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Crisp Chocolate Snaps

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Submitted by: foruiwill

 

These chocolate cookies should be refrigerated so the dough can be handled easily, so they're great make-ahead cookies.
 

Ingredients

  • 2 cups sugar
  • 1cup firmly packed brown sugar
  • 1 1/2 cups margerine or butter
  • 2 teaspoons vanilla
  • 3 eggs
  • 6oz (6 squares) semi sweet chocolate, melted, cooled
  • 4 cups All purpose flour or unbleached flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt

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Method

Heat oven to 350F. Lightly grease cookie sheets. In large bowl beat sugar, brown sugar and margarine until light and fluffy. Add vanilla, eggs, semi sweet chocolate - blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt - mix well. If necessary, refrigerate up to 24 hours for easier handling. Shape dough into 1 1/2 inch balls, roll in sugar. Place on cookie sheets, 11min, at 350F (8-12min) Cool 1 min.

 

Notes:

 

Number of Servings: 6 dozen cookies

 

Submitted by: foruiwill ()

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