Chocolate snickerdoodles take the much-loved cookie up a notch.
Who can argue with chocolate and cinnamon, right? More so if it’s a cookie.
Cookie baking season is one of the best times of the year. You can make amazing homemade gifts, or fill the cookie jars at home and at work with little effort. It takes some patience, because, you know, one batch after the other does take some time, but the recipes themselves are usually easy to make and fast to bake.
Chocolate snickerdoodles fall under that category, easy, fast and so so delicious. The cookie is soft, with a pronounced chocolate flavor and a cinnamon undertone that makes them deep and barely spicy.
The recipe hails from a baking book I bought a few years ago, and it surprises me with outstanding recipes, lots of them. I buy a LOT of cookbooks – will always do, who am I kidding – but few surprise me. The quality of the recipes in this one was a wonderful discovery.
I barely adapted something here and there, as usual.
The quality of the cocoa powder and the cinnamon is of the utmost importance. I like deep unsweetened cocoa, like Valhrona, and Vietnamese or roasted cinnamon. They do make a difference. But that’s me and my palate. Use what you have at home and go from there. You can’t have a bad chocolate snickerdoodle if you follow this recipe.
The holiday season is here already and cookie baking will happen whether we want it or not. Me, I love baking cookies, which was not always the case. Weird as it sounds I’m not a big cookie eater. Shocking for a baker, I know, but the truth nonetheless.
But it turns out I don’t bake because I want to eat. I do it because I love to bake, literally.
I love to use a certain ingredient or see what comes out of a new recipe, or how this will react with that. I don’t bake these lemon crinkle cookies because I want to eat them but because I want to know if they are in fact as lemony and as awesome as the recipe said (which they are). Though after a few times, I might bake the best chocolate bundt cake ever because I crave it. It has bourbon, that might be one of the reasons.
Back to our chocolate snickerdoodle recipe here, they scream to be added to your holiday cookie baking list. If you haven’t already. There’s always room for a new chocolate cookie recipe, don’t you think?.
Yield 25 cookies
- 2 Tbs (30g) sugar
- 2 teaspoons ground cinnamon, divided
- 1 1/2 cups (300g) sugar
- 2 1/4 cups (300g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (225g) butter, at room tº
- 2 eggs, at room tº
- 1 teaspoon vanilla extract or paste
- In a small shallow bowl mix the first amount of sugar and 1 1/2 teaspoons cinnamon. Reserve.
- Preheat the oven to 350ºF / 180ºC.
- Line cookie sheets with parchment paper.
- In a large bowl beat butter with sugar for a few minutes, until creamy.
- Add eggs, one at a time and beat well.
- Add vainilla and mix.
- Sift dry ingredients: flour, remaining 1/2 teaspoon cinnamon, cocoa powder, baking powder and salt (I measure them and sift directly over the butter, but you can do it in another bowl if you want). Add to the butter and mix well until no dry spots remain.
- Take teaspoons of dough and make balls the size of walnuts.
- Roll them in the sugar and place in the prepared sheets, spacing them a few inches apart to let them expand during baking.
- Bake for 12-15 minutes, until the top is dry and the cookies barely start to crackle.
- Let cool 5 minutes and lift them carefully with a spatula. Let cool completely on a wire rack and keep in tins or airtight cookie jars.
barely adapted from Hand Made Baking, by Kamran Siddiqi