Chocolate Chip Snowball Cookies

Active time: 15 minutes | Bake time: 15 minutes | Yield: about 12 cookies

Snowball cookies are one of my favorite types of Christmas cookies, plus they are honestly really simple! Since I am crazy obsessed with chocolate, I just had to throw in mini chocolate chips to take them up a notch. Happy baking!

Ingredients:

• 113g (½ cup / 1 stick) butter, softened

• 30g (2 tbsp) granulated sugar

• 1 tsp vanilla bean paste (or vanilla extract)

• 120g (1 cup) all purpose flour

• Pinch salt

• 70g (slightly less than ½ cup) mini chocolate chips

• Powdered sugar for dusting cookies

Directions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. In a large bowl, cream together butter and sugar with a spatula (or electric mixer with paddle attachment).

3. Add vanilla. Mix to combine.

4. Add flour and salt. Fold in dry ingredients with spatula (or mix on low speed with electric mixer) until mostly combined; the mixture will still be crumbly.

5. Add chocolate chips; fold in. As you fold in the chocolate chips, the dry ingredients will continue to incorporate as well.

6. Divide the dough into 25g portions and roll into balls (or use a 1 tbsp cookie scoop). Place them 2 inches apart on the baking sheet (they will spread slightly).

7. Bake for 16-19 minutes, until slightly browned around the edges.

8. Allow to cool on the baking sheet for 15 minutes, meanwhile, pour some powdered sugar into a small bowl with a wide opening. Transfer cookies to a cooling rack. Roll each cookie in the powdered sugar.

9. Let the cookies sit for another 15 minutes, then roll each in powdered sugar again, and now they're ready to eat!

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.