for every special occasion (and let’s be honest, whenever I feel like having one, too!). They are easy to make and hold up well. I store them in an airtight container and they last for days! Or freeze them and have cookies on hand for future use. Whatever you choose to do with these, I am certain you will love it!
Check out what our friends over at Crazy For Crust had to say about these:
“This one? IS CHOCOLATE all the way. Double chocolate: cocoa powder in the batter and chocolate chips.”
I mean, can it really get any better than this? No, I don’t think so either.
Ingredients
1 cup Land O’ Lakes unsalted butter, softened
1/2 cup Domino powdered sugar
1/4 cup Hershey’s unsweetened cocoa powder (I used Special Dark, use your favorite)
1 teaspoon vanilla
2 1/4 cups Gold Medal flour
1/2 teaspoon salt
3/4 cup Hershey’s mini chocolate chips
Additional powdered sugar, for rolling (about 1 – 1 1/2 cups)
Instructions
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.)
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Quick Tip: Be sure not to overbake these so they do not crumble when you bite into them
Thanks again to Crazy For Crust for this amazing recipe.