Chocolate Chip Snowball Cookies

Ingredients

• 3/4 cup sliced almonds
• 2 cups all-purpose flour
• 1/4 + 1/8 tsp salt
• 1 cup unsalted butter, halfway softened
• 1 1/2 cups powdered sugar, divided
• 1 1/2 tsp vanilla extract
• 1 cup mini chocolate chips

Directions

1. Heat the oven to 375 degrees. Pulse the almonds in a food processor until they are broken into very small pieces, then put them aside. In a separate mixing bowl, whisk the flour with the salt and set that bowl aside too.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 1/2 cup (64g) powdered sugar until the mixture comes together and looks lightly creamy, rather than pale or airy. Blend in the vanilla. Turn the mixer to low and gradually add the flour mixture, mixing only until the dough comes together.
3. Mix in the chocolate chips and almonds until they are spread through the dough. If the nuts collect at the bottom, use a spatula to fold the dough and pull everything together. Scoop 1 Tbsp portions of dough and shape each one into a ball. Arrange the dough balls on an ungreased cookie sheet, fitting about 16 on each sheet and spacing them evenly.
4. Bake in the heated oven for 10 – 12 minutes, until the undersides are lightly golden brown. Cool the cookies for a few minutes, just until you can handle them comfortably. Pour the remaining 1 cup (128g) powdered sugar into a small mixing bowl.
5. Roll each warm cookie in the powdered sugar for a thin coating, then move the cookies to a wire rack to finish cooling. Continue the same way with the rest of the dough. When the cookies are fully cool, roll them in powdered sugar again for a heavier coating. Store cookies in an airtight container.