dark chocolate snickerdoodles
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it’s that time of year, holiday cookie baking time. these dark chocolate snickerdoodles are first on my baking list
when the kids were little, i used to have my christmas shopping nearly done by october. cards by the first week of november, and by thanksgiving i would be finishing the wrapping. that way, i could spend the entire month between thanksgiving and christmas focusing on the fun parts of the holiday season. we’d drive around looking at all the holiday lights. cut down our tree. decorate inside and out. we’d hang stockings, build our lego advent calendar sets each day, watch christmas movies one after another, and bake batch after batch of cookies.
as the kids gets older, our schedule gets busier, and now i find myself scrambling for gifts right up until december 23rd. last year we moved on christmas eve. with the weeks leading up to christmas full of semester finals for the kids and packing for me, there wasn’t a lot of baking or decorating, and i didn’t even do cards.
this year we are making up for it. i’m not as ahead as in years past, but this past week i did order our holiday cards, and yesterday i ordered the first of my gifts. stella of course has compiled a list of every ting we must bake this year, and her top pick for cookies are these dark chocolate snickerdoodles.
i love snickerdoodles, but the kids find them less than exciting. not that they’d pass them up if offered, but they prefer something with chocolate. these spiced chocolate crinklles are always a hit , and i love the combination of chocolate and cinnamon, so chocolate and snickerdoodles seemed like a match made in heaven.
i was not wrong, not even a little bit.
dark chocolate snickerdoodles
- 2 cups of flour
- 1/2 cup Double-Dutch Dark Cocoa
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup of butter, softened at room temperature
- 1 cup of brown sugar, packed
- 1/2 cup sugar
- 2 eggs at room temperature
- 1 tsp vanilla
- 2 Tbsp sugar mixed with 2 tsp cinnamon (for rolling)
- whisk together the four, cocoa, cream of tartar, baking soda, and salt
- in the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy
- scrape down the sides of the bowl and add eggs one at a time, then blend in vanilla
- reduce speed of mixer to low and gradually add the flour mix
- let cookie dough rest for 30 minutes
- line baking sheets with parchment paper
- preheat the oven to 400 degrees
- scoop 1 Tbsp dough and roll balls in the cinnamon and sugar
- place dough on baking sheets
- bake cookies for 8 minutes
- cool on baking sheets for 10 minutes, then move to rack to complete cooling
if you don’t have the dark cocoa, use any natural or dutch process cocoa powder
whether you are on top of your holiday game, or procrastinate until the very last minute, these dark chocolate snickerdoodles are a must bake this holiday season.