Chocolate Snaps Recipes Recipe For Meatloaf

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CHOCOLATE SNAPS SUGAR COOKIE



Chocolate Snaps Sugar Cookie image

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

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

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 GINGERSNAPS



Chocolate Gingersnaps image

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

½ cup butter, melted
½ cup packed light brown sugar
⅓ cup molasses
1 tablespoon water
1 ½ cups all-purpose flour
4 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cups milk chocolate chips, divided
⅛ cup white sugar

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 SNAPS



Chocolate Snaps image

Crispy, chocolate cookie.

Provided by Carmela

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 9

2 cups semisweet chocolate chips
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup corn syrup
1 egg

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

WHITE CHOCOLATE GINGERSNAPS



White Chocolate Gingersnaps image

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

3 cups white sugar, divided, or as needed
1 ½ cups canola oil
½ cup molasses
1 pinch kosher salt
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 (11 ounce) package white chocolate chips
1 cup chopped crystallized ginger

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

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