Chocolate Snaps Recipe

Rich, chewy, and bursting with chocolate goodness, these snaps are the ultimate treat for anyone with a sweet tooth. Soft and buttery on the inside, crispy on the outside, and loaded with semisweet chocolate chips, every bite is a delight for the senses.

Ready Time

1 hrs 15 mins

Yields

9 servings

Ingredients

1 1/2 sticks (6 tablespoons) unsalted butter, softened
1/2 cup white granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semisweet chocolate chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, cream together the softened butter and sugars until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until just combined.

Stir in the semisweet chocolate chips.

The dough will be slightly sticky, but don’t worry, that’s okay! Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to use room temperature butter for easier mixing and a lighter texture in the cookies. Don’t overmix the dough, as this can lead to tough cookies.

Mix just until the ingredients come together, especially when combining the wet and dry ingredients.

Use high-quality chocolate chips for the best flavor. You can also mix in nuts or other add-ins if you like.

Leave about 2 inches of space between each cookie, as they will spread a bit during baking.

Keep an eye on the cookies after 9 minutes of baking, as the baking time may vary depending on your oven. Let the cookies cool completely on the wire rack before storing them in an airtight container to preserve their texture and freshness.

These cookies are best consumed within 3-5 days of baking, but they can be frozen for up to 2 months and thawed at room temperature when you’re ready for a snack!