Chocolate Snickerdoodle Cookies
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
Nutritional value per serving:
Calories 155, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 23 G., fiber 1 G., cholesterol 27 mg, sodium 74 mg, sugar 15 G.
Calories 155, total fat 7 G., saturated fats 4 G., proteins 2 G., carbohydrates 23 G., fiber 1 G., cholesterol 27 mg, sodium 74 mg, sugar 15 G.
Traditional American Snickerdoodle cookies are bursting with cinnamon flavor, but this recipe adds cocoa powder to the classic dough, creating a wonderfully chocolatey, spicy cinnamon flavor. These cookies are soft on the inside and crispy with a sugary crust on the outside—you'll be hooked! Bake them this holiday season and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups premium flour
- 1/4 cup cocoa powder
- 1.5 tsp cream of tartar
- 0.5 tsp of soda
- 1/4 teaspoon salt
- 10 tbsp unsalted butter at room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup white decorative sugar
- 1 and 3/4 teaspoons ground cinnamon
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Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat the oven to 190°C.
- In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, beat the butter with the white and brown sugars with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium-high and beat until fluffy, about 2 minutes more. Beat in the egg and vanilla extract; reduce the mixer speed to low, beat in the flour, and combine.
- In a small, shallow bowl, combine the decorative sugar and cinnamon. Using damp hands, form the dough into 1-tbsp balls; roll in the cinnamon sugar to coat completely. Place on two baking sheets, spacing them about 7 cm apart.
- Bake, rotating the baking sheets halfway through, until the cookies are set around the edges, 9-11 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack and let cool completely.
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