Delicious cookies that even a novice baker, like me, can bake. Charming crisp texture with light, melt-in-your-mouth, buttery goodness that goes great with coffee.
Chocolate Chip Snowballs
1 cup softened butter
1/2 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1-1/2 cups semi-sweet chocolate chips
Mix softened (room temperature) butter with powdered sugar until well blended, a few minutes with an electric mixer, or longer if mixing by hand. Add vanilla and mix. Next, add the flour and mix until everything is well-blended. The batter will seem crumbly at first, but continue to blend until it starts to mold together. Lastly, add the chocolate chips and mix until well-dispersed through the batter.
Preheat the oven to 350 degrees Fahrenheit. Roll evenly-sized balls of dough (about 1-1/4 inches in diameter) and place onto a cookie sheet. Bake for 10 to 12 minutes until bottom of cookies are just beginning to brown slightly. Remove from oven and let them rest on cookie sheet for about 5 to 10 minutes, then move to a cooling rack to finish cooling.
TIP: Use a small ice cream scooper to ensure evenly-sized cookies. A 3/4 ounce scoop works perfect for these cookies.
TIP FOR OVER-ACHIEVERS: After the cookies have cooled, if you'd like, melt 1/2 cup chocolate chips in a zip-top bag, then snip a small corner off the end of the bag and use it like a piping bag to decorate the tops of the cookies. You could draw a snowflake, a smiley face, initials, zombie poodle, or any squiggly flourish you can fit on a small round cookie.
About the plate in the photo. I’m testing a prototype of the UFOs plate from Series 1 Revisited. I plan to do a Kickstarter project in January to find supporters for a small production run of the original four Calamityware plate designs using the in-glaze technique, like plates 5 through 12. The creatures you see are one of the tiny design tweaks I’m making to enhance these designs. If you are on the Calamityware email list, you’ll get an update when this project launches.
May 08, 2023
Thanks for the recipe. These sound amazing and I bet they’d be even better with chopped walnuts or pecans!