These melt in your mouth Chocolate Chip Snowball Cookies are a fun twist on a Christmas time classic! These allergy-friendly, nut-free cookies are studded with mini chocolate chips and are so easy to make too!
1cupicing sugaraka confectioners sugar or powdered sugar
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2cupmini chocolate chips
additional icing sugar for powdering
Instructions
Preheat oven to 350F and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, mix together the butter and vegetable shortening until light and fluffy.
Add the egg, egg yolks, vanilla extract, and liquor and blend until incorporated.
In a large bowl, whisk together the flour, icing sugar, baking powder and baking soda. With the stand mixer running on low, slowly add the flour mixture until fully incorporated. Add the mini chocolate chips and mix in.
Using a 1 1/2 tablespoon cookie scoop, scoop out batter and roll them into a ball. Arrange the cookie balls onto a baking sheet leaving enough space for them to expand as they bake. Press down very lightly to flatten them out just a little.
Bake until they begin to brown underneath and get a very light golden colour, about 25-28 minutes.
Allow the cookies to cool on the rack for 5-10 minutes. Gently place cookies in a dish sprinkled with icing sugar and sift with more icing sugar until they are well covered.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
Keyword chocolate chips, christmas cookies, mini chocolate chips
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