CHOCOLATE SNAPS SUGAR COOKIE
A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!
Provided by Andrea
Categories Desserts Cookies Chocolate Cookie Recipes
Time 32m
Yield 36
Number Of Ingredients 11
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.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g
CHOCOLATE SNAPS
Crispy, chocolate cookie.
Provided by Carmela
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g
CHOCOLATE GINGERSNAPS
This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!
Provided by [email protected]
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
- Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
- Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
- Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
- Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 27.3 g, Cholesterol 17.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 130 mg, Sugar 17 g
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SNAPS
I love these cookies. They are a modified version of ginger snaps, and they are always around at the holidays at my house. I do NOT reccamend using margarine. For all chocolate lovers!! :D
Provided by kittycamo98
Categories Dessert
Time 18m
Yield 72 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours.
- Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes.
- Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.
FAMOUS CHOCOLATE WAFER COOKIES/CHOCOLATE SNAPS
This recipe has been changed since the first review. It comes from King Arthur Flour's Cookie Companion, so give it a try if you are looking for something similar to Nabisco's Famous Wafers.
Provided by Claire312
Categories Dessert
Time 1h20m
Yield 8 dozen, 96 serving(s)
Number Of Ingredients 10
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
Make and share this Chocolate Snaps recipe from Food.com.
Provided by pdxjosh
Categories Drop Cookies
Time 25m
Yield 25-30 cookies, 25-30 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- and grease or spray a cookie sheet.
- In a large bown, mix together sugar, vegetable oil, and molasses.
- Combine remaining dry ingredients and stir until there are no more streaks.
- Add dry ingredients to sugar mixture and blend thoroughly.
- The mixture will be dry.
- Add just enough water, soy milk, or milk to form a very stiff dough.
- Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.
- Bake for 10 minutes, then immediately transfer to a rack to cool.
Nutrition Facts : Calories 50.7, Fat 1.3, SaturatedFat 0.2, Sodium 74.4, Carbohydrate 9.9, Fiber 0.7, Sugar 6.7, Protein 0.7
WHITE CHOCOLATE GINGERSNAPS
My disdain for improperly used white chocolate is, I think, pretty well known, so one of my favorite holiday cookies might surprise you! It's one of the cookies in my Charm City Cakes Christmas cookie tins this year. It's a chewy-centered gingersnap cookie drizzled with white chocolate and chopped candied ginger. What's wonderful about these cookies is that you get a crackly texture from the candied ginger and the outside of the cookie as well as a soft, mushy texture from the inside of the cookie. You also get a sweet creaminess from the white chocolate that tempers the sharpness of the ginger. My philosophy is, when you use ginger, use it!
Provided by Duff Goldman
Categories Gingersnaps
Time 45m
Yield 60
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cream 2 cups sugar, oil, molasses, and salt together in a bowl.
- Whisk flour, baking soda, ginger, and cinnamon together in a separate bowl and mix into the creamed mixture. Scrape the bowl during the process and try not to overmix.
- Roll dough into 1-inch balls, then roll the balls in remaining sugar.
- Bake in the preheated oven until edges are set and golden, 10 to 12 minutes, rotating the cookies halfway through the process so they don't bake unevenly. It's really important not to overbake so the middles stay mushy. Immediately remove the parchment paper from the cookie sheet so the cookies stop baking, and after 2 minutes, transfer to a wire rack to cool completely.
- Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle cookies with white chocolate and immediately sprinkle with chopped candied ginger. You want the still-liquid chocolate to grab the candied ginger.
Nutrition Facts : Calories 161 calories, Carbohydrate 22.7 g, Cholesterol 1.1 mg, Fat 7.5 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 1.5 g, Sodium 98.1 mg
FLO'S CHOCOLATE SNAPS
The day we start cloning people, we must begin with Flo Braker. Not only is she a lovely woman, but she's one of the best bakers in America. And I'm all for propagating our species with as many great bakers as we can. I've been making her chocolate snaps for years-they're just right when I'm craving a crispy cookie that tastes of pure and unadulterated deep, dark chocolate. Luckily, these cookies are easy to make and a snap to reproduce in any home kitchen.
Yield makes about 80 cookies
Number Of Ingredients 9
Steps:
- Into a small bowl, sift together the flour, cocoa, baking powder, and salt.
- In a stand mixer fitter with the paddle attachment (or in a bowl by hand), beat together the butter and the sugar on medium speed just until smooth. Add the vanilla, then beat in the egg and egg yolk.
- Gradually add the cocoa mixture to the butter mixture, mixing until completely incorporated and no streaks of butter remain.
- On a lightly floured work surface, divide the dough into quarters, and shape each quarter into a log about 7 inches (18 cm) long and 1 1/2 inches (4 cm) in diameter. Wrap the logs in plastic wrap and refrigerate until they're firm enough to slice, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats. Slice the logs into disks 1/2 inch (1.5 cm) thick and place the disks on the prepared baking sheets, spaced about 1/2 inch (1.5 cm) apart.
- Bake, rotating the baking sheets midway through baking, until the cookies are puffed and slightly firm, 10 to 12 minutes. Remove from the oven and immediately sprinkle the cookies with a bit of sugar.
- Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack. They will continue to firm up and get "snappy" as they cool.
- The dough can be refrigerated for up to 5 days or frozen for up to 1 month. The baked cookies can be kept in an airtight container for 2 days.
- Instead of forming the dough into logs and slicing them, the dough can be rolled out and cut into shapes with cookie cutters.
- If you have coarse-crystal sugar, the sliced unbaked cookies can be dredged in them on one side, then baked sugar side up.
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