Dark Chocolate Butter Snaps
(Makes 36 to 48 cookies)
From the kitchen of Lyn Livingston
To me nothing says Love more than my favorite dark chocolate cookie. Always in my Christmas assortment but great every month of the year. I also use them for Thank You gifts.
Ingredients
2 cups unsweetened dark cocoa powder
1 ½ cups butter, melted
2 cups brown sugar
2 teaspoons pure vanilla
3 eggs, beaten
3 cups un-sifted flour
4 teaspoons baking soda
½ teaspoon salt
½ cups sugar, in a small bowl reserved for later
Directions
Put 2 cups of the unsweetened dark cocoa powder in Mixer bowl.
On low speed slowly add melted butter until mixed well.
Add brown sugar and continue to mix. Before continuing let cool.
Add vanilla to eggs in a glass and beat until mixed. Then add to cocoa mixture that is now at room temperature.
Mix flour, salt, and baking soda.
Add flour mixture mixing only until blended, scraping sides of bowl.
Cover and place dough in refrigerator to cool for a minimum of one hour or overnight.
Before baking prepare cookie sheets with parchment paper.
Roll dough out into medium balls about the size of pecan (for large cookies use walnut size.) Roll dough balls in reserved sugar and place on cookie sheet. Keep dough refrigerated until ready to bake.
When rolling out balls pre heat oven to 350 degrees. Bake 10-12 minutes for medium cookies and 12-15 minutes for larger cookies. Ovens may differ in cooking times
Cookies will crack on top as they bake. Let cool 2-3 minutes before removing from parchment paper. Cool on wire racks.
Store in an air tight container.
You can find lyn at http://www.hisperfecttiming.com/