MINT CHOCOLATE SNAPS
It wouldn't be Christmas if I didn't make this cookie. Several years ago, I submitted the recipe to our local newspaper and it won first prize of $35. Since then, my family refers to it as the "&35 Cookie"!
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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 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
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
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.
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
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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CRISP CHOCOLATE SNAPS RECIPE - PILLSBURY.COM
From pillsbury.com
3/5 (2)Category DessertServings 72Total Time 2 hrs 15 mins
- In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well.
- Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.
- Heat oven to 350°F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.
- Bake at 350°F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking). Cool 1 minute. Remove from cookie sheets.
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