Chocolate Chai Snickerdoodles
Spice is Nice
Today I needed to make a batch of these cookies, because I saw them in the recipe magazine my grocery store publishes with the disclaimer that their testing panel couldn't stop eating them. That's all I need to hear; plus the recipe is simple AND they boast the wonderful name "snickerdoodle".
When I told my son what they were called as I held one out, he looked at me as if I'd just offered to give him an atomic wedgie. They're actually a very old-fashioned type of cookie that expert Nancy Baggett describes in her comprehensive book, All American Cookie, as "remarkable" for their good keeping quality and especially their texture: crisp on the outside and more chewy toward the middle as you work your way in.
Aside from their plain-prettiness, I found them a little too sweet, I mean my teeth actually hurt when I ate a few. But don't let that detail stop you from making these. I'm known for my sugar-sensitive pearlies!
When I told my son what they were called as I held one out, he looked at me as if I'd just offered to give him an atomic wedgie. They're actually a very old-fashioned type of cookie that expert Nancy Baggett describes in her comprehensive book, All American Cookie, as "remarkable" for their good keeping quality and especially their texture: crisp on the outside and more chewy toward the middle as you work your way in.
Aside from their plain-prettiness, I found them a little too sweet, I mean my teeth actually hurt when I ate a few. But don't let that detail stop you from making these. I'm known for my sugar-sensitive pearlies!
Chocolate Chai Snickerdoodles
adapted from Dierberg's Everybody Cook's magazine
2 1/4 cups sugar
1 teaspoon each: ground cinnamon, ginger and cardamom
1/2 teaspoon each: ground allspice and white pepper
1/2 cup unsweetened cocoa powder
1 cup softened unsalted butter
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
Stir together the sugar with all the spices in a small bowl; remove 1/2 cup to a pie plate on the side for dredging the cookies. Add cocoa to small bowl with sugar/spice mixture and stir to blend.
Beat butter in an electric mixer bowl until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.
Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool in the pan for a few minutes before transfering to a rack to cool.
Makes about 3 1/2 dozen.
adapted from Dierberg's Everybody Cook's magazine
2 1/4 cups sugar
1 teaspoon each: ground cinnamon, ginger and cardamom
1/2 teaspoon each: ground allspice and white pepper
1/2 cup unsweetened cocoa powder
1 cup softened unsalted butter
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder
Stir together the sugar with all the spices in a small bowl; remove 1/2 cup to a pie plate on the side for dredging the cookies. Add cocoa to small bowl with sugar/spice mixture and stir to blend.
Beat butter in an electric mixer bowl until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.
Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool in the pan for a few minutes before transfering to a rack to cool.
Makes about 3 1/2 dozen.
Copyright (c) 2006 FamilyStyle
13 comments:
Hi, these look good!
Is there supposed to be some cocoa in the ingredients? How much did you use? And did you use salted butter?
Thank you!
Chai cookies! I'll definitely have to give these a try. They look delicious.
Oops! Thanks for noticing that. I totally forgot the cocoa in the ingredient list. Yes, should be 1/2 cup cocoa in there, and unsalted butter, which I prefer for baking and cooking.
Huh. I followed the recipe to a t, but my dough was totally not solid... more like a cross between brownie and cake batter. any clue what I did wrong?
DJ, I made a mistake writing the recipe when I first posted it - there should be 1/2 cup cocoa powder in there. Did you make the updated one?
I'm so sorry! The batter should be thicker than brownie batter; thick enough to scoop. I hope you'll try it again.
Hi Karen! I made these today - I saw them on Slashfood and could NOT resist. They're absolutely wonderful - thank you so much for posting :)
Yeah, I used the updated one... I wonder what went wrong. I ended up just pouring it in cake pans and sprinkling sugar over the top- cooked for 18 minutes, it came out just as delicious. At least now if someone else messes up whatever way I did, they'll know the right cooking time. :)
OOO, how did I miss these?!
Ooooo, can't wait to try these out! Chai Malasa is my top tea, so I think these will be great.
Cookies...chocolate...and chai...are there any three greater things in the world? I don't think so. The cookies are great, though mine failed to flatten at all, so I had to mash mine flat before throwing them in the oven. Other than that these rock.
Tom, I'm so glad you tried them!
I love chai, too. Now that's it's getting to be fall, I'll get back into my chai latte habit.
I have the Chocolate Chai Snickerdoodles in the oven now and they smell wonderful. My all time favorite recipe from Dierbergs Everybody Cooks is in the September 1998 issue. It's Baked Chicken Salad Pie.
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