Recipe: Chocolate Snaps (3)

CRISP CHOCOLATE SNAPS (using unsweetened chocolate)
Makes 6 dozen cookies

2 cups sugar
1 cup brown sugar
1 1/2 cups margarine or butter, softened
6 oz. unsweetened chocolate, melted
3 eggs
2 tsp. vanilla
1/2 tsp. red food coloring (optional)
4 cups flour
2 tsp. baking soda
1 tsp. salt
Sugar

Combine sugar, brown sugar and margarine until light and fluffy. Add unsweetened chocolate, eggs, vanilla, and food coloring; mix well. Stir in flour, baking soda and salt; mix well. If necessary refrigerate up to 24 hours for easier handling.

Preheat oven to 350 degrees F. Lightly grease cookie sheets.

Shape dough into 1 1/2 inch balls, roll in sugar. Place 3-inches apart on cookie sheet.

Bake for 8-10 minutes. Cool 1 minute before removing from cookie sheet.

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CHOCOLATE SNAPS (using chocolate chips)

2 cups semi-sweet chocolate chips
1 2/3 cups flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/4 lb. butter, at room temperature
1/2 cup sugar plus more for dredging
1/2 tsp. vanilla
1/4 cup light corn syrup
1 egg

Melt chocolate chips and let cool.

Combine flour, 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 chocolate. Add flour mixture and continue beating until well combined. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees F.

Shape dough into approximately 1-inch balls and roll in additional sugar. Put on ungreased baking sheets about 1-inch apart.

Bake until edges are lightly browned, 10-15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

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CHOCOLATE SNAPS (using cocoa)
Makes 7 dozen

1 1/2 cup shortening
1 1/2 cup brown sugar
1 cup white sugar
2 eggs
3/4 cup cocoa
1/3 cup milk
2 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
1/4 tsp. soda
4 cups flour

Cream shortening and sugars. Add eggs and beat; add cocoa, milk, and vanilla and beat. Add remaining ingredients and chill.

Preheat oven to 375 degrees F.

Form in balls size of walnut and place about 2-inches apart on cookie sheet.

Bake 12 minutes.

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Hi Sheila,

Here are three versions of Chocolate Snap Cookies for you to try. I haven't made any of the recipes myself but they look like they may be close to what you're looking for. Let us know if you try them.

Happy Baking!

Betsy at Recipelink.com