Oh Snap! (Cookie Edition)
Dec. 16th, 2024 12:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Snaps.
I had a recipe from my childhood that I was very fond of, and wanted to make again. Unfortunately it did not go well as it called for margarine - which has been substantially reformulated, and the recipe no longer works.
I threw that one away and made a new batch after a quick web search. Yields ~3 dozen.
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 Tbsp butter
1/2 cup unsweetened cocoa powder
3/4 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
2 eggses
1 tsp vanilla
1/2 cup white sugar (I used <1/4 cup cinnamon sugar instead.)
Mix together flour, baking soda, and salt. In a small saucepan over medium heat, melt the 3 Tbsp butter. Stir in cocoa, remove from heat, and set aside to cool. In a large bowl, cream together the butter, sugar, and brown sugar until fluffy. Beat in the eggses one at a time, then stir in the cocoa mixture and the vanilla. Blend in the flour to form a soft dough. Cover dough and refrigerate for at least an hour, preferably overnight.
Heat oven to 350°. Roll chilled dough into 1" balls, roll them in the cinnamon sugar, and place them 2-3" apart on ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.
What worked: These were good, and unlike the previous recipe, worked. I lined the baking sheets with parchment, which allowed me to cool and re-use the baking sheets while not having to move the cookies. My very large baking sheets meant that I could easily bake a dozen with spreading room. My childhood recipe used cinnamon sugar rather than plain - I like it much better.
What didn't: I baked the last dozen for 12 minutes, which produced the crisper cookie that I was looking for. (I might even be able to bake a minute or two longer.) My original family recipe also had 1/2 tsp cinnamon in the dough, which I should have added.
I am wondering whether rolling them in very coarse sugar would provide more crunch, or if it would just not meld with the cinnamon. Maybe I'll try and see.
Will I make it again? Sure, this will go into the recipe box.
I had a recipe from my childhood that I was very fond of, and wanted to make again. Unfortunately it did not go well as it called for margarine - which has been substantially reformulated, and the recipe no longer works.
I threw that one away and made a new batch after a quick web search. Yields ~3 dozen.
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 Tbsp butter
1/2 cup unsweetened cocoa powder
3/4 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
2 eggses
1 tsp vanilla
Mix together flour, baking soda, and salt. In a small saucepan over medium heat, melt the 3 Tbsp butter. Stir in cocoa, remove from heat, and set aside to cool. In a large bowl, cream together the butter, sugar, and brown sugar until fluffy. Beat in the eggses one at a time, then stir in the cocoa mixture and the vanilla. Blend in the flour to form a soft dough. Cover dough and refrigerate for at least an hour, preferably overnight.
Heat oven to 350°. Roll chilled dough into 1" balls, roll them in the cinnamon sugar, and place them 2-3" apart on ungreased cookie sheets. Bake for 8-10 minutes. Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to completely cool.
What worked: These were good, and unlike the previous recipe, worked. I lined the baking sheets with parchment, which allowed me to cool and re-use the baking sheets while not having to move the cookies. My very large baking sheets meant that I could easily bake a dozen with spreading room. My childhood recipe used cinnamon sugar rather than plain - I like it much better.
What didn't: I baked the last dozen for 12 minutes, which produced the crisper cookie that I was looking for. (I might even be able to bake a minute or two longer.) My original family recipe also had 1/2 tsp cinnamon in the dough, which I should have added.
I am wondering whether rolling them in very coarse sugar would provide more crunch, or if it would just not meld with the cinnamon. Maybe I'll try and see.
Will I make it again? Sure, this will go into the recipe box.
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