Chocolate Snaps
I love these cookies. They are a modified version of ginger snaps, and they are always around at the holidays at my house. I do NOT reccamend using margarine. For all chocolate lovers!! :D
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READY IN: 18mins
SERVES: 36
YIELD: 72 cookies
UNITS: US
INGREDIENTS
Nutrition- 2cups sugar
- 1cup brown sugar
- 1 1⁄2cups butter
- 6ounces unsweetened baking chocolate, melted
- 2teaspoons vanilla
- 3
- 4cups all-purpose flour
- 2teaspoons baking soda
- 1teaspoon salt
- 1⁄4cup sugar
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DIRECTIONS
- 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.
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