Chocolate Snowball Cookies

These delicious chocolate snowball cookies are rich and fudgy. The espresso adds a hint of warm mocha flavor. There's no need to worry about allergies, as these cookies are made without nuts.

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: 24 cookies

Equipment

19 x 13-inch half-sheet baking pan
parchment paper

Ingredients

2 cups all-purpose flour 240 grams
½ cup cocoa powder unsweetened natural
1 teaspoon baking powder
2 teaspoons instant espresso powder
½ teaspoon salt
¾ cup unsalted butter room temperature
¾ cup brown sugar packed
1 egg large, room temperature
¼ cup milk room temperature
1 teaspoon vanilla extract
¾ cup confectioners' sugar

Instructions

Place a rack in the center of your oven. Preheat the oven to 350 degrees Fahrenheit 20 minutes before baking your cookies. Line a cookie sheet with parchment paper and set it aside.
In a large bowl, whisk together flour, cocoa powder, baking powder, instant espresso powder, and salt. Set aside.
Using a stand mixer fitted with a paddle attachment, beat the butter on medium speed until light in color (about 1 minute). Add the brown sugar and beat on medium until creamed. Wipe down the sides and bottom of the bowl as necessary.
Add the egg, milk, and vanilla. Mix well until combined. Add the flour mixture to the bowl gradually, mixing on low speed. Batter will be thick at this point.
Scrape the batter into an airtight container or cover mixing bowl with plastic wrap. Refrigerate for 2 hours, up to one night.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 15 minutes. Scoop about 1 tablespoon of dough and roll into a ball. Place dough two inches apart. Bake the cookies for 8-12 minutes.
Remove cookies to a wire rack to cool completely. Roll in confectioners' sugar.

Heather's Helpful Hints

Milk: Any type of milk or milk alternative will be fine in this recipe. I used oat milk when testing this recipe.
Cocoa Powder: Do not use dutch process cocoa powder.
Instant Espresso Powder: Espresso powder amplifies the chocolate flavor in these cookies. You can also use instant coffee powder.
Storage Tips: These cookies will stay fresh in an airtight container at room temperature up to five days. Baked cookies can be frozen for up to three months.
Making Cookies In Advance: Unbaked cookie dough can be frozen up to three months. I like to first form the dough into balls. Bake frozen cookie balls for two additional minutes.

Nutrition

This recipe was found on My Sweet Precision. Thank you for visiting!