Crisp Chocolate Snap

• 2 cups sugar
• 1 cup firmly packed brown sugar
• 1 1/2 cups margarine or butter, softened
• 6 oz unsweetened chocolate, melted, cooled
• 2 tsp vanilla
• 1/2 tsp red food color, if desired
• 3 eggs
• 4 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1/4 cup sugar

In large bowl, combine 2 cups sugar, brown sugar and margarine; beat until light and fluffy. Add chocolate, vanilla, food color and eggs; blend well. Add flour baking soda and salt; mix well. Cover with plastic wrap; refrigerate 1 to 2 hours for easier handling.

Heat oven to 350 degrees F. Lightly grease cookie sheets. Shape dough into 1 1/2-inch balls; roll in 1/4 cup sugar. Place 3 inches apart on greased cookie sheets.

Bake at 350 degrees F. for 8 to 12 minutes or until set. (Cookies will puff up, then flatten during baking.). Cool 1 minute; remove from cookie sheets.

Yield: 6 dozen cookies

From: Pillsbury Best Cookies Cookbook