Chewy Chocolate Sugarsnap Cookies
Ready In: 30 mins
Serves: 36
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 tablespoons margarine
- 1⁄2 cup unsweetened cocoa powder
- 3⁄4 cup butter, softened
- 1 cup white sugar
- 1⁄2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1⁄2 cup white sugar crystals
Directions
- 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, then stir in the cocoa mixture and the vanilla.
- Blend in the sifted ingredients to form a soft dough.
- Cover dough and refrigerate for 30 minutes to an hour.
- Preheat oven to 350°.
- Roll chilled dough into walnut-sized balls.
- Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
- Bake for 8-10 minutes in the preheated oven.
- Take the cookies out of the oven once they look like they are starting to set.
- The key to making these cookies great is to not overbake them.
- Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
- Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
- If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!
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