a fantastic chocolate cookie fashioned to resemble a sugar or snickerdoodle. I can assure you that these are delicious and won’t last long.
| Prep Time: | 20 mins |
| Cook Time: | 12 mins |
| Total Time: | 32 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons margarine
- ½ 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
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 118 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 110 mg |
| Sugars | 11 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Yes, the margarine makes them crispy, hence “snaps”. If you change the recipe, your review is not relevant. They’re not supposed to be soft and chewy. I found this recipe when searching for “best crispy chocolate cookie”. And they are. Thank you, Andrea!
Good flavor
Fantastic cookies. I did like other reviewers and omitted the margarine, preferring to sift the cocoa powder with the flour, baking soda, and salt. In the author’s review for this, she says that she likes crispier cookies, so I assume that the margarine is what helps make them like that; mine were not crispy. I must cook these again, and, in so doing, perhaps leave them in the oven a bit longer, for they came out a tad bit underdone.
At the end, rolled some in sugar and left some plain. Prefer them without the extra sugar.
Skipped margarine step, added cocoa directly to the flour. Added about a tbsp of instant coffee and a bag of mini dark chocolate chips. Used salted butter. Rolled in powdered sugar. These came out like little lava cake cookies – crunchy on the outside, gooey on the inside. Pic posted. Love them.
These cookies are so good! We were worried about the 3 Tablespoons of margarine like other reviewers, but went for it anyway! We stirred the clob in until there were no more clumbs and we loved them! We definitely didn’t use a whole 1/2 cup sugar to roll the cookies in before baking more like 1/4 cup, but the less sugar the better right We are definitely planning on making them again!
I made them twice – two batches of 24 – once without the margarine and they were pretty darn good – and once following the recipe and they were beyond excellent – definitely recommend following the recipe – and hiding the cookies
This is now my husband’s favorite cookie, and he really doesn’t like sweets. I love them, too!
I love this recipe!
I followed this recipe as is and they turned out great! I did need to bake them more like 12-14 minutes, maybe due to the type of pan or the parchment I used. The texture and flavors are great! I am only giving 4 stats because I feel like so
I used Almond Extract instead of Vanilla, and it was a big hit at church. I will make it again and again!! It was very Yummy.
Made these for the Christmas cookie exchange at work. Huge hit! Several people asked for the recipe!
This was amazing! It tasted like melted chocolate. All I did was change the margarine to butter and it won me first place in a competition. Thank you!
Great recipe. My son, his gf , husband and I loved them. Were not chocolate eaters. . Yumm
Totally yummy!
I’ve looked for a good basic chocolate cookie recipe for a long time. I’ve found it! The only changes I made to it were sifting the cocoa powder in with the flour, leaving out the margarine and adding 2 teaspoons of espresso powder to the dry ingredients. Chilled for 4 hours. Baked them for 8 minutes. Crispy edges and soft centers. Great recipe!
I made it as a main recipe for chocolate chip cookies as with the listed recipe. Found it a little bland, so I will add salt to the next batch.
My family loves these. My favorite chocolate cookie. I don’t do the step where you put the 3 TBSP margarine in the pot and melt it with the cocoa. Not necessary. I just leave the 3 TBSP out all together and mix everything up like a normal cookie recipe, sugar and butter first, then the eggs, dry ingredients etc. The step of letting it sit in the fridge is also unecessary-this might be because I use butter flavored shortening (Crisco) instead of butter.
Delicious cookies!! I made them exactly according to the recipe and had no problem. I don’t know what happened to the lady who couldn’t incorporate the melted butter/chocolate mixture, but mine did just fine. I’ll be making these cookies again!
these really werent that great. they didnt have a distinct chocolate flavor.
Good cookie.