Chocolate Snap Cookie Recipe Recipe For Zucchini

CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Prepare the dough 24 to 36 hours in advance. In the bowl of a food processor, cream together the butter and sugar for 5 minutes, until light and fluffy. Add the egg and vanilla, and beat until well combined.
• Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl, and whisk gently to remove any lump. Add to the wet ingredients and mix until just combined; don't overmix. Fold in the chocolate. Place a piece of plastic wrap on the dough to cover and refrigerate for at least 24 hours, preferably 36 hours, and up to 72 hours.
• After resting, if the dough is too hard to scoop, place on the counter for 20 to 30 minutes to soften slightly. Line a baking sheet with parchment paper or a silicon baking mat. Using a sturdy spoon, scoop out even balls of dough, a bit larger than a ping-pong ball (about 4 cm or 1 1/2 inches across, 40 grams or 1 1/2 ounces each) and place them on the prepared baking sheet, giving them a little space to expand. (At this point, the original recipe says to sprinkle the cookies lightly with sea salt, but the dough seemed salted enough to me so I skipped that step.) Return to the fridge for 15 to 20 minutes to firm up again.
• Preheat the oven to 175°C (350°F). Insert the baking sheet in the middle of the oven and bake for 14 minutes, until golden brown but still soft. Transfer the parchment paper or baking mat to a cooling rack immediately to stop the baking, and let cool to the temperature you like.
• Repeat with the remaining dough on the same day or the next (you can reuse the same sheet of parchment paper).

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Place shredded zucchini on a clean towel; roll up and squeeze to remove excess liquid. Set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add the eggs, 1 at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in the zucchini, nuts and chocolate chips. , Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° until lightly browned, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
• In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
• Add the zucchini and chocolate chips and mix just until incorporated.
• Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
• Bake for 10 - 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
• Store at room temperature in an airtight container for up to 3 days.

DOUBLE CHOCOLATE ZUCCHINI COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees. Lightly spray cookie sheets with non-stick cooking spray or [use non-stick silicone baking mat|http://www.amazon.com/Non-Stick-Silicone-Baking-Mat-Piece/dp/B00IIE9SE4/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1406650191&sr=1-1].
• In a large bowl, beat the butter, brown sugar, and white sugar until creamy. Add egg and vanilla and mix well. Mix in flour, cocoa powder, baking soda, baking powder, salt, and cinnamon; stir until combined. Fold in zucchini and mix, then add chocolate chips. Drop large spoonfuls of dough onto cookie sheets.
• Bake for 8-10 minutes, then let the cookies cool for 5-10 minutes on the cookie sheet before removing them to wire racks.

MINT CHOCOLATE SNAPS

Steps:

• In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.

FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS

Steps:

• In a medium bowl, combine flour, cocoa, baking powder, and salt.
• In a large bowl, beat the butter until creamy. Add the sugar, egg, water and vanilla. Beat on high speed for about 1 minute.
• Stir in the flour mixture until just incorporated.
• Chill dough for at least an hour.
• Preheat oven 350 degrees F.
• Roll 1/8 inch thcik. Use a round cutter to cut 2 1/4 inch circles. Place circles on lined baking sheets and bake for 17 minutes or until they start to smell and appear done.

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE SNAPS

Steps:

• Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
• Refrigerate until firm, about 30 minutes.
• Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

CHOCOLATE CHIP ZUCCHINI COOKIES

Steps:

• Cream brown sugar, white sugar, shortening, eggs, and vanilla.
• In a separate bowl, combine shredded zucchini, flour, baking soda, salt, chocolate chips and chopped nuts.
• Add dry ingredients to wet ingredients, and stir to combine.
• Drop by teaspoon on a greased baking sheet.
• Bake in a preheated 350 degree F oven for 15 minutes.
• Cool on the pan for 3-4 minutes; remove and cool on a cooling rack.

Steps:

• Preheat oven to 370 degrees F.
• In medium mixing bowl blend dry ingredients (flours, salt, baking powder, baking soda and cinnamon)
• Cream butter and brown sugar in a large mixing bowl. Then in a small bowl, whisk zucchini and eggs together with vanilla.
• Add the zucchini/egg mixture to the sugar/shortening.
• Add the wet ingredients to the dry ingredients and mix well.
• Then fold in the chocolate chips.
• Drop a level tablespoon of cookie dough onto UNGREASED cookie sheet (or line with parchment paper) for each cookie. Bake 10-12 minutes until lightly browned on the bottom.
• Let sit 5 minutes, then remove to wire rack and cool.