Chocolate Snap Cookies Recipes

CHOCOLATE GINGERSNAPS

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in the molasses, water and gingerroot. Combine the flour, cocoa, ginger, baking soda, cinnamon, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in chocolate. Cover and refrigerate until easy to handle, about 2 hours., Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on greased baking sheets. , Bake at 350° until tops begin to crack, 10-12 minutes. Cool for 2 minutes before removing to wire racks.

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 SNAPS

Steps:

• Preheat oven to 350°F.
• Over a double boiler or in the microwave, melt the unsweetened chocolate then set it aside to cool.
• In a large mixing bowl, whisk 1 cup of the sugar with the vegetable shortening and melted chocolate until the two are combined and light and fluffy in texture.
• Add the egg to the sugar, shortening, and chocolate mixture and whisk to combine.
• Add the corn syrup and whisk to combine. #SpoonTip: Spray the ¼ cup measure with nonstick cooking spray before adding the corn syrup so that the corn syrup does not stick to the inside of the measuring cup.
• Add the flour to the mixture in three stages and whisk to combine.
• Add the baking soda, cinnamon, and salt to the mixture and stir to combine.
• Take about a tablespoon of the cookie dough and roll it into a ball.
• Roll the ball in the remaining 1/4 cup of granulated sugar.
• Place the sugar covered cookie dough ball onto a baking sheet sprayed with nonstick cooking spray. (NOTE: the cookies will spread when they bake, so make sure they are spaced far enough apart so they don't bake together.)
• Bake cookies for 13-15 minutes until the cookies have spread and the bottom is golden.

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.

CHEWY CHOCOLATE SUGARSNAP COOKIES

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, then stir in the cocoa mixture and the vanilla.
• Blend in the sifted ingredients to form a soft dough.
• Cover dough and refrigerate for 30 minutes to an hour.
• Preheat oven to 350°.
• Roll chilled dough into walnut-sized balls.
• Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
• Bake for 8-10 minutes in the preheated oven.
• Take the cookies out of the oven once they look like they are starting to set.
• The key to making these cookies great is to not overbake them.
• Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
• Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
• If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!

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.