A change of pace for a favorite cookie. Who would know that chocolate combined with a regular cinnamon Snickerdoodle cookie recipe would be so good. I often make both kinds so people have a choice. They also look pretty, side by side, on the serving plate. Personally, I can never decide which version I like best. Anyone not have a recipe for the vanilla type of Snickerdoodle, just let me know.
Chocolate Snickerdoodles
3 cups sugar
1 cup softened butter
2 teaspoons vanilla extract
4 eggs
4 cups all-purpose flour
1 cup unsweetened cocoa
2 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons sugar
4 teaspoons cinnamon
Dash of ground cloves
Heat oven to 375 degrees.
Combine the sugar and butter in a large mixing bowl and beat until light and fluffy. Add vanilla and eggs, blending well. Add flour, cocoa, cream of tartar, baking soda, and salt. Mix well.
Combine the 4 tablespoon sugar and cinnamon in a small bowl. Measure out 1/4 cups of dough and form into balls. Roll balls in cinnamon/sugar mixture and place 2 inches apart on ungreased baking sheets.
Bake for 12-15 minutes or until set. Remove immediately from baking sheets onto a cooling rack.
Makes approximately 3 ½ dozen big cookies. Can be made smaller but be sure to adjust baking time.
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