Chocolate Snowball Cookies

Chocolate Drop Cookies

by Cal Virgilio

This was my favorite Christmas cookie growing. It is a recipe that was given to my mother from a family friend.

* Makes about one dozen These cookies have a cake like texture with a deep chocolate tast; each one is like a small piece of chocolate cake.  Cookies will keep 2-3 days when covered with plastic wrap.  I always double the recipe and keep cookie dough in the refrigerator to bake…whenever you need a “chocolate fix.”

Cookie Ingredients

  • 1 cup brown sugar – packed into dry measuring cup
  • ½ cup shortening
  • 4 oz unsweetened chocolate –melted (place chocolate in microwave bowl, cover with plastic wrap & place in microwave for 1 minute.  Allow to rest, stir and microwave for another minute; allow resting so chocolate melts.  If not melted microwave again for 30 seconds – you must be careful not to heat chocolate too quickly as you will burn it.  It’s best to heat is small increments – allow to cool – this is the trickiest part of recipe)
  • 2 eggs
  • 1 tsp. vanilla
  • 1 2/3 cup flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ cup buttermilk – shake before measuring
  • 1 cup chopped toasted walnuts (optional)


  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment
  3. In large mixing bowl combine brown sugar and shortening, mix until very creamy, about 5 minutes
  4. Crack eggs into small bowl, beat with a fork
  5. Now add vanilla to beaten eggs and beat again
  6. Add beaten eggs & vanilla to shortening/brown sugar mixture, mix again for about 2 – 3 minutes
  7. Now add cooled melted chocolate to brown sugar//shortening mix and beat to incorporate, stop and scrape bowl with rubber spatula and mix again, briefly.
  8. Measure ½ cup buttermilk in liquid measuring cup – set aside
  9. ALTERNATE adding the flour mixture to brown sugar mix with the buttermilk: IE add some of flour mix…mix…now add some buttermilk…mix… etc ~ until all has been added. Use spatula to scrape side of bowl to be sure all has been mixed in.

Frosting Ingredients

  • 2-3 cups powdered sugar
  • 1 tsp vanilla
  • Milk to thin frosting
  • Jimmies


Place 2 cups powdered sugar in medium bowl, add vanilla and enough milk to make a thin frosting.  Adjust milk & powdered sugar until you get consistency you like.  Don’t make too thin as you’ll be placing on warm cookies and frosting will “melt” onto cookie Sprinkle w/ Jimmies as soon as frosted as frosting dries quickly and Jimmies will not stick.


  1. Using a tablespoon drop batter onto parchment paper (cookies should be about the size of “”super balls”_ space about 2” apart)
  2. Bake @ 350 10 – 12 minutes; they will still look “fudgy” but will get firmer as they cool
  3. When removed from oven, drizzle with frosting while cookies are still warm, as frosting will glaze hot cookies. Sprinkle with “jimmies” while frosting is still wet, (frosting will get a crust on as it cools and jimmies will not stick)

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