One little guy hanging out...
And my badass cooking rack! I love this thing. Three tiers of cooled off cookie goodness!
Mini Chip Snowball Cookies
1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 T. vanilla extract
1/2 tsp. salt
3 cups all-purpose flour
2 cups (12 oz. package) mini chocolate chips
1/2 cup finely chopped nuts
Powdered sugar for dusting
Preheat oven to 375* F.
Beat butter, sugar, vanilla extract, and salt in a large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts.
Shape level tablespoons of dough into 1 1/4 inch balls. Place on ungreased baking sheets.
Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks and cool completely. Sprinkle with additional powdered sugar if desired. Store in airtight containers. Makes about 5 dozen cookies.
- This batter was heavy! It was so thick I couldn't believe it. If you're using a hand mixer, give yourself a little more time to mix everything together.
- I used hazelnuts because I had some in the "pantry" (a few crates we've stacked together to act as a pantry until we have a place with more kitchen storage). I think walnuts would work well, too. The hazelnuts toasted up nice and crispy and they add a lovely flavor.
- I didn't have mini-morsels, just regular sized morsels. They worked great, and I didn't have to use as many.
- A few weeks ago I bought myself a sifter for occasions such as this: sure, you can buy sifted flour, but I'd have made a huge mess in my kitchen trying to get an even amount of flour on each snowball.
- These aren't soft cookies--they're crispy and crumbly. I'll have to adjust the recipe some because I prefer softer cookies. But, really? They're fine. I'm just weird.