Dark Chocolate Snickerdoodles

Hello!

I think it’s only natural for bookworms to be lovers of words as well. Reading so much and so frequently has had an enormous impact on my vocabulary, and since then, I’ve developed an appreciation for unusual, pretty, and interesting new words {a personal favorite of mine? “sonder,” or the realization that a passerby has a life as vivid and complex as your own}. I love exploring and learning about language, as the power of words, in my opinion, is so often overlooked.

How does this connect to cookies? It’s simple: I think “snickerdoodles” is a happy word*, in that hearing it can bring a smile to my face. I’m sure these cookies will have a similar positive effect on you and anyone lucky enough to receive them; they are quick to whip up, look impressive on a plate, and, most importantly, are incredibly tasty for such an easy recipe. This batch makes a little over the dozen, so if you have a family of dessert-lovers, I suggest doubling the ingredients. Other than that, however, you’re only a half-hour away from making someone’s day. It can be difficult, but compliments and cookies are excellent places to start.

*Unless we are in the context of The Lizzie Bennet Diaries, in which case, let’s mourn that episode together.

Dark Chocolate Snickerdoodles Adapted from Kitchen Treaty

ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• Cinnamon-sugar mixture {I had a leftover container from the store, but you can easily make your own; simply combine two tablespoons of sugar for every teaspoon of cinnamon.}

to make

1. Preheat oven to 375ºF.
2. Using an electric mixer, beat together the butter and sugar until light and fluffy. Mix in the vanilla and egg.
3. Continue using the mixer to stir in the dry ingredients: the flour, cocoa powder, baking soda, and cream of tartar.
4. Pour cinnamon sugar mixture in a small bowl, and grease or line a baking sheet.
5. Scoop mounds of dough, and roll into one-inch balls. Roll each ball in the cinnamon-sugar to completely cover it. Place on baking sheet in four rows of four.
6. Bake cookies for nine minutes, or until set around the edges. Let cool on sheet before moving to a wire rack.
7. Enjoy!

Happy Thursday! The weekend is almost here.
B