- 39
Ingredients
- 3/4 cup sliced almonds
- 2 cups + 2 Tbsp (302g) all-purpose flour
- 1/4 + 1/8 tsp salt
- 1 cup unsalted butter (226g), halfway softened*
- 1 1/2 cups (192) powdered sugar, divided
- 1 1/2 tsp vanilla extract
- 1 cup (160g) mini chocolate chips
Preparation
Step 1
so instead of making the ones I’ve already tried I decided to try them with a different flavor by adding chocolate – because we all know you just can’t go wrong with chocolate! After one bite you’ll be dreaming about these Heavenly Chocolate Chip Snowball Cookies!
These cookies just melt in your mouth and their irresistible, sweet, buttery flavor makes them dangerously addicting! Plus there’s also a delicious addition of almonds – because chocolate and almonds just go together don’t they? With all this simple goodness you can never stop at just one cookie, trust me I’ve tried and tried. I mean how can you walk away from these things?
I always think these cookies are fun to make. I love rolling and re-rolling them in powdered sugar – for double the goodness (plus it helps hide the first sticky layer of melty sugar). Just don’t eat these cookies standing and wearing really dark jeans when you eat them because they are guaranteed to make a mess. You should have seen my jeans after I made these and took pictures. Just a typical day around here. Who needs aprons :)?
Yield:39 cookies
Directions
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. Also I don't recommend dark non-stick cookie sheets, they always brown cookies too much on bottom). 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.
*I recommend softening the butter about halfway just so the cookies don't spread very much while baking (also ungreased cookie sheets and not whipping the butter until it's pale helps with this). There should make an indentation in the butter when pressed with your thumb but shouldn't be as soft as room temperature butter.