- 4 tablespoons butter, softened
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Preheat oven to 350 degrees F. In a large bowl, beat butter and sugar with an electric mixer on medium speed until well blended.
Beat in egg and vanilla until light and fluffy.Beat in flour, cocoa powder, and salt until dough is smooth, scraping down the side of bowl frequently with a rubber spatula.
Drop by slightly rounded measuring teaspoonfuls 3 inches apart onto well-greased cookie sheets. Flatten slightly with floured back of a spoon.
Bake 6-8 minutes, or until cookies are firm and top look dry. Let snaps cool 1 minute on sheets, then remove to racks and cool completely. Store in a tightly covered container.