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Chocolate Snickerdoodles

Sue Lau
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Prep Time 10 minutes
Cook Time 50 minutes
Course Cookies, Dessert
Cuisine American

Ingredients
  

Cookie Dough:

  • 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

Cookie Coating:

  • 1/4 cup Imperial granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon Divine chocolate baking cocoa

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword Chocolate
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