Crispy, chocolate cookie.

Gallery

Recipe Summary

Servings:
12
Yield:
2 dozen
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.

    Advertisement
  • Refrigerate until firm, about 30 minutes.

  • Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

Nutrition Facts

322 calories; protein 3.6g 7% DV; carbohydrates 44.2g 14% DV; fat 16.7g 26% DV; cholesterol 35.8mg 12% DV; sodium 269.7mg 11% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/13/2008
Nice crackled top. Good chocolate cookie without a bunch of extra stuff. I used 1Tbl to measure and it was just slightly larger than 1" ball. Finished size was 2 1/2" diameter and approx 1/2" thick. Don't watch for these to "brown" because they're too dark to see. Bake a few and time for 10 minutes and test them. Get your timing down for the remaining batches. Mine only took 11 minutes. Nice rolled in regular sugar but LOVED them rolled in the coarse SparklingWhite sugar from King Arth Flour's Baker's catalog. I think these would also be good dusted with powdered sugar after completely cooling. I'd make them again. Read More
(3)

Most helpful critical review

Rating: 1 stars
08/29/2002
These cookies tasted like cardboard. I repeated the recipe five times to make sure I didn't make a mistake and I didn't. If you like cardboard then these are the cookies for you. If you like cookies this is the worste recipe I've ever tried in my entire cooking career. Read More
(15)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
08/29/2002
These cookies tasted like cardboard. I repeated the recipe five times to make sure I didn't make a mistake and I didn't. If you like cardboard then these are the cookies for you. If you like cookies this is the worste recipe I've ever tried in my entire cooking career. Read More
(15)
Rating: 4 stars
09/13/2008
Nice crackled top. Good chocolate cookie without a bunch of extra stuff. I used 1Tbl to measure and it was just slightly larger than 1" ball. Finished size was 2 1/2" diameter and approx 1/2" thick. Don't watch for these to "brown" because they're too dark to see. Bake a few and time for 10 minutes and test them. Get your timing down for the remaining batches. Mine only took 11 minutes. Nice rolled in regular sugar but LOVED them rolled in the coarse SparklingWhite sugar from King Arth Flour's Baker's catalog. I think these would also be good dusted with powdered sugar after completely cooling. I'd make them again. Read More
(3)
Rating: 5 stars
08/26/2009
I LOVE these cookies - they are just the right bit of chocolate for a cookie tray. This cookie looks just like a ginger snap - not puffy at all like the other snaps that are made with baking chocolate. Don't change a thing but I leave mine in for 12 minutes or so. Thanks Carmela! Read More
(2)
Advertisement
Rating: 5 stars
04/08/2013
Great cookie-Nice chocolate taste and the looks of them to me are pretty. Baked at 10 minutes and cooled for a few before taking them off cookie sheet. I would recommend this cookie and I will make again. Read More
(1)
Rating: 4 stars
12/23/2013
Try using 1/4 tsp. peppermint extract instead of vanilla. Read More
(1)
Rating: 5 stars
07/27/2020
These are the closest cookies to the old fashioned chocolate snaps in the little box. So delicious and popular. I substitute oil of coconut for the vanilla for that real taste. Read More
Advertisement
Rating: 3 stars
08/11/2018
I made it my own by putting chocolate chips and MnMs in it to give it a little extra sweetness.:) Read More