Chocolate Snickerdoodles
Ingredients:
1 cup (2 sticks) butter, softened
1 and 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
2 and 3/4 cup all purpose flour, spooned and leveled
1 and 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup semi sweet chocolate chips
1/3 cup granulated sugar, for rolling
1 tablespoon cinnamon, for rolling
Directions:
Preheat oven to 350 degrees
Line a couple baking sheets with parchment paper
In a large bowl combine cocoa powder, flour, cream of tartar, baking soda, baking powder, and salt and blend
In a large bowl or stand mixer, beat butter until creamy, then add 1 and 1/2 cups sugar. Beat for a couple minutes until light and fluffy, remembering to scrape the sides and bottom of the bowl.
Add 2 eggs and vanilla and mix well.
Turn the mixer on low and slowly beat in the flour mixture. Mix only until just combined, making sure to scrape the sides and bottom so that it all gets incorporated.
Stir in chocolate chips.
Shape the dough into rounds about 2-3 tablespoons each.
In a shallow bowl, combine 1/3 cup sugar with 1 tablespoon cinnamon.
Roll each ball of dough in the cinnamon sugar mixture.
Place the sugared dough on the prepared cookie sheets at least 2 inches apart.
Bake at 350 for about 10-12 minutes, or until the edges are set and the middle is soft and still shiny. Every oven is different, so keep an eye on it.
Let rest on the baking sheet for about 2 minutes.
Transfer the cookies to a wire rack to cool.
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