Wednesday, August 5, 2015

Perfect Chocolate Snickerdoodles

Awesome right here! Don't miss this super easy college cooking recipe! Not over the top with crazy ingredients or equipment--just pure delish!! These cookies roll up in a flash and go down in an easy bite that melts in your mouth. 

Even if you don't have the traditional 7-speed hand mixer, you can probably whip these up just as well with good ol' upper body strength. Make these happen and you will have a new set of friends! 

(Discovered from Hand Made Baking by Kamran Siddiqi in his recent cookbook)

Perfect Chocolate Snickerdoodles

Baking sheets with parchment paper
Mixing bowl
Hand Mixer (borrow one)
Extra bowl
Sifter or use a sieve


2 Tbls fine granulated sugar
2 tsp ground cinnamon

2 1/2 cups all-purpose flour
1/2 cup Dutch cocoa / unsweetened cocoa powder
2 tsp baking powder
1/4 tsp fine sea salt (or dash of table salt)

1 cup unsalted butter, softened at room temp
1 1/2 cups of granulated sugar
2 large eggs, at room temperature
1 tsp vanilla

1. Wash your hands.
2. Preheat oven to 350F degrees.
3. Prep your baking sheets and Sugar-Dip (I suggest a double batch). Set aside.

4. Sift your flour, cocoa, baking powder, and sea salt together.

5. Cream butter and sugar together until light and fluffy. Scrape down walls of the bowl.

6. Add eggs one at a time with the vanilla until well-combined, approx. 1 minute.

7. Add your sifted, dry ingredients until just combined.

8. Use large tablespoon to drop rounds of dough into the sugar dip. Dough is wet.

9. Separate approx 2" inches apart.

10. Bake x 12 minutes. Cool on a baking rack if you have one.

Say goodbye to these puppies within minutes of making them and have some ice cold milk on stand-by!

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