chocolate snaps sugar cookie

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Servs: 36  Prep: 20m  Cook: 12m  

"A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1/2 cup unsweetened cocoa powder 1/2 cup unsweetened cocoa powder
•   1/2 teaspoon salt 1/2 teaspoon salt
•   2 eggs 2 eggs
•   1 teaspoon baking soda 1 teaspoon baking soda
•   2 cups all-purpose flour 2 cups all-purpose flour
•   1/2 cup white sugar 1/2 cup white sugar
•   3 tablespoons margarine 3 tablespoons margarine
•   1 teaspoon vanilla extract 1 teaspoon vanilla extract
•   1/2 cup packed brown sugar 1/2 cup packed brown sugar
•   1 cup white sugar 1 cup white sugar
•   3/4 cup butter, softened 3/4 cup butter, softened

Instructions

1. 1. Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
   2. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
   3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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