Chocolate Snaps
Indulge in the rich, chocolatey decadence of these irresistible Chocolate Snaps—a delightful combination of crisp edges and a soft, chewy center. Made with simple pantry staples like unsweetened cocoa powder, softened butter, and a blend of granulated and light brown sugars, these cookies deliver a deep cocoa flavor with just the right balance of sweetness. Ready in under 35 minutes, this quick and easy recipe is perfect for satisfying sudden chocolate cravings or impressing at your next gathering. With just one bowl for the wet ingredients and a few easy steps to mix and bake, these cookies are as effortless as they are delicious. Serve them warm with a glass of milk or pack them into a cookie tin for an indulgent gift—either way, these Chocolate Snaps are bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar (packed)
- 1 pieces large eggs
- 1 teaspoons pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract to the butter mixture, and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Scrape down the sides of the bowl as necessary to ensure the dough is evenly mixed.
Using a small cookie scoop or a tablespoon, scoop rounded portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1324 mg | 58% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 212.0 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 246 mg | 19% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
