If you’re looking to add a delightful twist to your holiday dessert table, try out the Dolly’s Chocolate Snowballs recipe. A fusion of chocolate chip cookies and classic snowballs, these cookies offer a sweet, crunchy texture that melts in your mouth. Originating from my mother’s cherished family recipe, these cookies are a timeless holiday favorite, bringing joy and sweetness to every occasion.
Why You’ll Love This Recipe
- Unique Combination: A blend of chocolate chip cookies and traditional snowballs.
- Festive Flavor: Sweet and crunchy with a snowy powdered sugar coating.
- Family Tradition: A recipe passed down through generations, perfect for creating holiday memories.
- Surprisingly Easy: Quick and simple to make with everyday kitchen staples.
Ingredients You’ll Need
- 2 cups all-purpose flour
- ½ teaspoon salt
- ¾ cup butter (room temperature)
- ½ cup cane sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1½ cups semi-sweet chocolate chips
- 1½ cups confectioners’ sugar (for rolling)
How to Make Dolly’s Chocolate Snowballs
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Sift together the flour and salt in a bowl.
Step 2: Blend Butter and Sugar
In a large mixing bowl, cream together the butter, cane sugar, and vanilla extract until light and fluffy.
Step 3: Add the Egg
Beat in the egg until the mixture is well combined.
Step 4: Mix the Dough
Gradually stir in the flour mixture and fold in the chocolate chips.
Step 5: Shape and Place
Form the dough into small balls (about 1 inch in diameter) and place them on a parchment-lined cookie sheet.
Step 6: Bake and Cool
Bake the cookies for 15-20 minutes, or until the bottoms are lightly golden. Let them cool slightly on a wire rack.
Step 7: Coat with Sugar
Roll the warm cookies in confectioners’ sugar until fully coated. Let the sugar set for a snowy finish.
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezer Option: Freeze baked cookies in a sealed bag for up to 3 months. Thaw at room temperature or warm in the oven to enjoy.
Variations and Substitutions
- Dark Chocolate Chips: Swap semi-sweet for dark chocolate chips for a richer flavor.
- Add Nuts: Stir in chopped pecans or almonds for extra crunch.
- Citrus Twist: Add orange zest to the dough for a festive citrus flavor.
- Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.
Serving Suggestions
- Pair with a cup of hot cocoa for a cozy winter treat.
- Serve with vanilla ice cream for a dessert everyone will love.
- Enjoy with coffee or tea for a delightful afternoon snack.
- Top with a dollop of whipped cream for extra indulgence.
Frequently Asked Questions
Q: Can I freeze the cookie dough?
Yes! You can freeze the dough in individual balls and bake them fresh when needed.
Q: Can I use milk chocolate chips instead?
Absolutely! Feel free to use your favorite type of chocolate chips.
Q: How long will these cookies stay fresh?
Stored properly, they’ll stay fresh for up to 1 week at room temperature.
Q: Can I skip the powdered sugar coating?
While the powdered sugar adds a festive touch, you can skip it if desired.
Expect a batch of tender, buttery cookies with bursts of rich chocolate in every bite. The powdered sugar coating gives them a festive, snowy appearance, making them a perfect addition to your holiday celebrations. Each bite is a delicious reminder of the warmth and joy of the season.
Dolly's Chocolate Snowballs
Ingredients
All-Purpose Flour
- 2 cups all-purpose flour
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup butter room temperature
- 1/2 cup cane sugar
- 2 tsp vanilla extract
- 1 egg
Additions
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups confectioners' sugar
Instructions
- Preheat the oven to 350°F. Sift the flour and salt in a bowl.
- In a large bowl, mix butter, cane sugar, and vanilla.
- Beat in the egg until well combined.
- Stir in the flour mixture and chocolate chips.
- Form dough into small balls and place on a cookie sheet.
- Bake for 15-20 minutes, then let them cool slightly.
- Roll the cookies in confectioners' sugar for a snowy effect.