PREHEAT oven to 350° F.
COMBINE flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in 1 cup SNO-CAPS®. Drop by rounded tablespoon onto ungreased baking sheets. Top dollops with remaining SNO-CAPS®.
BAKE for 9 to 11 minutes or until centers are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 42 cookies
FOR HIGH ALTITUDE BAKING (3,500 to 6,000 feet): Increase flour to 2 cups plus 2 tablespoons. Reduce butter to 14 tablespoons; both granulated and brown sugars to 1/2 cup each. No changes in bake time.