Description

Capture the essence of vintage baking with these rich and crunchy Chocolate Snaps that pair perfectly with a cold glass of milk. This streamlined heritage recipe uses melted chocolate chips and a quick chilling step to achieve a professional bakery finish in your own kitchen.

Ingredients

2 cups semisweet chocolate chips, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup white sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 large egg
1/4 cup extra white sugar for rolling

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Instructions

Preheat oven to 350 degrees F (175 degrees C) and set aside slightly cooled melted chocolate chips.
In a medium bowl, whisk together the flour, baking soda, and salt.
Using an electric mixer, cream the softened butter and white sugar until light and fluffy.
Beat in the vanilla extract, corn syrup, and egg until well combined.
Reduce mixer speed to low and gradually incorporate the melted chocolate.
Mix in the flour mixture until the white streaks disappear, being careful not to overmix.
Chill the dough in the refrigerator for 30 minutes.
Shape dough into 1-inch balls and roll each in the extra white sugar until coated.
Place balls 1 inch apart on baking sheets and bake for 10 to 15 minutes until edges are lightly browned.
Allow cookies to rest on the sheet for one minute before transferring to a wire rack to cool completely.

Notes

For the best snap, ensure your butter is truly at room temperature before creaming to allow for proper aeration. If your kitchen is particularly warm, you may need to chill the dough for an extra 15 minutes to prevent it from sticking to your hands during the rolling process.

Prep Time: 45 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American