Double Chocolate Snowball Cookies

In a large bowl, beat the softened butter with a mixer on medium speed for about 30 seconds.
Add 1/2 cup of powdered sugar, cocoa powder, vanilla extract, orange zest, and salt.
Beat until everything is well combined, scraping the sides of the bowl as needed.
Beat in the flour.
Stir in the miniature semisweet chocolate chips; the dough will be slightly crumbly.
Gently knead the dough and shape it into a ball.
Cover the dough and chill for 30 to 60 minutes or until it's easy to handle.
Preheat your oven to 325°F.
Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
Bake for 15 minutes or until the cookies are firm and their tops are no longer glossy.
Remove them and allow them to cool on a wire rack.
Place 1 cup of powdered sugar in a large plastic bag.
Add the cooled cookies, a few at a time, and shake gently to coat them.