Cocoa Snaps Food

COCOA SNAPS

Cocoa Snaps image

This recipe came from the book Strawberry Shortcake Murder by Joanne Fluke. She is an outstanding author and includes wonderful recipes in each book. This is posted for safe keeping. The recipe does not tell how many it makes so servings and yield are a guesstimate.

Provided by Kerena

Categories Dessert

Time 45m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups butter, melted
2 cups unsweetened cocoa powder
2 cups brown sugar
3 eggs, beaten (just whip them up in a glass with a fork)
4 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
3 cups flour (not sifted)
1/2 cup sugar, in a small bowl for later

Steps:

Melt butter and mix in cocoa until it is thoroughly blended. Add brown sugar. Let is cool slightly, then mix in beaten eggs. Add soda, salt and vanilla and stir. Add flour and mix thoroughly. Chill dough in the refrigerator for at least 1 hour (overnight is fine too).
Preheat oven to 350 degrees, rack in the middle position.
Roll dough into walnut sized balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately, the return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
Bake at 350 degrees for 10 minutes. Cool on cookie sheets for a minute or two and then remove the cookies to a wire rack to finish cooling. (If you leave them on the cookie sheets too long they will stick).

Nutrition Facts : Calories 360.9, Fat 17.6, SaturatedFat 10.8, Cholesterol 71.7, Sodium 565.1, Carbohydrate 51.1, Fiber 3.7, Sugar 29.6, Protein 5.3

CHOCOLATE SNAPS SUGAR COOKIE

Chocolate Snaps Sugar Cookie image

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

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

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

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