The original recipe calls for two 1 ounce packets of Nestle Choco Melt. Which is a liquid chocolate flavor. No need for melting. Since I never have Choco Melt on hand I use melted and cooled unsweetened chocolate. I have been making these cookies for over 20 years, despite being a crunchy cookie (which I love) I have never shared these cookies with anyone who didn't love them.
Normally I use a large cookie scoop (1/4 cup) for large cookies, but for a Christmas cookie tray, I use the smaller cookie scoop (1 tablespoon), since everyone wants to try several different cookies. These are an excellent addition to your cookie tray.
Chocolate Snappers
Source: Nestle
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups granulated sugar, divided
1 large egg
1/4 cup light corn syrup
2 oz. Unsweetened Chocolate, melted and cooled to rm temp
Preheat oven to 375ยบ F.
Combine flour, baking soda, cinnamon, and salt in small bowl. Beat butter, 1 cup sugar and egg in large mixer bowl; beat until creamy. Add corn syrup and chocolate; beat well. Gradually beat in flour mixture. Shape dough into 1-inch balls. Roll in remaining sugar to coat. Place on ungreased baking sheets.
Bake for 12 to 15 minutes or until sides are set and centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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