Chocolate Snappers

More cookies.
More chocolate,
More cinnamon.
The story of my life, it’s true. I’ve noticed that most of my post seem to contain/be one or more of the above things. Well, I don’t really mind, they’re all the best things anyway :)
Chocolate snappers are such a childhood classic for me, them and oatmeal cookies (ha..cookies, chocolate and cinnamon again). They’re great warm from the oven whilst they’re still slightly soft and the chocolate chips are melty, and then once cooled, they become crunchy and ‘snappy’, and much more tasty.
I totes know why these cookies are called chocolate snappers. It’s obvious that a legally blonde ‘snap cup’ was involved, resulting in lots of ‘snaps for chocolate cinnamon cookies’, and thus their name was born. Yeah, don’t deny it, you know it’s a flawless explanation.

Reduced Fat Chocolate Snappers
(makes 60 cookies)
1 cup (8 oz) granulated sugar (plus extra for rolling)
1/4 cup (3 oz) golden/ corn syrup
7 tbsp (3.5 oz) butter
2 tbsp unsweetened applesauce*
1 egg
1-2 tsps cinnamon
1 tsp vanilla
1/2 cup (2 oz) cocoa powder**
1 3/4 cups (8 oz) flour
2 tsps baking soda
1/4 tsp salt
3/4 cup (6 oz) chocolate chips
Preheat oven to 350 degrees F.
Cream sugar, syrup and butter. Stir in applesauce, egg, cinnamon, vanilla and cocoa powder. Sift in flour, baking soda and salt then add chocolate chips and stir until fully combined.
Pour some sugar (start with 1/4 cup) into a shallow, wide bowl. Take rounded teaspoons of dough and roll in sugar, then place on a lined baking sheet. Squash the ball of dough down using two fingers, cookies will spread slightly during baking so leave about 2 fingers of space between them. Bake for 7-10 minutes until the edges of the cookies are set. Transfer to a cooling rack, devour 😉

If your feeling sassy and want to make the non-reduced fat version:

*replace the apple sauce with 4 more tbsps of butter.

** You can use 2 oz of melted bittersweet chocolate instead.


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