1 cup unsalted butter softened 1/2 cup powdered sugar 1/4 cup unsweetened cocoa powder I used Special Dark, use your favorite 1 teaspoon vanilla 2 cups flour 1/2 teaspoon salt 3/4 cup mini chocolate chips Additional powdered sugar plus 1 Tablespoon cocoa for rolling (about 1 – 1 1/2 cups) Preheat oven to 375°. Line two cookie sheets with parchment paper. Mix butter, 1/2 cup powdered sugar, cocoa, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands. Scoop 1 tablespoon balls of dough and place on prepared cookie sheet. Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops are no longer glossy. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool. Another method is to place the icing sugar in a brown paper bag, put about 8 – 10 cookies into the bag, hold the opening closed and gently turn the bag upside down and side to side to coat the cookies. I use tongs to carefully remove them from the bag and put onto a cooling rack. Once cookies are cooled, re-roll them in more powdered sugar, and I like to add about 1 Tbsp cocoa to the icing sugar so I can tell them apart from my other snowball cookies.