Growing up we didn’t have chocolate chips in the house, at least not that I was aware of. My parents had 6 children, and now being a mother myself, I just can’t believe that my mother didn’t have chocolate in the house. She must have hidden it, saving it for those desperate moments when only chocolate can save the day or your child’s life. Perhaps she hid it in the car, after all 6 kids can ransack an entire house looking for something and find just about anything…except for that missing sock of course.
So where did you hide your chocolate Mom?
Because we didn’t have chocolate chips growing up, I was forced to bake things other than chocolate chip cookies. So I learned the art of Snickerdoodles. Actually it’s not really an art, but I did do it a lot. I remember on Sunday afternoons my older siblings would beg me to bake something. Snickerdoodles were often the answer to our cravings. My eldest brother especially loved them, and still does. So when his wife called me last week to let me know she was throwing him a surprise party in honor of his new job, I knew exactly what to make, except this time with a twist: Chocolate Snickerdoodles.
Chocolate and cinnamon are two ingredients not often found in the same recipe, but when they are, it is always a pleasant twist on two very common flavors. They enhance and bring depth to each other.
The idea started when somebody at work broke a Snickerdoodle in half directly above a moist chocolate cookie. The cinnamon-sugar coating adhered itself to the chocolate cookie below. I took a taste and was then motivated to create my own. Thus my Chocolate Snickerdoodle was born.
I started with a rich chocolate cookie recipe and added cinnamon to the dough, rolled them into a cinnamon-sugar mix, and finished by sprinkling a bit more cinnamon-sugar on top once they came out of the oven. They were delicious, and even my eldest brother raved about how much he loved them. Go ahead and try them, then let me know what you think.
1 cup butter (or margarine), softened
3/4 cups white sugar
3/4 cups brown sugar
2 tsp. vanilla extract
2 cups flour
2/3 cup unsweetened cocoa powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup cinnamon-sugar mix (for rolling and sprinkling)
1. Preheat oven to 350 degrees F
2. In large bowl, beat butter, sugars, eggs, and vanilla until light and fluffy. Combine flour, cocoa, baking soda, cinnamon, and salt; stir into the butter mixture until well blended.
3. Make teaspoon size balls and roll into cinnamon-sugar mix until ball is completely covered; place on greased cookie sheet. If dough is sticky, work gently with it or let sit for a few minutes on the counter to firm up.
4. Bake 8-10 minutes. Once the cookies have baked through, take them out of the oven, and sprinkle a pinch of cinnamon-sugar onto each cookie. Let cool slightly on the cookie sheet before transforming to wire racks to cool completely.