Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Pour some powdered sugar into a ziploc bag. Shake cookie balls in ziploc bag. Store in airtight containers.
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