Chocolate Snowball Cookies
Chocolate Snowball Cookies with Hazelnuts are a delightful treat that perfectly combines the richness of chocolate with the nutty crunch of hazelnuts. Their melt-in-your-mouth texture, festive appearance, and irresistible flavor make them a must-have during the holiday season.
Ingredients
- ¾ cup whole hazelnuts
- 1 ¾ cups all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups powdered sugar
- 1 ½ teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips roughly chopped
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper. Spread the hazelnuts out in an even layer on the baking sheet and bake for 10 minutes. Remove from the pan and cool completely.
- Once the hazelnuts have completely cooled set aside ¼ cup of the hazelnuts and add the rest to the bowl of a food processor. Process the hazelnuts until they are finely ground. Set aside.
- Roughly chop the reserved ¼ cup of toasted hazelnuts. Set aside.
- In a separate bowl combine the flour, cocoa powder, salt and finely ground hazelnuts. Stir until well combined.
- In a mixing bowl, cream the butter until light and fluffy. Add in ½ cup of the powdered sugar and the vanilla extract. Mix until fully incorporated.
- Add the flour mixture to the butter mix and mix until well combined. Stir in the chopped hazelnuts and chopped chocolate chips. Place the bowl in the refrigerator to chill for 30 minutes.
- Using a .5-ounce cookie scoop or heaping tablespoon, scoop the cookie dough onto the prepared baking sheet. Bake for 18 minutes. Cool completely then roll each cookie in the remaining powdered sugar. Dust with cocoa powder if desired. Enjoy!
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