Monday, August 17, 2015

Chocolate Snaps

Attention, all you chocolate lovers out there! 
Here's a cookie guarrenteed to please.
They are full of chocolatey goodness and have a similar texture to ginger snaps 
(I'll post my recipe for those at a later date)
I brought a box full of them to our neighbourhood BBQ last night and 
they disappeared in no time flat!
  • 1 1/2 cups butter or margarine
  • 2 cups sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 2/3 cup unsweetened cocoa
  • 2 tablespoons shortening or margarine*
  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • sugar
*Because I used cocoa instead of unsweetened melted chocolate in this recipe,  I needed to add 2 tablespoons shortening to complete the substitution.
  1. Preheat oven to 350º.
  2. In bowl of stand mixer, beat together the butter, sugar and brown sugar until light and fluffy.
  3. Add the vanilla and the eggs one at a time, beating in between each addition.
  4. Add cocoa and the 2 tablespoons of shortening and blend well.
  5. Add remaining dry ingredients and mix until blended.
  6. Refrigerate mixture for a minimum of 1 hour for easier handling.
  7. Scoop out dough on to cookie sheets using a cookie scoop or soup spoon.  Leave room for the cookies to spread during baking. 
  8. Roll each scoop of dough into a 1 1/2" ball.
  9. Dip each ball into sugar covering the tops.
  10. Bake in 350º oven for about 10 minutes.  Cookies will puff up a bit in the oven.
  11. When you take them out, drop the pan on the counter so the cookies will "deflate". This makes them extra chewy.
  12. Cool on pan for 3-5 minutes and then remove to brown paper or a rack.
  13. These freeze very well.


  1. Oooo - you do have my attention! Love how you've plated them too.

  2. These chocolate gems look like they are would be great with a cold glass of milk. I will make a batch as soon as our 100 degree days end & I can use my oven again. I would also like to try adding a bit of espresso powder since I love the combination of coffee & chocolate. Thank you for another great recipe.

  3. These resemble the recipe by Emma Showalter from the Mennonite Cookbook. I received that cookbook as a wedding shower gift in 1979 and I cannot count how many times I have made them. Never thought about a chocolate version--thank you. It will be a hit a family gatherings for sure.

  4. I made these cookies on Monday and although they don't look quite as nice as yours do (I think I should have used the amount of butter that the recipe called for, I probably reduced it by about 1/4 cup) but they are yummy. I liked Ellen in Oregon idea about adding some espresso powder and will try that next time.

  5. Lianne in Carp, ONAugust 19, 2015 at 7:14 PM

    I made these cookies tonight for my office 'treat' day tomorrow, they are by far....outstanding!!! I made the addition of chocolate chips and they turned out delicious! will definitly be making these again!