Bready or Not Original: Chocolate Chai Snickerdoodles

Posted by on Feb 22, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

I reinvent Snickerdoodles on a regular basis, and here’s a fun new take: Chocolate Chai Snickerdoodles.

Bready or Not Original: Chocolate Chai Snickerdoodles

The flavor of these is chocolate-forward, followed by the warm combination of spices. The combo is fantastic, and the texture of the cookies is soft and chewy.

Bready or Not Original: Chocolate Chai Snickerdoodles

I highly recommend mixing up the sugar and spices a day or so in advance. There is such a variety involved that the measuring and washing of the measuring spoon ends up being the most tedious aspect of the entire recipe.

Bready or Not Original: Chocolate Chai Snickerdoodles

Bready or Not Original: Chocolate Chai Snickerdoodles

These luscious snickerdoodles are chocolate-forward, followed by a warming mélange of spices. The spice mixture can be done a day or two in advance, or right before baking. Using a teaspoon scoop, this makes about 50 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, snickerdoodle
Servings: 54
Author: Beth Cato

Equipment

  • parchment paper
  • baking sheet
  • teaspoon scoop

Ingredients

  • 2 1/2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1 cup unsalted butter (2 sticks) room temperature
  • 2 large eggs room temperature
  • 2 1/4 cups all-purpose flour
  • 1/2 cup baking cocoa sifted
  • 2 teaspoons cream of tartar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven at 350-degrees. Line a baking sheet with parchment. Combine the first six ingredients; reserve a 1/2 cup in a separate bowl.
  • Beat the butter until soft. Add the bulk of the spice mix, continuing to beat until light and fluffy. Add the eggs and vanilla.
  • In a separate bowl, combine the flour, cocoa, cream of tartar, baking powder, and salt. Slowly work this into the butter mix.
  • Use a teaspoon scoop or spoon to form small balls. Roll them in the reserved sugar-spice mix. Set them spaced out on the baking sheet.
  • Bake for 10 to 12 minutes. Due to the cocoa, it is hard to gauge doneness by color, so look for them to be set with some light crackling. These don’t crackle as much as standard snickerdoodles, though. Let them rest on the sheet for about 10 minutes, then transition them to a rack to completely cool.
  • Store in a sealed container at room temperature.

OM NOM NOM!

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