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Chocolate Chai Snickerdoodles

I used to think snickerdoodles could never be improved -- that is until I added some chocolate. While they're baking, the aromas of chocolate mixed with warming spices reminds me of a cup of hot chai tea. —Katie Wollgast, Florissant, Missouri
  • Total Time
    Prep: 30 min. Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 2-1/4 cups sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon white pepper
  • 1 cup butter, softened
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  • Preheat oven to 350°. In a large bowl, combine the first six ingredients. Remove 1/2 cup sugar mixture to a shallow dish.
  • Add butter to remaining sugar mixture; beat until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking cocoa, cream of tartar, baking powder and salt; gradually beat into creamed mixture.
  • Shape dough into 1-1/2-in. balls. Roll in reserved sugar mixture; place 2 in. apart on ungreased baking sheets. Flatten slightly with bottom of a glass. Bake 10-12 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 124 calories, 6g fat (3g saturated fat), 25mg cholesterol, 89mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 1g protein.
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