Chewy Chocolate Sugarsnap Cookies

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 36
• 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 sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sugar crystals

Recipe

• 1 sift together the flour, baking soda and salt; set aside.
• 2 in a medium saucepan over medium heat, melt margarine.
• 3 stir in cocoa, remove from heat and set aside to cool.
• 4 in a large bowl, cream together the butter, 1 cup sugar and brown sugar until fluffy.
• 5 beat in the eggs, then stir in the cocoa mixture and the vanilla.
• 6 blend in the sifted ingredients to form a soft dough.
• 7 cover dough and refrigerate for 30 minutes to an hour.
• 8 preheat oven to 350°.
• 9 roll chilled dough into walnut-sized balls.
• 10 roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
• 11 bake for 8-10 minutes in the preheated oven.
• 12 take the cookies out of the oven once they look like they are starting to set.
• 13 the key to making these cookies great is to not overbake them.
• 14 allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
• 15 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.
• 16 if you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!