Best 8 Chocolate Snaps Sugar Cookie Recipes

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 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.

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!

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.

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.

EASY CHOCOLATE SUGAR COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms.
• Shape into 36 (1 1/4-inch) balls. Roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookies sheets.
• Bake 8 to 10 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered sugar, if desired. Store in airtight container at room temperature.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.