Chocolate Snickerdoodles

Adapted via Food & Wine
Serves 20 (about 2 dozen cookies)

♦ 1 3/4 cups all-purpose flour
♦ 1 tsp baking soda
♦ 1/2 tsp baking powder
♦ Pinch of salt
♦ 1 stick unsalted butter, softened
♦ 1 1/2 cups sugar
♦ 2 ounces unsweetened chocolate, melted and cooled
♦ 1 large egg
♦ 1 tsp cinnamon

Preheat the oven to 375°F. In a bowl, sift the flour with the baking soda, baking powder and salt. In another bowl, using a handheld electric mixer, beat the butter with 1 cup of the sugar until creamy. Add the melted chocolate and the egg and beat until smooth. Beat in the dry ingredients until incorporated.

In a shallow bowl, mix the remaining 1/2 cup of sugar with the cinnamon. Roll the dough into 1-inch balls and roll in the cinnamon sugar (I made my cookies slightly larger than this). Transfer to 2 or 3 parchment paper–lined baking sheets (depending on the size of your cookies) and flatten to 2-inch rounds. Bake for 12 to 14 minutes, until the cookies are puffed and cracked. Transfer to racks and let cool.

To read more about these cookies and my musical pairing, click HERE

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