The First Cookie Post: Chocolate Chai Snickerdoodles

If I had but one word to describe these simple looking little gems, it would be De-frackin’-lightful!  (kudos for anyone who got the Battlestar Galatica reference…this site is called geekbaker afterall and I did get teary once the series finale had finished…..)

These cookies were some of the plainer looking ones on my Christmas Treat plate, but most certainly one of the best tasting.  The chai-inspired spices were so interesting, delicate, and delicious with the chocolate that you found yourself a spectator to your taste buds as they danced from flavor to flavor!

I made 7 cookies this year and not all of them were ‘Make Agains.‘  I can promise you that these Chocolate Chai Snickerdoodles will be made again and again and again in my kitchen.  They are certainly not just for the Holidays and I think they will quickly enter your ‘Gift Cookie’ rotation.  They are so unique, anyone would be thrilled to receive these little guys for their next birthday or work promotion or ‘yes, i know boys suck’ day….

I originally found this recipe on Anne’s Food, who had gotten it from Slashfood, who had gotten it from Karen at Family Style Food who adapted it from Dierberg’s Everybody Cook’s magazine.  Whew!  (As a librarian, I like to always cite my references.  )

Chocolate Chai Snickerdoodles

• 2 1/4 cups sugar
• 1 teaspoon each: ground cinnamon, ginger and cardamom

• 1/2 teaspoon each: ground allspice and white pepper (I did not have white pepper so I used a slightly lesser amount of black pepper.)

• 1/2 cup unsweetened cocoa powder

• 1 cup softened unsalted butter

• 2 eggs

• 2 teaspoons vanilla extract

• 2 1/4 cups flour

• 1 1/2 teaspoons baking powder

1. Stir together the sugar with all the spices in a small bowl; remove 1/2 cup to a pie plate on the side for dredging the cookies. Add cocoa to small bowl with sugar/spice mixture and stir to blend.

2. Beat butter in an electric mixer bowl until fluffy. Add the spiced cocoa mixture and beat until creamy. Add eggs and vanilla, then add flour and baking powder at low speed until combined.

3. Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment lined baking sheets. Bake at 350 degrees 12-15 minutes. Cool in the pan for a few minutes before transferring to a rack to cool.

Makes about 3 1/2 dozen.

I really did not make a single change beyond the pepper.  These were simple and the directions are spot on.  2 big thumbs up!