chocolate snickerdoodles

Snickerdoodles have a special place in my heart for no particular reason.  Something about the spice in them that pairs so well with a hot cup of tea and conversation with an old friend gets to me.  They also work well dunked in milk or while sitting on the couch with a blanket finally wrapped around you now that the weather has gotten cooler.

These cookies were claimed to be Food and Wine's Favorite Bake Sale Cookie so naturally I had to try them.  The recipe came together quickly and there were enough that I was able to freeze some for later.   
Confession.  I baked mine too long meaning that they were more crisp than I would have liked.  That said, they did go well with coffee and in the future just check them after 10 minutes, then again at 12.

{Recipe thanks to Food and Wine}

{Ingredients You'll Need}
  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon 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 teaspoon cinnamon
1.  Preheat the oven to 400.  Melt the chocolate in a double boiler and allow it to cool.

2.  In a bowl sift the flour with the baking soda, baking powder, and salt. In another bowl beat the butter with 1 cup of sugar until creamy then add in the melted chocolate and the egg and beat until smooth.

3.  Beat in the dry ingredients until everything is incorporated then in a separate bowl mix the remaining 1/2 cup sugar and cinnamon.  Form the dough into 1 inch balls and roll in the cinnamon-sugar.  Place the cookies on a baking sheet lined with parchment and flatten each ball just a bit.  

4.  Bake for 12-14 minutes, checking after 10 minutes.  When the cookies are cracked and puffed they are done.  Transfer them to a cooling rack and enjoy later, or as soon as they are warm enough to eat!


  1. They almost look like gingersnaps.

  2. They almost look like gingersnaps.