“Snaps.” The word just sounds fun, doesn’t it? I always thought that if a cookie had the word “snap” in it, it referred to the crackly look on top of the cookie. Turns out, I was wrong. (My kids won’t believe I just admitted that.) I did a little research, and as it turns out, if a cookie is a “snap, ” it simply means it is easy or a “snap” to make. (taken from the German language, “snappen” which means “to seize quickly.”) I think I used the word “snap” too many times in this paragraph, so I’ll just finish this up and say that this cookie is soooo good.
Espresso Chocolate Snaps
3 cups flour
1 cup dry cocoa (I used Dutch process)
2 heaping Tbs espresso powder
4 tsp baking soda
1 tsp sea salt (or plain salt)
3/4 cup salted butter
3/4 cup shortening
2 cups sugar
1/2 cup brown sugar
1 tsp vanilla
Glitter sugar, white sugar or confectioner sugar for rolling cookies
Preheat oven to 350 degrees.
In large bowl, combine the flour with the cocoa, espresso powder, baking soda and sea salt.
In mixing bowl, cream together the butter, shortening and sugars (brown and white). Add the eggs one at a time and be sure they are incorporated into the mixture. Add the dry mixture to the wet, just a little at a time so not to have the “flour shower.” Mix to combine.
Using your hands, roll the dough into 2 inch balls then roll in the sugar of your choice. Place on cookie sheet without crowding. These spread, so you don’t want them close together. Bake for about 14 minutes. Allow to cool on the pan for a few minutes before transferring to wire racks or foil.
What do I love about this recipe? I love the taste of chocolate and coffee together! Plus these are really pretty!
What don’t I love about this recipe? Well, this is a grown-up cookie. This isn’t for kids….too much caffeine and chocolate! So, unless you want the kids bouncing off the ceiling, you may have to make a batch of some other kind of cookie for them!