Famous Chocolate Wafer Cookieschocolate Snaps Recipes

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 WAFER COOKIES (LIKE NABISCO CHOCOLATE WAFER COOKIES)

Steps:

• Place the chocolate in the top of a small double boiler, over hot water, on moderate heat. Cover until partially melted, then uncover and stir until smooth. Remove from the heat, and set aside to cool slightly.
• Sift together the flour, baking powder, baking soda, and salt, and set aside.
• In the large bowl of an electric mixer cream the butter.
• Add the vanilla and sugar, and beat to mix well.
• Add the melted chocolate, and beat until incorporated. Then add the light cream or milk and the egg, and beat to mix well.
• On low speed add the sifted dry ingredients, scraping the bowl with a rubber spatula, and beating only until incorporated.
• Place the dough on a piece of wax paper, fold the sides of the paper over the dough, and press down on the paper to flatten the dough to a scant 1" thickness.
• Wrap in the waxed paper and refrigerate for 20-30 minutes (no longer or the dough will crack when you roll it out). (However, if you do refrigerate it for longer (even overnight) let it stand at room temperature for about 1 hour before rolling it out.)
• Adjust two racks to divide oven into thirds, and preheat oven to 400.
• Line cookie sheets with aluminum foil.
• Flour a pastry cloth and place the dough on it. (If you have doubled the recipe, roll only half of the dough at a time.)
• With a floured rolling pin (which should be refloured frequently to avoid sticking), roll the dough out until it is only 1/8" thick (thin). I use a round cookie cutter that is 2 3/4" in diameter. Use any size you like, and cut the cookies as close to each other as possible.
• Place the cookies 1/2" apart on the aluminum foil. (It might be necessary to transfer the cookies from the pastry cloth to the foil with a wide metal spatula. Handle them carefully in order to keep them perfectly round and flat.
• Leftover pieces of the dough should be pressed together and rerolled.
• Bake 2 sheets at a time, for 7-8 minutes, reversing the sheets top to bottom, and front to back once, to insure even taking.
• Bake until the cookies feel almost firm to the touch.
• These are supposed to be crisp (they will become more crisp as they cool) and they should not be underbaked, but watch them carefully to be sure they do not burn. (If you bake one sheet at a time, bake it on the upper rack.)
• With a wide metal spatula, transfer the cookies to racks to cool.
• Store in airtight container.

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 WAFER COOKIES

Steps:

• 1. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla, blending well after each addition. Add the flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt, blending well after each addition. After adding the final ingredient, beat until the mixture becomes thicker and a bit more elastic.
• 2. Divide the dough into two equal portions, wrap each in plastic wrap, and refrigerate for at least 1 hour, or until firm. Line baking sheets with parchment paper and set them aside.
• 3. Once the dough has chilled, remove one of the dough portions from the refrigerator, place it between two sheets of plastic wrap, and roll into a round shape about 1/8 inch thick. Repeat with the other portion of the dough. Place all of the dough back in the refrigerator, still wrapped in plastic wrap, and chill for another 15 to 20 minutes or until firm again.
• 4. Once the rolled-out dough is chilled, working with one portion at a time, remove and replace one piece of plastic wrap, and remove the plastic wrap from the other side. Using a 2-inch round cookie cutter, cut the dough into circles as close together as possible. Repeat the process with the other half of the dough. Gather the scraps of dough that remain, roll them flat again, chill, and cut more rounds.
• 5. Place the rounds about 1 inch apart on prepared baking sheets. Place the baking sheets in the refrigerator to chill while you preheat your oven to 325°F. Once the oven is ready, remove the baking sheets from the refrigerator, set them in the center of the preheated oven, and bake at 325°F for 5 minutes. Rotate the baking sheets 180 degrees and bake 4 to 6 minutes more, until the cookies are firm but not burned.
• 6. Cool the cookies for 5 to 10 minutes on the baking sheets. If they are too soft once they have cooled for 10 minutes, return them to the oven and bake for another couple minutes for that "snap." Once the cookies are baked and cooled enough to be firm, transfer them to a wire rack to cool completely.