Chocolate Snickerdoodles
By Yankee Magazine|Apr 21 2002|
Yield
4 dozen cookies
Ingredients
1-1/2 cups sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
2-1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2 tablespoons cinnamon
Instructions
Preheat oven to 400 degrees . In a large bowl, combine the sugar and butter; beat until light and fluffy. Add vanilla and eggs and blend well. Add flour, cocoa, cream of tartar, baking soda, and salt, and mix well. In a small bowl combine 2 tablespoons sugar and cinnamon. Shape dough into 1-inch balls and roll in the sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets. Bake until set, about 8 to 10 minutes. Immediately remove from cookie sheets and cool.
I love snickerdoodles, so I knew I would like the chocolate ones. Outstanding cookie!
My husband and grandchilren just love snickerdoodles, so I was very excited to try this recipe for chocolate ones. They got rave reviews from everybody!!
Very disappointed, taste was so-so and they baked pretty much the way they were placed on the baking sheet, didn’t flatten at all the way snickerdoodles usually do, so you get a very small, round cookie.
These are just TOO yummy! I did add about 2 tablespoons of milk as the batter seemed too dry, but these cookies are amazing. They go down altogether too easily!
I roll the dough in a ball, roll it around the cinnamon sugar and then with 2 fingers, lightly depress it to make it slightly flat. This cookie has won raves from family and friends! It’s also really easy to make and doesn’t take a whole lot of time.