Chocolate Snaps Sugar Cookie

Chocolate Snaps Sugar Cookie

59 Reviews 7 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
Recipe by  Andrea

“A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!”

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Adjust Servings

Original recipe yields 3 dozen



  1. 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.
  2. 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.
  3. 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.

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Reviews (59)

Rate This Recipe


Just made these cookies again.. I know, I'm a chocoholic....You too?? I sifted the cocoa into the mixture, dry instead of using the extra 3 TBS of butter.. a good thing! Much better cookie than the last too....Abit extra height and more flavor...MAGIC!



I can't really rate this recipe because I didn't follow it exactly! Like other posters, I added the cocoa to the dry ingredients and skipped the melted margarine alltogether. Also, I rolled them in powdered sugar instead of granulated and...I LOVE these cookies! They're firm, yet so soft in the middle, and the powdered sugar is kind of absorbed into the tops of the cookies, creating a subtle marbling effect that I really like. I can't rate the recipe as it is, but with these modifications, it's my favorite chocolate cookie!



The recipe as written isn't bad. We finished off 2 batches as I continued to fiddle with the recipe. I finally changed the recipe by omitting the cocoa powder/melted butter step completely. Instead, I sifted the cocoa in with the dry ingredients and left out the extra 3 tablespoons of margarine. The dough was much, much less sticky and gooey and much easier to roll. Instead of regular sugar, I rolled ours in powdered sugar and we like the taste and texture better. For the recipe as submitted, I give it 4 stars. With the minor changes, it's a 5 and definitely one I'll make again and again.

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Amount Per Serving (36 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 5.2 g
  • 8%
  • Carbs
  • 17.4 g
  • 6%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet



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Giant Chocolate Chip Cookie


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