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 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
CHOCOLATE GINGERSNAPS
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They're perfect with a glass of milk. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 3-1/2 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 80 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 47mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE SUGAR COOKIE CUT-OUTS
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.
Provided by Food Network Kitchen
Time 2h10m
Yield 36 to 48 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
- Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
- Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.
CHOCOLATE SUGAR COOKIES
These are almost brownie-like in flavor, and remain slightly softer than many traditional sugar cookies. The recipe was developed by Georganne Bell, a professional cookie-decorating teacher in Salt Lake City who doesn't like traditional vanilla sugar cookies. Unlike many sugar cookies, these don't need to chill, and can be rolled out immediately after they are mixed. Avoid the temptation to add more flour (unless the dough is really sticky), or to use too much flour while rolling and cutting them, or the cookies will be dry. They don't spread in the oven, so you can bake them close together. They are sturdy enough to decorate wildly with colored royal icing, but also taste good with just buttercream or a simple glaze of powdered sugar and water flavored with a little lemon juice or vanilla.
Provided by Kim Severson
Categories cookies and bars, dessert
Time 50m
Yield About 3 dozen 3-inch cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees and line baking sheets with silicone baking sheets or parchment paper.
- In a stand mixer fitted with the paddle attachment, or by hand, cream together the butter, shortening and sugar at medium speed, about 3 to 5 minutes. (The mixture needn't be fluffy.) Scrape down the sides with a silicone spatula and mix in the eggs, vanilla, baking powder and salt. Combine well. Scrape down the sides and stir in the cocoa until well blended. Add the flour, and mix until the flour is completely incorporated and the dough comes together into a ball. At this point, you can refrigerate the dough up to 2 days or freeze it up to 3 months, tightly wrapped in plastic. (The dough will seem soft, but that's O.K. If you are going to roll out the cookies and bake them immediately, mix in the other 1/2 cup of flour.)
- On a lightly floured surface, roll out the dough to 1/4-inch thickness and use cookie cutters to cut into shapes, rerolling dough scraps as necessary and arranging shapes 1/4 inch apart on prepared baking sheets. Bake for 7 to 10 minutes. Smaller shapes will cook more quickly. Because these are chocolate, it can be hard to determine when they are done. Err on the side of underbaking. You can tell the cookies are ready when the surface changes from wet- or glossy-looking to dry. Remove cookies to a rack and allow them to cool completely before decorating.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 73 milligrams, Sugar 11 grams, TransFat 0 grams
CHOCOLATE-CINNAMON SUGAR COOKIES
A buttery chocolate cookie to replace traditional sugar cookies on holidays. Decorate with a thin layer of buttercream and a sprinkle of colored sugar for best results.
Provided by wexworth
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 11
Steps:
- Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
- Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
- Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
- Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
- Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 112.7 calories, Carbohydrate 13.5 g, Cholesterol 18.9 mg, Fat 6.4 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 3.9 g, Sodium 91.4 mg, Sugar 7.6 g
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.
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- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and beat on medium high speed until fluffy and light in color. Beat in the egg and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- Sift the flour and cocoa powder together in a medium bowl. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1-2 hours. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
- Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. The amount of batches will depend on how large/small you cut your cookies. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
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