Chocolate Chip Hazelnut Snowball Cookies are buttery snowball cookies made extra special with ground hazelnuts and mini chocolate chips baked inside. Roll them in plenty of powdered sugar for the perfect holiday cookie!
Hooray for cookies! I made these cookies for The Great Food Blogger’s Cookie Swap, and this is the second year I’ve participated. If you haven’t heard about it, it’s where a group of food blogger’s participate in a “secret” cookie swap led by Linsday from Love and Olive Oil and Julie from The Little Kitchen. The proceeds go to Cookies for Kids’ Cancer, which is a fabulous cause. Each participant is matched with 3 food bloggers, and are tasked with sending each one a dozen cookies. The best part? You get 3 dozen cookies in the mail. And I thought it was fun receiving Christmas cards. 😉
Last year I sent my Salted Chocolate Toffee Sables because they keep well, and this year I knew I wanted to do a spin on a cookie that’s internationally known. Whether you call them Russian tea cakes, Greek butter cookies (Kourabiedes), Mexican wedding cookies, or just plain old snowball cookies doesn’t matter. Any of the above will give you buttery cookies rolled in a layer of powdered sugar, and I don’t know anybody that doesn’t love them. Plus, they keep so well, so they’re perfect for holiday gifts…like this here cookie swap.
So why did I use hazelnuts? Normally snowball cookies contain almonds or pecans, and I had some hazelnut meal from Bob’s Red Mill that I’ve been dying to use. I can’t do hazelnuts without chocolate, so hence the chocolate chips. I was very happy with these cookies, and almost didn’t want to ship them out. 🙁
I’ll just make more. 🙂
So who were my matches? Glad you asked. I sent cookies to:
Sara over at Cake Over Steak
Maurita at Get the Good Stuff
Angela at Shake Bake and Party
I received cookies from the following bloggers:
Jamie at Love Bakes Good Cakes sent me glazed funfetti sugar cookies, which are always welcome, and she even sent me a darling ornament! 🙂
Jenn at The Rebel Chick sent me Banana Bread Cookies with Chocolate Chips. They were soft, puffy, and just like banana bread.
Sarah from cook.can.read sent me some amazing Brown Butter Snickerdoodles with Orange and Cardamom. They were crispy, chewy, and full of flavor.
Thank you so much for my cookies, ladies!
It’s not too late to include Hazelnut Chocolate Chip Snowball Cookies in your holiday baking, and I highly recommend them. The more powdered sugar the better too, because I don’t know of anything that’s more fun than getting powdered sugar all over your mouth and fingers when you’re eating snowball cookies. Enjoying these cookies is a sure fire way to get a white Christmas — powdered sugar style — which is the only white Christmas I’ll get living here in CA. Beggars can’t be choosers. 🙂
There’s still a giveaway going on for a $300 Amazon card! Click here to enter.
- 2 cups all purpose flour
- 1 cup hazelnut meal (I used Bob's Red Mill)*
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 sticks (8 ounces) unsalted butter, softened
- 1 cup powdered sugar, sifted, plus 1-2 cups more for rolling
- 1 egg yolk
- ½ cup mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Whisk together the flour, hazelnut meal, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream the butter and powdered sugar on medium speed with a hand mixer until incorporated, then increase the speed to medium high and beat until light and fluffy, about 1-2 minutes more. Add the egg and mix on low speed until incorporated. Add the dry ingredients and beat on low speed just until combined. The dough will be crumbly. Add the mini chocolate chips and knead the dough together with your hands while combining it with the chips.
- Roll the dough into 1" balls and place on the prepared baking sheet 1" apart. Bake 20 minutes, rotating the pans halfway through baking, or until they're light golden brown. Cool for about 10 minutes and roll in powdered sugar. Cool completely and roll in more powdered sugar if desired.
- Store cookies in an air tight container at room temperature for 2 weeks.
If you'd rather make these cookies nut free, you can simply substitute the hazelnut meal for one more cup of flour (3 cups flour total).
No hazelnut meal? Pulse some hazelnuts in the food processor until coarsely ground. Be careful...you don't want nut butter!
Recipe by Flavor the Moments.