Monday, November 11, 2013

Chocolate Chai Snickerdoodles

I almost didn't take these today for Cookie Monday because I felt like they were inferior to most of the cookies I bring. They weren't chocolatey, and I didn't like their texture. The spice mixture is good, but it wasn't good enough to me. But I used the last of my eggs making these, so I didn't really have another choice.

While I was disappointed by them, my coworkers had mixed feelings. A few of them scored them as a "3 out of 5," but several said it's one of their favorites that I've made. I don't understand that, honestly. It just goes to show what a variety of tastes people have and why I make so many different types of cookies. Eventually there's something for everyone.


Chocolate Chai Snickerdoodles
Dierbergs' Everybody Cooks, September 2006
as posted on Cooking Light forums

2 1/4 cups sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon ground white pepper
1/2 cup unsweetened cocoa powder
1 cup butter, softened
2 eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 1/2 teaspoons baking powder

In a large mixer bowl, combine sugar and spices; reserve 1/2 cup of mixture in shallow bowl. Add cocoa powder to mixer bowl; stir to blend. Add butter; beat at medium speed until fluffy. Add eggs and vanilla; beat at low speed until fluffy. Add eggs and vanilla; beat at low speed until combined. Stir in flour and baking powder.

Shape 1 tablespoon of dough into ball; roll in reserved sugar-spice mixture. Place on parchment-lined baking sheet. Repeat with remaining dough, placing balls 2 inches apart. Bake in 350 F oven until edges are firm, about 12 to 15 minutes. Cool on wire racks.

Yield: 3 1/2 dozen

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