Here's a piece of advice you'd think no one would need: when you make these cookies, don't forget that the melted chocolate is unsweetened and lick the spatula after transferring it to the batter. Yuck. But these cookies, on the other hand, are a far cry from yuck. I'd place them more in the yummy to delicious part of the spectrum. These cookies are amazing. Soft and chewy on the inside and the cinnamon sugar outsides have a twist, with added cocoa powder. Of course, these cookies were worthy of sharing, which is why I sent them to my foodie pen pal this month!
It's Foodie Pen Pal time again and after a month off (because I lost track of time for a few weeks), I was excited to participate again. Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean. Go visit her blog to learn how to join--bloggers and non-bloggers are welcome! Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box from another foodie. It's a great way to try new things and meet new people. This month I had the pleasure to send a box of goodies, including these cookies, to Ronata and to get a package from Priscilla at Mind Matters. This was Priscilla's first month with Foodie Pen Pals and she sent a great box with the best peanut butter cookies called Peanut Cake. These have so much flavor, with a bit of crunch at first, then they just melt. Plus some tasty raw coconut butter and apricot fruit paste. And a bag of caramel sea salt squares from Dancing Deer. Yum! And, she included a little nail file, which is great because I'm constantly chipping my nails in the kitchen on graters, knives and other things. Thanks Priscilla!
But back to these cookies. Anna at Crunchy Creamy Sweet might be my new soul mate. Lots of amazing chocolate stuff and I can't wait to make more. But these chocolate snickerdoodles intrigued me like nothing else. I love snickerdoodles and have made a couple varieties including ginger, pumpkin and maple. So of course chocolate had to make the list. I love the addition of cocoa powder to the cinnamon sugar. The dough is beautiful and soft, which I'm sure is why the cookies are so chewy and light. These might just make it to this year's Christmas cookie list, they are that good. But don't wait for me--make them yourself now.
1 3/4 cups flour
2 Tablespoon cocoa powder, divided
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar, divided
2 ounces unsweetened chocolate
1 teaspoon cinnamon
In a medium bowl, whisk together flour, 1 Tablespoon cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer or in a large bowl with a hand-held mixer, beat butter until creamy, about 30 seconds. Then gradually add 1 cup sugar and continue beating until light and fluffy, about 3-5 minutes, scraping the sides of the bowl as needed.
Chop chocolate to small pieces and place in a microwave-safe bowl. Melt chocolate in microwave in 30 second increments at 50% power until melted and smooth. Let cool a few minutes.
Add egg to butter mixture and beat until combined. Add cooled chocolate and mix to combine, scraping sides of bowl.
Gradually mix in flour mixture and stir until just combined.
In a small bowl, combine remaining 1/2 cup of sugar and tablespoon of cocoa with cinnamon.
Scoop dough using a medium cookie scoop or by rounded tablespoons and roll in cocoa cinnamon sugar mixture. Arrange dough balls onto a parchment or Silpat lined baking sheets and place sheets in refrigerator for at least 30 minutes.
When ready to bake, remove from refrigerator and press down slightly with the bottom of a glass to flatten slightly.
Bake at 375 degrees F for 8-9 minutes. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Allow to cool completely on baking sheets before storing in an airtight container.
Makes 2 dozen cookies.
The Cookie Princess
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