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Flo�'s Chocolate Snaps

Source of Recipe

emmalish at egullet.org


Recipe Introduction

A fantastically crisp and deeply chocolate cooky, these are emmalish's version of a David Lebovitz recipe. The recipe makes a lot of cookies. She says that it makes about 75 cookies, but I got 100.

List of Ingredients

3 cups all-purpose flour (12.75 oz.)
3/4 cup unsweetened Dutch-process cocoa powder (2.25 oz.)
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1-1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
1 large egg yolk, at room temperature

FOR THE TOPPING
sugar, sanding sugar, or demerara sugar (optional)



Recipe

Whisk together the flour, cocoa, baking powder, and salt in a bowl. Set aside.

In the bowl of a stand mixer beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down as needed and add the egg and egg yolk, one at a time, beating well after each. Add the vanilla and beat again to mix.

Reduce the speed to low and add the flour mixture, mixing until just barely combined. Remove the dough from the bowl and knead slightly to bring the dough together (it will be crumbly). Divide into four equal pieces and roll each piece into a log approximately 1-1/2-inch�� in diameter and 7�� inches long. Wrap each log in plastic or parchment paper and refrigerate until firm, about 1 hour.

When ready to bake, heat the oven to 350� degrees.

Working with one dough log at a time, remove from the fridge and slice to whatever thickness you prefer [I found that slicing just under 1/4-inch worked well]. Roll the log a quarter roll after a couple of cuts to avoid having a flat edge.

Place the cookies on cooky sheets lined with parchment paper. You can place them fairly close together as these cookies don�ft spread. Sprinkle with decorating sugar, if you like, and bake for 10-14 minutes. Rotate the baking sheets halfway through the baking time. The cookies should be slightly puffed and firm around the edges. Cool on a rack on the sheet for 10 minutes and then on a rack until completely cooled.

Makes 75-100 cookies, depending on how thin you slice.