Flo's Chocolate Snaps

Many people would undoubtedly make these cookies to eat on their own. I, however, am not a fan of chocolate cookies. There is a recipe for banana butterscotch cream pie that I have been itching to make that has a cookie crumb crust made from these cookies, so I really did have to make them.

Even though I do not love chocolate cookies, I definitely do have a number of friends that would be more than happy to help me consume the extras, and I will bring what I do not use for the pie crust to school for the seniors. It will be quite interesting to see how long they last in the Shell House.

 Although I would not seek out a chocolate cookie, these did have a nice flavor, and they will definitely serve their purpose well in the pie. Check back soon for the post on the banana butterscotch pie!


Flo's Chocolate Snaps
Makes about 70 cookies
Adapted from Room for Dessert


1/2 pound butter, at room temperature
1 1/4 cups sugar, plus more for sprinkling on cookies
1/2 teaspoon vanilla extract
1 egg, at room temperature
1 egg yolk, at room temperature
3/4 cup cocoa powder
3 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Cream butter and 1 1/4 cups sugar. Add vanilla, egg, and egg yolk and beat until fully incorporated. Whisk together cocoa, flour, baking powder, and salt. Gradually beat in dry ingredients. Divide dough into three pieces. On a lightly floured surface, roll each portion into a log about 7 inches long and 2 inches in diameter. Wrap logs in plastic and refrigerate until they're firm enough to slice. Preheat oven to 350. Slice logs into 1/3-inch thick slices and bake on parchment-lined baking sheets for 10-12 minutes, until puffed and slightly firm, rotating halfway through. Sprinkle warm cookies with sugar. Allow to cool completely.