Chocolate Snaps

Chocolate Snaps

5 Reviews 1 Pic
Recipe by  Carmela

“Crispy, chocolate cookie.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 dozen



  1. 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.
  2. Refrigerate until firm, about 30 minutes.
  3. 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.

Share It

Reviews (5)

Rate This Recipe


These cookies tasted like cardboard. I repeated the recipe five times to make sure I didn't make a mistake, and I didn't. If you like cardboard, then these are the cookies for you. If you like cookies, this is the worste recipe I've ever tried in my entire cooking career.



Nice crackled top. Good chocolate cookie without a bunch of extra stuff. I used 1Tbl to measure and it was just slightly larger than 1" ball. Finished size was 2 1/2" diameter and approx 1/2" thick. Don't watch for these to "brown" because they're too dark to see. Bake a few and time for 10 minutes and test them. Get your timing down for the remaining batches. Mine only took 11 minutes. Nice rolled in regular sugar but LOVED them rolled in the coarse SparklingWhite sugar from King Arth Flour's Baker's catalog. I think these would also be good dusted with powdered sugar after completely cooling. I'd make them again.



I LOVE these cookies - they are just the right bit of chocolate for a cookie tray. This cookie looks just like a ginger snap - not puffy at all like the other snaps that are made with baking chocolate. Don't change a thing, but I leave mine in for 12 minutes or so. Thanks Carmela!

More Reviews

Similar Recipes

Never Fail Chocolate Chip Cookies

Never Fail Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies III

Chocolate Chocolate Chip Cookies III

Chocolate Snaps Sugar Cookie

Chocolate Snaps Sugar Cookie

Barbara Bush's Chocolate Chips

Barbara Bush's Chocolate Chips

Julie's Famous Chocolate Chip Cookies

Julie's Famous Chocolate Chip Cookies

Chocolate Crackle Cookies

Chocolate Crackle Cookies


Amount Per Serving (12 total)

  • Calories
  • 322 cal
  • 16%
  • Fat
  • 16.7 g
  • 26%
  • Carbs
  • 44.2 g
  • 14%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 270 mg
  • 11%

Based on a 2,000 calorie diet



previous recipe:

Never Fail Chocolate Chip Cookies


next recipe:

Julie's Famous Chocolate Chip Cookies