Bready or Not Original: Chocolate Chai Snickerdoodles

I reinvent Snickerdoodles on a regular basis, and here’s a fun new take: Chocolate Chai Snickerdoodles.

The flavor of these is chocolate-forward, followed by the warm combination of spices. The combo is fantastic, and the texture of the cookies is soft and chewy.

I highly recommend mixing up the sugar and spices a day or so in advance. There is such a variety involved that the measuring and washing of the measuring spoon ends up being the most tedious aspect of the entire recipe.

PrintBready or Not Original: Chocolate Chai SnickerdoodlesThese luscious snickerdoodles are chocolate-forward, followed by a warming mélange of spices. The spice mixture can be done a day or two in advance, or right before baking. Using a teaspoon scoop, this makes about 50 cookies.Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, snickerdoodleServings 54Author Beth CatoEquipmentparchment paperbaking sheetteaspoon scoopIngredients2 1/2 cups white sugar1 teaspoon ground cinnamon1 teaspoon ground ginger1 teaspoon ground cardamom1/2 teaspoon ground allspice1/4 teaspoon white pepper1 cup unsalted butter (2 sticks) room temperature2 large eggs room temperature2 1/4 cups all-purpose flour1/2 cup baking cocoa sifted2 teaspoons cream of tartar1 1/2 teaspoons baking powder1/2 teaspoon saltInstructionsPreheat the oven at 350-degrees. Line a baking sheet with parchment. Combine the first six ingredients; reserve a 1/2 cup in a separate bowl.Beat the butter until soft. Add the bulk of the spice mix, continuing to beat until light and fluffy. Add the eggs and vanilla.In a separate bowl, combine the flour, cocoa, cream of tartar, baking powder, and salt. Slowly work this into the butter mix.Use a teaspoon scoop or spoon to form small balls. Roll them in the reserved sugar-spice mix. Set them spaced out on the baking sheet.Bake for 10 to 12 minutes. Due to the cocoa, it is hard to gauge doneness by color, so look for them to be set with some light crackling. These don’t crackle as much as standard snickerdoodles, though. Let them rest on the sheet for about 10 minutes, then transition them to a rack to completely cool.Store in a sealed container at room temperature.OM NOM NOM!