Delicious cakey soft chocolate cookies goes well with glass of milk.
This post is part of #Choctoberfest with Imperial Sugar and all opinion are mine.
My kids love chocolate in any form, they are really happy if chocolate cookie is in their breakfast. Generally I buy Oreo cookies from the store, but in order to try to make healthier versions that I wanted to make chocolate cookies at home, and it turns out that their favorite is this chocolate chip cookie. They will ask in such a way that my heart would melt and I make it every two weeks intervals. “Mama can you make chocolate cookies with chips in it” that is what my 3 year old would ask, where the 6 year old daughter ask me “can you make chocolate cookies and I will be a good girl in school”. So this time I made Chocolate snickerdoodles.
I think cookies sell more than cakes in my home, if I make cake then they will say they want icing on it. If it is cookie then it is less hassle. A sugar cookie becomes snickerdoodle when it is rolled in cinnamon sugar. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on preference. I found this chocolate snickerdoodles recipe in book “Handmade Baking:Recipes to warm the heart” by Kamran Siddiqi. I halved the recipe as I want to know how it going with my little kids. These cookies are cakey and soft and delicious.
My daughter started eating from the dough itself; the warm cookies with cup of milk are so delicious. I have made snickerdoodles earlier, last year I also tried eggnog snickerdoodles. I think chocolate goes well with cinnamon; I like this version of snickerdoodle too. It’s an easy recipe; first make the chocolate cookie dough with cocoa powder and make a ball and roll it in cinnamon sugar. Then bake it and enjoy this really soft cookie, not a hard one. Fun part is that is kid friendly too, my daughter and son helped me in making these goodies.
If you are fan of chocolate and like soft cookies, then this one is for you give it a try ask kids to join with you they will have fun too. Here comes recipe for chocolate snickerdoodle.
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- 1 tablespoon plus ¾ cups/150g Imperial pure cane sugar
- 1 teaspoon ground cinnamon
- 1 ⅛ cups/135g all purpose flour
- ¼ cup /25g unsweetened cocoa powder natural or Dutch processed
- 1 teaspoon baking powder
- ⅛ teaspoon sea salt
- ½ cup /113g unsalted butter at room temperature
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- Preheat oven to 350F/180C and line a baking sheet with parchment paper and set aside.
- In a small bowl mix together cinnamon and 1 tablespoon sugar and set aside.
- This is used to roll the cookie dough.
- In a medium bowl stir together, flour, cocoa powder, baking powder and salt and set side.
- In a bowl of kitchen aid stand mixer fitted with paddle attachment, add butter and rest of sugar
- and cream well until it is pale and fluffy,
- To this add egg and vanilla extract and mix well once again.
- To the sugar-butter-egg mixture
- add dry ingredients and mix just to combine
- Shape the dough into a 1 tablespoon rounds and roll them in cinnamon sugar mixture
- and placed in prepared baking sheet for about 3 inch apart.
- Bake the cookies for about 15 minutes until the middle part is soft and shiny.
- Remove from the oven and let them remain in the baking sheet for another 5 minutes. After that transfer to a wire-rack until it cools completely.
- Enjoy with cup of milk. You can keep the cookies at room temperature for 3 days in airtight container, if you have any left.
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This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.