Dana Treat – Treat Yourself

Spoiled Rotten

Posted June 19, 2010

Flo’s Chocolate Snaps
Adapted from Ready for Dessert
Makes about 50 cookies

I took the liberty of adding ½ a cup of mini chocolate chips to my batter which you could, of course, leave out.  I cut my cookies a bit thicker than he recommends and next time I will just listen to him so they are thinner and snappier.

3 cups flour
¾ cup unsweetened Dutch-process cocoa powder
2½ tsp. baking powder
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1¼ cups sugar, plus more for sprinkling
½ tsp. vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature
½ cup mini chocolate chips (optional)

Into a small bowl, sift together the flour, cocoa, baking powder, and salt.

In a stand mixer fitted with the paddle attachment, beat together the butter and the sugar on medium speed just until smooth.  Add the vanilla, then beat in the egg and egg yolk.

Gradually add the cocoa mixture to the butter mixture, mixing until completely incorporated and no streaks of butter remain.  If using, mix the chocolate chips in by hand using a spatula.

On a lightly floured surface, divide the dough into quarters, and shape each quarter into a log about 7 inches long and 1½ inches in diameter.  Wrap the logs in plastic wrap and refrigerate until they’re firm enough to slice, about 1 hour.

Position racks in the upper and lower thirds of the oven; preheat the oven to 350ºF.  Line two baking sheets with parchment paper or silicone baking mats.  (DT: I skipped this step and had no trouble with the cookies sticking.)

Slice the logs into disks ½-inch thick and place the disks on the prepared baking sheets, spaced about ½-inch apart.  Bake, rotating the baking sheets midway through baking, until the cookies are puffed and slightly firm, 10 to 12 minutes.  Remove from the oven and immediately sprinkle with a bit of sugar.

Let the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack.  They will continue to firm up and get “snappy” as they cool.

(The dough can be refrigerated for up to 5 days or frozen for up to 1 month.  The baked cookies can be kept in an airtight container for 2 days.)

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