Chocolate and cinnamon? We like the way Sabine Venier thinks. She’s the brains behind the blog, Also the Crumbs, Please, which features kitchen-tested baking recipes for the beginner and advanced home baker alike.
Her new cookbook, “The Chocolate Addict’s Baking Book” (Page Street, $23) features 75 choco-licious recipes, including these cocoa-enriched snickerdoodles. Tip: Make sure to mix the cookie dough as little as possible to achieve super chewy cookies.
Super Chewy Chocolate Snickerdoodles
Makes 12 cookies
Coating:
3 tablespoons sugar
1 teaspoon ground cinnamon
½ teaspoon unsweetened natural cocoa powder
Cookies:
½ cup (1 stick) unsalted butter, at room temperature
¾ cup sugar
¼ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour, spooned and leveled
½ cup unsweetened natural cocoa powder, spooned and leveled
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
Directions
Heat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
Make the coating: In a small bowl, whisk together the granulated sugar, cinnamon and cocoa powder and set aside.
Make the cookie dough: In a large bowl, using an electric mixer fitted with a paddle or whisk attachment, mix the butter and both sugars on medium speed just until combined, about 1 minute. Add the egg and vanilla and mix for about 30 seconds, or just until combined. Add the flour, cocoa powder, baking soda, cinnamon and salt and mix until incorporated, about 1 minute.
Scoop 12 equal-sized balls (about 2 to 3 tablespoons each) of cookie dough and roll in the coating mixture to cover them entirely. Place 6 cookies, spacing them about 3 inches apart, on each prepared baking sheet. Bake one sheet at a time for 8 to 9 minutes, or until the cookies look puffy and dry.
Remove from the oven and let cool on the baking sheet for about 5 minutes, or until firm enough to move. Then transfer to a wire rack and let cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or they may be frozen for up to 2 months.
— From Sabine Venier’s “The Chocolate Addict’s Baking Book” (Page Street, $23)
