This is a favorite cookie of mine because it's a combination of two of my favorites: crispy snaps and chocolate! I love traditional ginger snaps, but sometimes (all right most times) I really want something chocolatey - this is the perfect combination.
Cindy's Chocolate Snaps
2 cups granulated sugar
1 cup firmly packed brown sugar
1 1/2 cups butter, softened
2 teaspoons vanilla extract
1/2 teaspoon red food coloring (optional - but enriches the color)
6 ounces (6 squares) unsweetened chocolate, melted and cooled
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
Sugar (for rolling)
Instructions: In a large mixing bowl, combine both sugars with the butter and beat until light and fluffy.
Add the vanilla, food coloring, eggs and chocolate and continue beating until thoroughly combined.
Stir in the flour, baking soda and salt until well mixed.
Cover and refrigerate dough for at least 24 hours to make it easier to handle.
When you're ready to bake, preheat your oven to 350F degrees. Line sheets with parchment or lightly grease, then set aside.
Roll dough between palms of your hands into 1 1/2-inch balls, then roll in sugar to coat evenly.
Place sugar-coated cookie balls on prepared sheets, at least 3 inches apart.
Bake for 8 to 12 minutes, or until cookies begin to crackle. They will get a little puffy and then flatten.
Allow cookies to sit on sheet for 1 minute before transferring to wire racks to cool completely.
This recipe makes about 72 Cindy's Chocolate Snaps.