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Chocolate Snaps

Chocolate Snaps

Carmela

Carmela

Crispy, chocolate cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SKIGRRL9
12

SKIGRRL9

8/29/2002

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.

NANCYLEEC
3

NANCYLEEC

9/13/2008

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.

Liz
2

Liz

8/26/2009

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!

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