Crisp Chocolate Snaps

These chocolate cookies should be refrigerated so the dough can be handled easily, so they're great make-ahead cookies.

Ingredients:

• 2 cups sugar
• 1cup firmly packed brown sugar
• 1 1/2 cups margerine or butter
• 2 teaspoons vanilla
• 3 eggs
• 6oz (6 squares) semi sweet chocolate, melted, cooled
• 4 cups All purpose flour or unbleached flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Directions:

Heat oven to 350F. Lightly grease cookie sheets. In large bowl beat sugar, brown sugar and margarine until light and fluffy. Add vanilla, eggs, semi sweet chocolate - blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda and salt - mix well. If necessary, refrigerate up to 24 hours for easier handling. Shape dough into 1 1/2 inch balls, roll in sugar. Place on cookie sheets, 11min, at 350F (8-12min) Cool 1 min.

Number of Servings: 6 dozen cookies