Double Chocolate Snowball Cookies (Russian Tea Cakes/Wedding Cookies)

Double Chocolate Snowball Cookies (Russian Tea Cakes/Wedding Cookies)

– Today I’m marrying two
of my favorite things, snowball cookies and chocolate. That’s right, I’m making
chocolate snowball cookies and you’re not going to want to miss it. (upbeat music) Hey everyone, it’s Dorothy
with crazyforcrust.com and welcome back to my kitchen. Today I’m taking my mom’s
snowball cookie recipe and marrying it with chocolate. That’s right, chocolate snowball cookies. These are chocolatey and
they have that powdered sugar and they’re so soft. I’m filling these with
mini chocolate chips and mint chips, but you could use nuts, you could stuff them. This is one of my favorite
Christmas cookies, and I know it’s going to to be yours too. No matter what you call these cookies, Russian Tea Cakes,
Snowballs, wedding cookies, they’re little bite-size
cookie balls of heaven. They’re crumbly and soft
and they are super rich, and I love that powdered
sugar on the outside. They’re also really,
really easy to flavor, so today I’m making chocolate. And you can choose whatever
you want to fill them with. Traditionally, these have
chopped pecans or walnuts, or almonds on the inside. But I like to mix that
up and sometimes use mini chocolate chips or other mix-ins. These are great if you know someone who you’d want to give to
somebody that has a nut allergy because it’s easy to take the nuts out and add something else in. Today we’re using mini
chips and mint chips but you can use any small
little mix-ins that you want. For more delicious
desserts and easy recipes make sure to subscribe to my channel, now let’s get in the kitchen. To start the cookies we’re going to add one cup of unsalted butter
that’s been softened to a large bowl. Now, note about mixing. I’m going to use a hand mixer today to show you that it actually
does work with the hand mixer. I love using the stand mixer with these because it takes a long time to have this dough come together. And so, using a stand mixer is
going to make it go way faster. But, I’m going to show you how to use it with the hand mixer too, I just don’t recommend doing it by hand because it would take forever. To the butter, you’re going to add a half a cup of powdered
sugar and a quarter of a cup of unsweetened cocoa powder. Now you can use your favorite
kind of cocoa powder in this. There’s no leavening in these
cookies, so it doesn’t matter, you could use a special dark cocoa powder, use Dutch process, regular unsweetened, whatever that you like. I’ve used both special dark, the Hershey’s Special Dark and regular. So mix and match with your favorite. Now you’re going to mix that together, it’s going to be really crumbly as you’re mixing it together. Mix in a teaspoon of vanilla, half a teaspoon of salt,
and two cups of flour. Now it’s going to seem like
this dough never comes together, but just keep mixing. Make sure you’re using a really large bowl if you’re using a hand mixer, otherwise it’s going to get everywhere. But go ahead and keep mixing. If you can, go up to
like, say two or three on your hand mixer, but just keep mixing, and keep mixing, and keep mixing, and it will come together
in a cohesive cookie dough. Again, it will go faster
using a stand mixer but you can use a hand mixer. Now you can use whatever
kind of mix-in that you want. You want three quarters
of a cup of mix-in. So you can use three quarters
of a cup of chopped nuts, I recommend toasted pecans or walnuts. Or you can use mini chocolate chips. Those are my two favorite things to use. But today, I’m also using
mint chocolate chips, so the Andes mint baking pieces
you get during the holidays. You could use peppermint
pieces, whatever you like. I like to use small pieces like mini M&M’s or mini chocolate chips ‘cause
these cookies are small, so you don’t want something to be to big. So just add three quarters of a cup of whatever you’re mix-in is. Here I’m doing mini chocolate chips and mint chocolate chips. And then I’m going to scoop out one tablespoon size balls of dough. Now you can make these bigger
or even smaller if you want. But I find that one tablespoon is perfect, ‘cause they’re really rich cookies. So it’s about one to two
bites that’s perfect. Scoop them onto your cookie sheet, they are not going to spread. So you can nest them
somewhat close together, and then bake them for
around eight to 11 minutes until they just lost their glossy sheen. Now, the reason they’re
called Snowball Cookies is because these is because
they look like little snowballs because we’re going to
roll in powdered sugar. So let them cool a little bit
so that you can handle them and then place about a cup
or so of powdered sugar in a small bowl and roll each cookie in the powdered sugar. And you have Chocolate Snowballs. These are so good. They’re really chocolatey
and they’re soft, and that powdered sugar is like a nice little sweet touch on the outside. I do sometimes, I’ll roll these twice if I want them extra powdered sugary. You can freeze them for the holidays, that’s why they’re a
great make ahead cookie. I do freeze them all the time. Sometimes when you freeze them you might have to just re-roll
them in powdered sugar, it’s really easy. These are so good, I’ve even stuffed these with peanut butter cups, but that’s a whole ‘nother video. I am going to go enjoy a couple cookies and then pop them in the freezer while you’ll keep watching
for more cookie recipes.

There are so many things to love about these chocolate snowball treats – these classic Christmas chocolate cookies are perfect for the holidays (or any time of year). You can freeze them, take them to parties, gift them. Or eat them all, I won’t judge. Just make a batch – you won’t regret it!

PRINTABLE RECIPE: https://www.crazyforcrust.com/double-chocolate-snowball-cookies/

RECIPE:
INGREDIENTS
1 cup unsalted butter softened
½ cup powdered sugar
¼ cup unsweetened cocoa powder I used Special Dark, use your favorite
1 teaspoon vanilla
2 cups all-purpose flour measured correctly (spoon and level, do not pack)
½ teaspoon salt
¾ cup mini chocolate chips or chopped nuts
Additional powdered sugar for rolling (about 1 – 1 ½ cups)
INSTRUCTIONS
Preaheat oven to 350°. Line two cookie sheets with parchment paper.
Mix butter, ½ 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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CRAZY FOR CRUST – I’m Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I’m a home baker – if I can do it so can you! Subscribe to get my recipes: they’re sometimes savory, often sweet and always served with a slice of my life.

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