chocolate snaps

makes 90 cookies

This is the very first recipe I had published—so this is also an anniversary celebration. Ten years ago Rosemary Black from the New York Daily News contacted me to feature a chocolate cookie recipe for Valentine’s Day. A few people asked if there was anything I’d change about the original. The answer is not really. I cut back a tiny bit on the sugar and have rewritten the directions slightly, but for the most part, this recipe delivered the goods just as I remembered from 10 years ago.

One new thing I’ve discovered is you can freeze the formed cookie dough drops, similiar to what I do with my chocolate chip cookies, so you can enjoy a plate of warm cookies whenever the mood strikes. Cold milk is optional, but highly recommended for dunking.

And if these cookies taste familiar, then you might have the same chocolate snap memory that beckoned me to develop this recipe in the first place. They were orginally made by Nabisco and even inspired this conversation on Chow a few years back. In case your still unsure if we’re talking about the same chocolate snap cookie, then look at this picture and tell me if the box looks familiar.

1cup (129 grams) all-purpose flour

2 teaspoons (6 grans) cocoa powder

1/2 teaspoon (3 grams) baking soda

1/8 teaspoon (1 gram) salt

1/2 cup (86 grams) bittersweet chocolate chips

1/2 cup (4 ounces) butter, softened

1/4 cup (54 grams) sugar

1/4 cup (62 grams) brown sugar, light or dark

1 large egg, at room temperature

1 teaspoon pure vanilla extract

Preheat the oven to 350ºF. Line two baking sheets with parchment paper; set aside. In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.

Place the choclate chips in a glass, microwave-safe bowl, and cook, uncovered, for 90 seconds, or until melted. Set aside to cool slightly.

In a large mixing bowl on medium-high speed, beat the butter and sugars until creamy. Add the egg and vanilla; beat for 1 minute until light and fluffy. Pour the melted chocolate into the bowl and beat for 1 more minute, until well-mixed.

Add the flour mixture, turn the mixer onto the lowest speed and mix until the flour is just incorporated. Stop the mixer and scrape down the sides of the bowl. Turn speed up to medium-high and beat for 30 seconds. The dough will look more like a thick cake batter than traditional cookie dough.

Fill a pastry bag and squeeze coin-sized dollops of dough 1-inch apart onto the prepared baking sheets. I can fit 24 cookies each on my half-sheet pans. Bake for 9 minutes, then remove sheets from the oven and let cool on the tray for two minutes. Using a spatula, transfer the cookies to the rack and let cool completely. Repeat with remaining dough, or see note for freezing formed cookies to bake at another time.

Freezer Note:

Place drops of dough onto a parchment lined cookie sheet—no need to leave too much space since you’re not baking them right now. Place the tray in the freezer until cookies set, about 20 minutes. Place formed cookies in a ziptop bag and remove as much air as possible. Freeze for up to one month. When ready to bake, follow directions, adding 1 extra minute to the cooking time, for a total of 10 minutes.