Cocoa Snaps

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READY IN: 45mins
SERVES: 18
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups butter, melted
  • 2
    cups unsweetened cocoa powder
  • 3
    eggs, beaten (just whip them up in a glass with a fork)
  • 4
    teaspoons baking soda
  • 1
    teaspoon salt
  • 2
    teaspoons vanilla
  • 3
    cups flour (not sifted)
  • 12
    cup sugar, in a small bowl for later
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DIRECTIONS

  • Melt butter and mix in cocoa until it is thoroughly blended. Add brown sugar. Let is cool slightly, then mix in beaten eggs. Add soda, salt and vanilla and stir. Add flour and mix thoroughly. Chill dough in the refrigerator for at least 1 hour (overnight is fine too).
  • Preheat oven to 350 degrees, rack in the middle position.
  • Roll dough into walnut sized balls with your hands. This dough may be sticky so roll only enough for the cookies you plan to bake immediately, the return the bowl to the refrigerator. Roll the dough balls in the bowl of sugar and place them on greased cookie sheets, 12 to a standard sheet. Flatten them with a spatula.
  • Bake at 350 degrees for 10 minutes. Cool on cookie sheets for a minute or two and then remove the cookies to a wire rack to finish cooling. (If you leave them on the cookie sheets too long they will stick).
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