Rating: 4.61 stars
84 Ratings
  • 5 star values: 63
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

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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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

118 calories; protein 1.4g; carbohydrates 17.4g; fat 5.2g; cholesterol 20.5mg; sodium 110mg. Full Nutrition
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Reviews (69)

Most helpful positive review

Rating: 5 stars
04/05/2008
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! :) Read More
(46)

Most helpful critical review

Rating: 3 stars
12/28/2009
Good cookie. Read More
(3)
84 Ratings
  • 5 star values: 63
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/04/2008
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! :) Read More
(46)
Rating: 5 stars
07/31/2006
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! Read More
(30)
Rating: 5 stars
12/23/2005
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! Read More
(21)
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Rating: 4 stars
01/08/2004
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. Read More
(15)
Rating: 4 stars
10/14/2008
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. Read More
(9)
Rating: 4 stars
06/26/2004
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. Read More
(6)
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Rating: 5 stars
12/08/2009
these are REALLY good. The only thing I did different is I did not bother chilling or roll in sugar. I immedately dropped by large spoon (I always make big cookies) on a cookie sheet and baked. Flavor and texture was PERFECT Read More
(5)
Rating: 5 stars
12/18/2005
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. Read More
(4)
Rating: 5 stars
12/07/2009
Excellent! I followed other reviewers and omitted the margarine/cocoa step and added the cocoa directly to the dry ingredients. I chilled the dough 2 hours and had no trouble rolling these into balls. Using my small cookie scoop I got 47 cookies and I rolled some in powdered sugar and some in granulated. Unlike some of the other reviewers - we prefer the look and taste of those rolled in granulated sugar. Mine were perfect at 8 minutes slightly crisp on the outside and chewy (almost brownie-like) inside. A new favorite for us! Thanks for sharing! Read More
(4)
Rating: 3 stars
12/28/2009
Good cookie. Read More
(3)