Chocolate Snaps Food

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.

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

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

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 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 PEPPERMINT SNAPS

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

NABISCO CHOCOLATE SNAPS! THE FINAL

Steps:

• Preheat oven to 375 degrees. Cream 1 1/2 cup shortening, 1 1/2 cup brown sugar and 1 cup white sugar. Add 2 eggs and beat. Add 3/4 cup cocoa, 1/3 cup milk and 2 tsp. vanilla and beat. Add remaining ingredients of 2 tsp. baking powder, 1 tsp. salt, 1/4 tsp. soda and 4 cups flour. Form in balls size of walnut and place about 2 inches apart on a cookie sheet. Bake 12 minutes. Smash flat when they come out of the oven while still warm. Makes 144 cookies.

FLO'S CHOCOLATE SNAPS

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.