Tender cocoa-rich protein snowball cookies rolled in powdered sugar for a melt-in-the-mouth holiday-style treat with mini chocolate chips.
1 cup (226 g) unsalted butter, softened
1/2 cup (57 g) powdered sugar
1/4 cup (20 g) unsweetened cocoa powder
1 tsp vanilla extract
2 cups (248 g) all-purpose flour
1/2 tsp fine salt
3/4 cup mini chocolate chips
Additional powdered sugar for rolling
1. Preheat oven to 350°F (175°C).
2. Cream butter, powdered sugar, cocoa, and vanilla.
3. Mix in flour and salt until dough comes together.
4. Stir in mini chocolate chips.
5. Roll 1-tbsp scoops into balls.
6. Bake 8–11 minutes.
7. Roll warm cookies in powdered sugar and cool.
Roll twice in powdered sugar for brighter coating.
Add dark cocoa for richer chocolate.
Freeze dough balls up to 6 weeks.