By Sue Lau | Palatable Pastime
This post is sponsored on behalf of #Choctoberfest. Our generous sponsors Divine Chocolate and Imperial Sugar have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
My recipe of the day is for chocolate snickerdoodles for Choctoberfest. This recipes utilizes product from both sponsors: Imperial Sugar and Divine Chocolate. They graciously sent me granulated sugar as well as baking cocoa for use in recipe development.
Snickerdoodles are a classic cookie, but with chocolate added they take on a new dimension, especially with the added crunch of crushed cocoa nibs. The cocoa nibs are actually the crushed cacao beans themselves.
On their own they don’t quite have enough chocolate character for me. But when added to other recipes, they give additional flavor and the bonus of a crispy crunch- sort of like nuts but not quite. Actually more like the texture of chocolate covered roasted coffee beans if you have had those before. I like them.
Imperial has generously provided the granulated sugar used in this recipe.
And Divine Chocolate has generously provided the baking cocoa used within.
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Click this link to view more info about the prizes. It will be listed in that post, down the page.
Entries from spam or inactive accounts are invalid. #Choctoberfest bloggers, sponsors, and their immediate families/households are not eligible to win. This giveaway is not affiliated with or sponsored by Facebook, Instagram, Twitter, or Pinterest.
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Make sure you check out the participating bloggers to see #Choctoberfest recipes throughout the week.
Here Are Today’s Recipes!
These cookies are super easy to make, and everyone who tried these loved them. So if you like compliments, this is the cookie for you. People may not figure out what the crunch is right away–and I love that. It adds a point of conversation to the recipe, and I always love talking about cooking and food. Don’t you?
- 4 tablespoons butter
- 4 tablespoons vegetable shortening
- 1-1/2 cups Imperial granulated sugar
- 2 large eggs
- 1 teaspoon chocolate extract
- 1 teaspoon vanilla extract
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2-1/4 cups all-purpose flour
- 1/4 cup Divine chocolate baking cocoa
- 1/2 cup crushed cocoa nibs
- 1/4 cup Imperial granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon Divine chocolate baking cocoa
- Preheat oven to 400F.
- Cream together the butter, shortening and granulated sugar.
- Add eggs (one at a time) and extracts and mix until smooth.
- Stir together the cream of tartar, baking soda, salt and flour, then add to the wet mixture gradually to form a smooth dough.
- Fold in the crushed cocoa nibs.
- Stir together the cookie coating in a small bowl.
- Shape dough into 1-inch balls and then roll in the coating.
- Place dough balls 12 to the cookie sheet (they spread) and bake for 8-10 minutes.
- Cool on sheet ten minutes, then finish cooling on a wire rack.