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Chocolate Snaps Sugar Cookie
SUBMITTED BY:
Andrea
PHOTO BY:
cookinthepot
"A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!"
RECIPE RATING:
Read Reviews
(40)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
12 Min
READY IN
32 Min
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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 white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup white sugar
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jul. 31, 2006 by
LILMOMMASGIRL
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LILMOMMASGIRL
Jul. 31, 2006
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!
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6 users found this review helpful
Just made these cookies again.. I know, I'm a chocoholic....You too?? I sifted the cocoa...
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Reviewed on Jan. 8, 2004 by MARTINMOM
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MARTINMOM
Jan. 8, 2004
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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4 users found this review helpful
The recipe as written isn't bad. We finished off 2 batches as I continued to fiddle with the...
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Reviewed on Dec. 23, 2005 by
WMJEFFER
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WMJEFFER
Dec. 23, 2005
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!
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2 users found this review helpful
I can't really rate this recipe because I didn't follow it exactly! Like other posters, I...
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Reviewed on Dec. 17, 2005 by AFLAGINESS
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AFLAGINESS
Dec. 17, 2005
These were some of the best choc. cookies we've had! Very soft on the inside and just a little firm on the outside. Yum! I actually added half of the cocoa to the flour mix and the rest to the melted margarine. Did not have any problems with it all mixing together.
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2 users found this review helpful
These were some of the best choc. cookies we've had! Very soft on the inside and just a...
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Reviewed on Nov. 24, 2004 by
DAVIDRAYROB
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DAVIDRAYROB
Nov. 24, 2004
I took the previous reviewers advice and ommited melting the maragine and adding the cocoa. (I left the 3 TBS of margarine out altogether) I sifted the cocoa in with the dry ingredients as well. This dough, even when chilled becomes a mess as it warms so I placed it in a bowl of ice water to keep it cold. Additionally I decided to use powdered sugar to roll the balls into instead of granular and discovered if I dusted my hands with it before I picked up the dough to roll into balls it didn't adhere to my hands. The cookies after baking and rising with the powdered sugar kind of separated and marbled giving the cookies a fantastic look (You'll see what I mean if my explanation isn't clear)The adjusted recipe was absolutely delicious and the presentation was even better. They have a nice chewey texture. I highly recommend that you roll these in powdered sugar instead of granular.
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2 users found this review helpful
I took the previous reviewers advice and ommited melting the maragine and adding the cocoa. (I...
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Reviewed on Dec. 11, 2002 by PICKERTRD
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PICKERTRD
Dec. 11, 2002
After searching high and low for a "good" chocolate sugar cookie recipe, I finally found this one. By far, the best taste and the best baking performance. These cookies can be made to be big or small, flat or puffy. Just like a regular sugar cookie!
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2 users found this review helpful
After searching high and low for a "good" chocolate sugar cookie recipe, I finally found this...
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Reviewed on Nov. 24, 2006 by
hugkiss77
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hugkiss77
Nov. 24, 2006
One word: Heaven! I went by the recipe except I rolled the cookies in brown sugar/white sugar mixture. They turned out 100% better than my favorite snickerdoodle recipe! Soft and chewy on the inside and crunchy on the edges. Perfection in a cookie! I baked them for 8min. only. I found there wasn't a gooey mess when I added the cocoa to the melted butter. I did it this way instead of taking the suggestions of other reviews because I figured there was a reason that step was there. It has to be done to get that soft, chocolaty center. Thank you for a perfect chocolate snickerdoodle cookie!
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1 user found this review helpful
One word: Heaven! I went by the recipe except I rolled the cookies in brown sugar/white sugar...
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Reviewed on May 4, 2006 by
Jen Levin
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Jen Levin
May 4, 2006
I had my doubts about adding the cocoa to the margarine and they were well founded. It clumped and made a big nasty lump of wet cocoa. Even after mixing there were large bitter clumps in the dough and it was inedible. I threw it away without baking any. I had high hopes, but I don't even want to consider making them again and adding the cocoa powder to the dry ingredients...
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1 user found this review helpful
I had my doubts about adding the cocoa to the margarine and they were well founded. It...
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Reviewed on May 18, 2005 by ELISSAROCKS
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ELISSAROCKS
May 18, 2005
Very good cookie. I recommend baking the full 10 minutes though. I baked the first batch for 8 minutes (I prefer a moister cookie) and it was still gooey and raw in the middle. The next batch i baked for 10 minutes and it was soft in the center but crunchy on the outside. I skipped the 3 tbspoons margarine and just mixed everything in the same bowl as previous reviewers suggested and it was very good. Yummy, thanks for the recipe!
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1 user found this review helpful
Very good cookie. I recommend baking the full 10 minutes though. I baked the first batch for...
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Reviewed on Jun. 26, 2004 by
KRISTEN02
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KRISTEN02
Jun. 26, 2004
I agree with reviewer "martinmom" completely with the revisions made. I made the recipe as is, but I would make it next time with those changes. First of all, when you melt 3 tbsp. margarine and mix in 1/2 cup baking cocoa powder, it turns into chocolate "glop". I let it cool, and tried to incorporate it into the other ingredients by stirring, but I finally used the mixer. I will just sift the cocoa in with the dry ingredients next time. Also, the dough was VERY sticky, even though I left it in the fridge overnight. I had to frequently rinse my hands as they became sticky while rolling the cookies. Also, make sure to put the dough in the fridge inbetween batches or it will "melt". The granulated sugar on the outside was...well...grainy... I tried powdered sugar for the next batch and it was much better. Finally, these are good cookies, inbetween a chocolate cookie and a sugar cookie. Not overly chocolatey tasting, but not overly sugar cookie tasting either.
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