Chocolate Snickerdoodles. That’s right, I went there.

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what’s better than chocolate?

NOTHING. that’s right, folks. there’s little in life i believe to be better than chocolate. well, maybe cats. cats, and cookies – is it a coincidence that all these things start with the letter “c”? i think not. 

so, back to the chocolate. you know what’s good? a really well-made snickerdoodle. you know what’s even better than a really well-made snickerdoodle? a CHOCOLATE snickerdoodle. oh yes, my friends, a choc.o.late. snickerdoodle. break it down and think about it. think about all that cinnamon sugary goodness mixing with the amazing invention that is chocolate. i’m one of those people who thinks most things are made better by the addition of chocolate. peanut butter? way better when it’s with chocolate. mint? HELLO, peppermint patties! junior mints! those babies would be nothing without my dear friend chocolate. and while we’re on the subject, i’ll go right ahead and say it: when my dear aunt flo comes to visit, get outta my way, especially if “in my way” means “standing in front of the chocolate at the grocery store.” i think most women would agree, when it’s that time of the month (and when we’re sad/angry/happy/frustrated/cranky/tired/emotional), we need to find us some chocolate, and fast.

it was in one of these sad/happy/emotional states that i decided that snickerdoodles, an old standby in the spiced cookie category, could use a little, well, spicing up. and what better way to improve upon something already delicious than by adding chocolate? so add chocolate i did! and i am proud to say the results were pretty darn spectacular. these cookies still taste like traditional snickerdoodles, but they also, miraculously, taste like chocolate. these are so good, they’ve got me thinking i need to make me some mexican chocolate (cinnamon, almonds and vanilla) sometime soon. but we’ll save that for another day.

The Recipe (adapted from The All American Cookie Book’s recipe for “Best Ever Snickerdoodles”)

2 3/4 cups all purpose white flour

3 tsp baking powder

1/2 tsp salt

1/4 tsp ground nutmeg

3 tbsp cocoa powder (i get mine at trader joe’s)

1 cup (2 sticks) unsalted butter, slightly softened (note: this means you can stick them in the mic – but only for about 15 seconds!)

1 3/4 cups sugar

1 1/2 tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

For topping

1/4 cup sugar, combined with 1 1/2 tsp ground cinnamon

preheat oven to 375. grease several baking sheets or line them with silicone baking mats. 

in a large bowl, thoroughly stir together the flour, baking powder, salt, cocoa powder and nutmeg; set aside. in another large bowl (preferably a stand mixer), beat together the butter, sugar, and corn syrup until well blended and fluffy, about two minutes. add the eggs and vanilla and beat until well blended and smooth. turn the mixer to low/off and add half the flour mixture. increase speed and beat until the flour mixture is evenly incorporated. turn back down to low, add the remaining flour mixture, and beat again until incorporated.

let the dough stand for 5-10 minutes to firm up slightly. in the meantime, mix up your cinnamon sugar topping in a small bowl. 

when your dough is ready to go, roll portions into soft 1 1/2 inch balls. roll each ball in the cinnamon sugar mixture until fully covered. place on baking sheets, spacing evenly about 2-3 inches apart. bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes (mine took about 10). transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1-2 minutes. then, transfer the cookies to wire cooling racks. if you keep them on the hot baking sheets, they’ll continue to cook. let stand until completely cooled. now, eat, drool, and proceed to eat again.

store in an airtight container for up to 10 days or freeze for up to 2 months. 

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