Chocolate Snaps

Recipe View Melt the chocolate chips in a heatproof bowl set over a simmering pot of water, stirring occasionally until smooth. Remove from heat and let cool slightly. (Approximately 10 minutes)

Recipe View In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.

Recipe View In a large bowl, using an electric mixer set at medium-low speed, cream together the softened butter and sugar until light and fluffy. (Approximately 3-5 minutes)

Recipe View Add the vanilla extract, corn syrup, and egg to the butter mixture, and continue beating until well combined. (Approximately 1-2 minutes)

Recipe View Reduce the mixer speed to low and gradually beat in the melted chocolate until just combined.

Recipe View Slowly add the flour mixture to the chocolate mixture, beating until just combined. Be careful not to overmix.

Recipe View Cover the dough and refrigerate until firm, about 30 minutes.

Recipe View Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Recipe View Shape the chilled dough into approximately 1-inch balls and roll them in additional granulated sugar (optional). Place the sugar-coated dough balls on the prepared baking sheets, about 1 inch apart.

Recipe View Bake for 10-15 minutes, or until the edges are lightly browned and the centers are set. (Approximately 10-15 minutes)

Recipe View Let the cookies stand on the baking sheets for 1 minute before transferring them to wire racks to cool completely.