Chocolate Snowball Cookies – Chocolate Ghraybeh
Last Updated on July 2, 2022 by Team HH
A couple weeks ago, I shared my snowball cookie recipe which is derived from my ghraybeh cookie dough. I knew I had to make a chocolate version as well so I switched a few things around to make these decadent, melt-in-your-mouth cookies in chocolate! Simple ingredients and less than an hour is all you really need. My husband and I agree these taste even better the next day as well! I hope you enjoy them as much as we do and don’t forget to tag me in your remakes @thebitewithjackie on Instagram and Facebook!
Ingredients:
1 cup unsalted butter, room temperature
1 cup powdered sugar, plus more for rolling
1 ½ cup all purpose flour
½ cup unsweetened cocoa powder
1 teaspoon vanilla
1 teaspoon salt
1 cup bittersweet or semi-sweet chocolate chips, chopped
Directions:
Preheat oven to 350F. In a medium bowl, cream together the butter and 1 cup of the powdered sugar with a whisk until pale and well combined. Add in the vanilla extract and cream together. Add in the flour, cocoa powder and salt and fold in with the butter and sugar using a spatula. Once halfway combined, add in the chopped chocolate chips and keep folding until all combined
Using a small cookie scooper, scoop the cookie dough onto a baking tray lined with parchment paper and leave it in a dome shape. This makes about 24 cookies. Bake for about 12-15 minutes.
Remove from oven and let cool 10-15 minutes. Place about ½ cup of powdered sugar in a bowl. Once cookies have cooled enough to handle, roll each one carefully in the powdered sugar and place on a serving plate. Enjoy!
Chocolate Snowball Cookies – Chocolate Ghraybeh
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup powdered sugar plus more for rolling
- 1 ½ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 cup bittersweet or semi-sweet chocolate chips chopped
Instructions
- Preheat oven to 350F. In a medium bowl, cream together the butter and 1 cup of the powdered sugar with a whisk until pale and well combined. Add in the vanilla extract and cream together. Add in the flour, cocoa powder and salt and fold in with the butter and sugar using a spatula. Once halfway combined, add in the chopped chocolate chips and keep folding until all combined
- Using a small cookie scooper, scoop the cookie dough onto a baking tray lined with parchment paper and leave it in a dome shape. This makes about 24 cookies. Bake for about 12-15 minutes.
- Remove from oven and let cool 10-15 minutes. Place about ½ cup of powdered sugar in a bowl. Once cookies have cooled enough to handle, roll each one carefully in the powdered sugar and place on a serving plate. Enjoy!
