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Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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Cream Wet Ingredients: In a large bowl, use an electric mixer to beat the softened butter and 1/2 cup of powdered sugar together until the mixture is light, smooth, and fluffy. Beat in the vanilla extract until just combined.
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Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, sifted cocoa powder, and salt until well blended.
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Form the Dough: Gradually add the dry ingredients to the butter mixture, mixing on low speed until a cohesive dough forms. If using, gently stir in the chopped nuts and mini chocolate chips by hand until evenly distributed.
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Shape the Cookies: Scoop out tablespoon-sized portions of dough and roll them gently between your palms to form 1-inch balls. Place the balls about 1-2 inches apart on the prepared baking sheets.
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Bake: Bake for 12-15 minutes, or until the tops are slightly firm to the touch. The cookies will still be very soft; be careful not to overbake.
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Cool and Coat: Allow the cookies to cool on the baking sheet for 5 minutes, until they are firm enough to handle but still warm. Place the remaining 1 cup of powdered sugar in a shallow bowl. Gently roll each warm cookie in the sugar to coat lightly. Transfer them to a wire rack to cool completely.
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Final Snowy Finish: Once the cookies are completely cool, give them a second roll in the powdered sugar for a thick, snowy appearance.
Tips for Success
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Don’t Overbake: The key to a tender texture is taking them out of the oven while they are still a bit soft. They will firm up as they cool.
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Cool Completely Before Second Coating: The second roll in powdered sugar after cooling will create a clean, white finish that doesn’t get absorbed into the cookie.
