AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
I was having massive chocolate cravings which usually a quick Double Chocolate Cherry Espresso Cookie can cure however my cookie supply had dwindled to almost nothing so I decided to bake something rich and decadent, loaded with chocolate. I was paging through my cookbooks trying to narrow down the recipes...double chocolate, triple chocolate and then I saw it staring me in the face...snickerdoodles and my thoughts moved from chocolate to my husband. I happen to know that this is one of his favorites. As a testament of my love for him I forwent my chocolate desires and baked for him. To my surprise I realized I actually LOVE snickerdoodles too.
They are sweet, thin, and chewy with crispy edges; how could you not love them.
Adapted loosely from Magnolia Bakery Cookbook
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1 1/2 cups sugar
2 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 tablespoons sugar
2 tablespoons cinnamon
Preheat oven to 350F.
In a small bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, cream the butter and sugar until smooth, about 2 minutes. Add the eggs, milk, and vanilla and beat well. Add the dry ingredients and mix thoroughly. Wrap the dough tightly with plastic wrap and chill in the refrigerator for 2 hours (I skipped this step the dough is sticky but I was still able to scoop it without having to refrigerate it).
Drop by rounded spoonfuls (I used a medium Pampered Chef scoop...I think it is about 2 tablespoons) into the cinnamon sugar mixture and cover completely.
Place on parchment lined baking sheet, leaving several inches between for expansion.
(The most I can fit on on a baking sheet is six as they spread quite a bit. Bake for 12-14 minutes or until tops are cracked (on my oven it was 12 minutes exactly).
Remove to a wire rack to cool completely.
Buddy the Labradoodle begging for a snickerdoodle!