Chocolate Chai Snickerdoodles

Snickerdoodles are supposed to be one of the great standards of American cookies, although they look relatively nondescript when compared to an ultra-rich chocolate chip cookie loaded with bittersweet chocolate and nuts. Once you get past their plain appearance, you'll discover that the chewy vanilla cookie with the crunchy cinnamon sugar coating is indeed one of the cookie greats. But bringing up the comparison with the very varied chocolate chip cookies introduces the one drawback of the snickerdoodle: it almost never undergoes any variations because everyone likes the original so much. Karen at FamilyStyle made up a batch of Chocolate Chai Snickerdoodles that bucks this trend, though. These cookies have the classic texture that we know and love from the original cookies, but with lot of added spices and a base cookie that has a healthy amount of cocoa added for chocolate flavor. The recipe is after the jump: Chocolate Chai Snickerdoodles
2 1/4 cups sugar
1 tsp ground cinnamon
1 tsp ginger
1 tsp cardamom
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 cup cocoa powder
1 cup butter, room temperature
2 large eggs
2 ts vanilla extract
2 1/4 cups all purpse flour
1 1/2 t baking powder

Preheat over to 350F.
In large mixing bowl, stir together sugar and spices; set 1/2 cup of the mixture aside. Add butter to mixing bowl and cream with sugar until light and fluffy. Beat in cocoa powder, followed by the eggs and vanilla. Stir in flour and baking powder by hand or at low speed. Form dough into 1-inch balls and roll in reserved sugar mixture.
Bake at 350F for 12-15 minutes or until edges are firm. Cool on wire rack and store in an airtight container.
Makes about 4 dozen cookies.

If chai isn't your thing, you can find a variation for Chocolate Pumpkin-Spice Snickerdoodles here, too.