Chocolate Snaps Sugar Cookie recipe

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Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

Nutrition Info

118.3 calories
carbohydrate: 17.4 g
cholesterol: 20.5 mg
fat: 5.2 g
fiber: 0.6 g
protein: 1.4 g
saturatedFat: 2.8 g
servingSize: -
sodium: 110 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

3 dozen

Recipe Note

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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