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Sea salt chocolate snaps
I once baked a batch of these snaps and left them on the counter for three days. They were still crisp by Thursday—no sogginess, no stale edges. That's the thing about this recipe: it earns its keep through sheer reliability.The trick is really just in how you melt the chocolate. I've found that low heat and a little extra stirring prevent scorching, which ruins everything. A splash of coconut oil gives them that beautiful snap when they cool.
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Place the dark chocolate chips in a microwave-safe bowl. Microwave on medium power for 30 seconds, then stir well. Repeat in 30-second intervals until the chocolate is almost completely melted but still has some small unmelted pieces (about 2-3 minutes total). Do not overheat—the residual heat will finish melting them.
- Stir in the butter and vanilla extract until smooth and glossy. The mixture should look shiny, with no visible lumps of butter remaining.
- Drop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart. Use a spoon to gently flatten each mound slightly—it helps them spread evenly as they cool.
- Sprinkle sea salt over each chocolate snap while still warm. If using nuts, scatter them on top now too. Press lightly so they adhere.
- Let the snaps sit at room temperature for about 20 minutes until firm to the touch but not completely hardened—they should have a slight give when pressed gently with your finger.
Nutrition
Notes
- Store in an airtight container at room temperature for up to 2 weeks—they actually get better after a day as the flavors meld.
- If your kitchen is very warm, pop them in the refrigerator for 5 minutes before serving; just let them come back to room temp so they snap properly.
- For a sweeter version, use semi-sweet chocolate chips instead of dark, and reduce the salt slightly.
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