Crisp DARK CHOCOLATE SNAPS
2 cups sugar……………………………………............1 cup firmly packed dark brown sugar
1 cup vegetable oil…………………….……….........2 tsp. vanilla
2 tsp. dark chocolate syrup…………………....…1 tsp. instant coffee powder
6 oz. (6 sq.) unsweetened chocolate, melted & cooled
3 eggs……………………………………………...........…4 cups all-purpose flour
2 tsp. baking soda………………………….......……..1 tsp. salt
OPTIONAL: sugar to roll cookies in
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Preheat oven to 350. Line baking sheets with parchment paper & set aside.
In electric mixer bowl, beat the sugar, brown sugar and oil until light and fluffy. Add the vanilla, eggs, melted chocolate and chocolate syrup; blend well.
Next, beat in the salt, instant coffee powder and baking soda. Scrape down the sides of the bowl, and gradually beat in the flour on low speed (then raise speed to medium high and blend thoroughly). If you want, you can refrigerate the dough up to 24 hours now (covered with plastic wrap).
Roll dough into 1-1/2” balls (small cookie scoop). (If you want a crunchy sugar coating, you can roll the balls in a small bowl of granulated sugar too.) Put the cookies about 3” apart on the baking sheets.
Bake for 8-12 minutes or until they’re slightly firm on top (depends on your oven and how crisp you want them). {The cookies will puff up, then flatten during baking.}
Cool on the pans a minute or so, before removing to racks or paper to cool completely. Makes about 6 dozen cookies