Chocolate Snap Cookies Food

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 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 GINGERSNAPS

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.

CHOCOLATE SNAPS

Steps:

• Preheat oven to 350°F.
• Over a double boiler or in the microwave, melt the unsweetened chocolate then set it aside to cool.
• In a large mixing bowl, whisk 1 cup of the sugar with the vegetable shortening and melted chocolate until the two are combined and light and fluffy in texture.
• Add the egg to the sugar, shortening, and chocolate mixture and whisk to combine.
• Add the corn syrup and whisk to combine. #SpoonTip: Spray the ¼ cup measure with nonstick cooking spray before adding the corn syrup so that the corn syrup does not stick to the inside of the measuring cup.
• Add the flour to the mixture in three stages and whisk to combine.
• Add the baking soda, cinnamon, and salt to the mixture and stir to combine.
• Take about a tablespoon of the cookie dough and roll it into a ball.
• Roll the ball in the remaining 1/4 cup of granulated sugar.
• Place the sugar covered cookie dough ball onto a baking sheet sprayed with nonstick cooking spray. (NOTE: the cookies will spread when they bake, so make sure they are spaced far enough apart so they don't bake together.)
• Bake cookies for 13-15 minutes until the cookies have spread and the bottom is golden.

MINT CHOCOLATE SNAPS

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.

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.

CHEWY CHOCOLATE SUGARSNAP COOKIES

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, then stir in the cocoa mixture and the vanilla.
• Blend in the sifted ingredients to form a soft dough.
• Cover dough and refrigerate for 30 minutes to an hour.
• Preheat oven to 350°.
• Roll chilled dough into walnut-sized balls.
• Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
• Bake for 8-10 minutes in the preheated oven.
• Take the cookies out of the oven once they look like they are starting to set.
• The key to making these cookies great is to not overbake them.
• Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
• Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
• If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!

GINGERSNAPS COOKIE BALLS

Steps:

• Mix cream cheese and 2 cups cookie crumbs until blended.
• Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
• Refrigerate 1 hour or until firm. Keep refrigerated.

YUMMY CHOCOLATE OR GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat oven, 350 degrees.
• Process cookies in food processor until crumbed. (Can use blender or rolling pin filled with cookies in Ziploc bag.).
• Mix crumbs, sugar, vanilla, and butter.
• If desired, reserve 2 tablespoons of crumb mixture for garnish.
• Press mixture firmly and evenly against bottom and side of 9-inch pie pan.
• Bake 10 minutes. Cool.

CHOCOLATE SNAP COOKIES

Steps:

• Preheat oven 180°C.
• In a large mixing bowl cream sugar and margarine, beat in egg white.
• Add in coconut, chocolate chips, flour and milk, mix together.
• Fold in rice bubbles until ingredients are combined.
• Drop a dessert spoon of mixture onto baking tray that has been coated with cooking spray.
• Flatten each cookie.
• Bake for 20 minutes or until golden brown.
• Cool on a wire rack.

CHOCOLATE CHIP GINGERSNAP CHAI COOKIES

Steps:

• Sift together the flour, cocoa powder, chai tea, salt, cinnamon, star anise, cardamom and cloves; set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter with both sugars, the grated ginger and the vanilla until light and fluffy, 3 to 4 minutes. Scrape down the sides of the bowl. Mix the sifted dry ingredients. Add the chocolate chips and mix until fully incorporated. Shape the dough into two 8-inch logs that are 1 1/4 inches in diameter. Chill the logs until firm, 1 hour or overnight.
• Heat the oven to 350 degrees F and line two sheet pans with parchment. Take the logs from the refrigerator and cut each into 18 pieces, about 1/2-inch thick. Arrange the cookies 2 inches apart on the lined sheet pans.
• Bake the cookies: If you like a softer cookie, bake 9 to 10 minutes. If you prefer more of a gingersnap texture, bake 11 to 13 minutes. Remove from the oven and let cool completely.
• Store in an airtight, odor-free container for up to 4 to 5 days. The longer they sit, the more you'll taste the chai.

CHOCOLATE SUGAR COOKIES

Steps:

• Whisk the flour, cocoa powder, baking soda, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla; beat until creamy, about 2 more minutes. Reduce the mixer speed to low; gradually add the flour mixture and beat until just incorporated, about 2 more minutes.
• Divide the dough between 2 sheets of plastic wrap; form into disks. Wrap and refrigerate until firm, at least 1 hour.
• Roll out the dough between floured sheets of parchment paper until about 1/4 inch thick. Chill 2 more hours.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Mist 2 baking sheets with cooking spray. Cut the dough into shapes; gather the scraps and reroll once to cut out more cookies. Arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until set, about 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder and 3 to 4 tablespoons water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner. Pipe onto the cookies; sprinkle with coarse sugar. Let set 30 minutes.

CHOCOLATE SNAPS

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-GINGERSNAP BOURBON BALLS

Steps:

• In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
• In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
• Mix in bourbon until smooth and well blended.
• Stir chocolate-bourbon mixture into crumb mixture until well blended.
• Flour your hands and shape dough into 1-inch balls.
• Refrigerate until firm.