Apologies to the cook for skipping the melted butter/cocoa step, but in the interest of time I sifted the cocoa with the dry ingredients like other reviewers. This is a great, standard chocolate cookie. I used dark brown sugar and a touch of instant coffee to enhance the chocolate flavor and it really suited my tastes.

One word...YUMMY! I've been making chocolate sugar cookies for a few years now using devil's food cake mix - which are a favorite among my children and their friends. I was looking for a version that I could make from scratch and this is it! I did follow other's suggestions to sift the cocoa in with the flour though...perfect! Thanks for sharing this great recipe!!

I am the baker who originally submitted this recipe. I like the recipe just the way it is as I submitted it because it makes it a thinner, more crisp cookie like a ginger snap (which is my all time favorite!). Of course alter the recipe the way you prefer for taste, texture or dietary reasons but please don't knock my recipe. Everyone has their own tastes and what they like. I am glad to see the recipe is well rated though...enjoy as I have! :)

This recipe is very good. The cookies are krispy and have a good flavor. They will go well with the tea I am hosting.

These are the BEST! I make these pretty often. The only thing is, I don't think the extra step of melting the margerine and cocoa in the pan is needed. I leave the margerine out completely. I mix the sugar and butter (actually I used butter flavored shortening in mine) then the eggs and vanilla. I then add all the dry ingredients and mix well. I also don't refrigerate it for an hour. I think if you use butter, like the recipe calls for, then the refrigeration is needed. I am using shortening, so it doesn't make a difference whether it has chilled or not, and I have done it both ways to make sure.

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!

YUM!!! Like others, I added sifted cocoa to the dry ingredients and omitted the margerine alltogether. I rolled 1/2 the cookies in regular sugar and 1/2 in powdered suger. I think I prefer the powdered suger, but love them both! =) Thank you for the easy 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!

Yum - bite-size brownies! I stirred in 1/2 a cup of mini-chocolate chips and 1 1/2 cups of finely-chopped toasted walnuts. The first batch was rolled in powdered sugar, but the cookies were too sticky for my cookie jar. The rest of the cookies were rolled in granulated sugar which worked much better. All of the cookies, however, were delicious! And as for the eternal question - to sift the cocoa with the dry ingredients or melt with margarine as directed? I sifted it into the dry ingredients and increased the amount of butter creamed with the sugars accordingly. It worked out great and I'll definitely make these cookies again!

Even after chilling the dough for a few hours, it was softer than I expected, BUT it still worked great. I dipped the rolled dough in "big sugar" instead of regular granulated sugar, as I like the sparkly look and extra crunch it provides. These are excellent. Oh--I used an additional 3 Tablespoons butter instead of margarine, as the recipe states. Worked just fine.

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...

These cookies were great, and easy too! When they came out of the oven they were soft and yummy.

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!

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.

These were alright...they flattened out quite a bit when I baked them, and had to bake them a few minutes longer than suggsted. I put a mini chocolate star in the middle of them (similar to a peanut butter blossom cookie, just with chocolate cookies) and they ended up good enough. Nothing REALLY special in my book, but a decent cookie.

I made these last night. They look wonderful (top cracked). Texture was great and they had a soft center which I liked. I didn't taste the chocolate flavor as I had hoped too. When I added the cocoa powder to the margarine mixture it glopped and flaked. It wasn't easy incorporating that into the mixture-It specked the dough. I think I must have done something wrong but I followed the recipe. The cookie was lighter after baking. Maybe next time, I'll try using butter and more of it to melt the cocoa thoroughly-and add more cocoa to the mix for a darker cookie. I rolled the dough balls in fine sugar. That made me taste the sugar more then the cookie. Next time I'll try course sugar and dip just the tops in it.