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Chocolate Chip Snowballs

August 8, 2016

Chocolate Chip Snowballs
Northey Camacho for KCTS 9 Cooks

Traditional powdered sugar cookies with mini chocolate chips added? Genius! You can make these any size you want, from 1/2 tablespoon-sized to our favorite, a big 2-tablespoon-sized snowball. Just adjust baking time until cookies are lightly browned on the outside.

Yield: makes 3 to 4 dozen, depending on size

1 cup unsalted butter, softened
1/2 cup confectioner’s sugar, plus additional for rolling
1 teaspoon pure vanilla extract
21/4 cups unbleached all-purpose flour
1/2 teaspoon salt
3/4 to 1 cup mini chocolate chips

Preheat oven to 375 degrees. Line 2 cookie sheets with parchment paper.

With an electric mixer, or vigorously by hand, mix together the butter, 1/2 cup confectioners’ sugar and vanilla extract until fluffy. Add flour and salt and mix until the dough comes together. Add in the chocolate chips and incorporate evenly. Chill dough for at least 30 minutes before handling.

Scoop 2-tablespoon-sized balls of dough, or size of your choice, onto the prepared cookie sheet.

Bake cookies for about 20 minutes, (7 to 10 minutes for 1-tablespoon size) until bottoms are lightly browned.
Remove from oven and cool for 2 to 3 minutes, until you can pick them up comfortably. Fill a small bowl with confectioners’ sugar and roll each cookie in the bowl until coated. Place on a rack to cool completely. Roll them in the sugar twice to make them even more decadent, and, using a shaker, lightly dust cookies with more confectioners’ sugar right before serving for a professional touch.


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