chocolate snickerdoodles

i didn’t think it was possible to like a snickerdoodle more than my original recipe, but boy, was i fooled! because these chocolate snickerdoodles elevate a good cookie to a positively great cookie! the cinnamon is still the star flavor attraction, but the deep chocolate flavor seems to provide the perfect upgrade!

as for texture, they’ve got a nice crunch, true to form of most snickerdoodles. and the signature crackle that appears atop each cookie really does make for a lovely-looking delectable.

lastly, i boxed them up and they made their way down to the pnb crew today, and by all reports, they disappeared in record time. now, i know you’re thinking ‘stagehands! they’ll eat any cookie you put in front of them!’ but that’s not true!! they are quite the cookie connoisseurs! so i’m guessing these will be keepers in my cookie repertoire for the foreseeable future.

chocolate snickerdoodles


2 cups all-purpose flour

1/2 cup dark chocolate cocoa, sifted

1/2 teaspoon baking soda

1/4 teaspoon salt

1 2/3 cups granulated sugar

3/4 cup solid vegetable shortening (i use unflavored crisco)

2 large eggs, at room temperature

1 1/2 teaspoons vanilla extract

for sugar and cinnamon mixture: in a separate small bowl, mix together:

1/4 cup granulated sugar

1 1/2 tablespoon vietnamese cinnamon


  1. preheat oven to 350 degrees. place parchment paper on cookie sheets.
  2. cream 1 2/3 cups of sugar and the solid shortening until soft, fluffy and light, about two minutes.
  3. beat in the eggs, one at a time, until completely incorporated. be sure to scrape your mixer bowl often.
  4. beat in the vanilla until well incorporated.
  5. add the flour, cocoa powder, baking soda and salt to your mixer bowl, blending on low speed just until the dough begins to form clumps and crumbles. using your hands, knead the dough just a bit more, finishing the dough to come together as a somewhat grainy, but cohesive ball of dough.
  6. using your #40 scoop, or a piece of dough the size of a small walnut, roll it into a 1″ ball. then roll the ball in the cinnamon and sugar mixture.
  7. place the cinnamon/sugar coated balls onto your parchment-lined cookie sheets, about 1 1/2 inches apart.
  8. bake for 13 minutes, then (and here’s the fun part!) remove the cookie sheet and give the cookie sheet a hard ‘rap’ against the oven rack. the continue baking for another 2-3 minutes. the cookies will be slightly cracked, and may feel dry, but will still be soft to the gentle touch.
  9. cool on cookie sheet for 3 minutes, then transfer cookies to wire rack to cool.
  10. enjoy!

<yield: 46 cookies>


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