Snickerdoodles are classic cookies. I believe everyone should master the classic cookie recipes — you know, snickerdoodles, chocolate chip, oatmeal raisin, peanut butter, shortbread and more. Still, I can’t help myself when I set about to bake these cookies. I’ve always got to noodle with tradition.
And here’s another thing. I’ve never been a big fan of the snickerdoodle. Not sure why. Too simple? Maybe. Too crispy? Could be. (Though that has much to do with how long they are baked and even how they are stored.) Too everyday? I suppose. So for this week’s column, I set about thinking what I could do to a basic snickerdoodle recipe to entertain myself.
What if there was a surprise inside? A little chunk of chocolate perhaps? I stuffed two dozen of my dough balls with sweet German chocolate, and the other two dozen with white chocolate. The squares of baking chocolate are easily chopped into equal pieces and pushed into the center of the balls before they are rolled in a cinnamon-sugar mixture. I used German chocolate because I wanted that extra kiss of sugar. Baking chocolate and even semi-sweet chocolate wouldn’t do it for me.
The German chocolate adds more flavor than the white, and more visual interest. Yet, I like the white chocolate addition for its subtlety. When people bite into that version, they will know something is different but won’t be quite sure what it is. Nothing wrong with being an international baker of mystery.
Funny thing about cookies. I think of them as a static food once they are done, but they actually change in texture and sometimes flavor as they cool and over time no matter how they are stored. The Chocolate Stuffed Snickerdoodles that I cooled, bagged and froze were as crispy as ever when they were thawed. I didn’t freeze them all and left a few on a platter for my husband to nosh the day that I made them. The next day, left uncovered on the counter, they became soft, soaking up some of the moisture from the air. Ah, my first love. The soft cookie. I guess I like Snickerdoodles after all. Especially with a little surprise inside.
- 1½ cups sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 6 ounces sweet German chocolate, cut into 24 pieces
- 6 ounces white chocolate, cut until 24 pieces
- ¼ cup sugar
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- Preheat oven to 400 degrees. In large bowl, mix 1½ cups sugar, the butter, shortening and eggs. Stir in flour, cream of tartar, baking soda and ¼ teaspoon salt.
- Chill dough for 30 minutes to make it easier to work with.
- Roll dough into 1¼-inch balls. Press thumb into center of each cookie to make deep indentation. Place 1 piece of white or German chocolate into center of each cookie, making sure to form dough around dollop to enclose.
- Mix ¼ cup sugar, ½ teaspoon salt and the cinnamon. Roll balls in sugar mixture. Place 2 inches apart on ungreased cookie sheet.
- Bake 8 to 10 minutes or until set (centers will be soft). Cool 2 minutes on cookie sheet. Remove from cookie sheet to cooling rack.