Chewy Chocolate Sugarsnap Cookies

Recipe by Dine Dish
READY IN: 30mins




  • 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!