CHOCOLATE SNICKERDOODLES

In Chocolate, Dessert 156 views

Chocolate Snickerdoodles – soft and chewy chocolate cookies are coated in cinnamon-sugar and baked to perfection.

Exemplary snickerdoodles are scrumptious in light of the fact that they are somewhat fresh outwardly, delicate and rich within, with a lot of cinnamon-sugar. These chocolate snickerdoodles are the entirety of that, with the expansion of cocoa powder.Cinnamon and chocolate may appear as though an odd blend in the event that you’ve never attempted it, however it goes truly well together. Cinnamon just adds a warm, sweet fragrance and taste. Mexican chocolate customarily has cinnamon in it (just as different flavors like nutmeg, chiles, or allspice) which is the reason I didn’t spare a moment to utilize it for these chocolate snickerdoodles.

Chilling treat mixture can be irritating, yet for these chocolate snickerdoodles, it can work in any case. The outcomes will be fairly unique though.No chilling will make a superior snap on top as demonstrated on the left half of this plate of treats. They will be marginally compliment, and more fresh on the edges, while as yet being delicate in the center.Chilling the batter (for 10 minutes in the cooler) will bring about more thick, puffy, and delicate treat, however with less breaks as you can see with the treat plated on the right. Obviously, whichever way you heat it, they will taste something similar. The solitary contrast is the surface.

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Chocolate snickerdoodle treat mixture doesn’t adhere to the cinnamon-glossing over just as a customary snickerdoodle treat. To make up for this, I like to sprinkle additional cinnamon-sugar on top of the treats in the wake of preparing, while they are as yet hot. Like you would cover churros or salt fries. It sticks better that way and gives it some additional flavor.

Chocolate snickerdoodle treat mixture doesn’t adhere to the cinnamon-glossing over just as a customary snickerdoodle treat. To make up for this, I like to sprinkle additional cinnamon-sugar on top of the treats in the wake of preparing, while they are as yet hot. Like you would cover churros or salt fries. It sticks better that way and gives it some additional flavor.

In case you’re a fanatic of exemplary snickerdoodles, check these chocolate snickerdoodle treats out! They’re very delectable and simple to make!

Soft and chewy chocolate cookies are coated in cinnamon-sugar and baked to perfection.

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INGREDIENTS

Cookie Dough:

  •  1 cup (2 sticks) butter, room temperature (salted or unsalted)
  •  1 cup granulated sugar
  •  1/2 cup brown sugar, packed
  •  2 large eggs
  •  1 tsp vanilla extract
  •  2 3/4 cups all-purpose flour (stir, spoon, & level)
  •  1/2 cup unsweetened cocoa powder
  •  1 1/2 tsp cream of tartar
  •  1 tsp baking soda
  •  1/2 tsp baking powder
  •  1/2 tsp salt

For Coating:

  •  1/4 cup granulated sugar
  •  1 Tbsp ground cinnamon.

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add eggs and vanilla. Scrape bowl. Mix well. 
  3. In a separate large bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt. 
  4. Add dry ingredients to the wet ingredients while mixing on low speed. Mix until just incorporated.
  5. Scoop dough and round into balls (about 2 Tbsp each). Mix together the sugar and cinnamon in a bowl. Roll cookie dough balls in cinnamon-sugar and place on a prepared cookie sheet at least 2-inches apart. 
  6. (Optional) CHILL dough on tray in the freezer for 10 minutes (or refrigerator for 30+ minutes) before baking for a softer and thicker cookie. 
  7. OR … Bake immediately for a flatter cookie that is crisp on the outside and tender in the center, with more cracks on top.
  8. BAKE at 350˚F for 9-11 minutes, or until edges are set and the middle is still soft and slightly shiny. 
  9. Immediately sprinkle extra cinnamon-sugar on top of the baked cookies while still hot, so it sticks. Let cookies rest on tray for 2 minutes before transferring to a rack to cool completely. Store leftovers in an airtight container.
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