(picture taken from Have Cake Will Travel)
These are honestly one of the best cookies I have ever tried. They are not your average chocolate cookie. Rather, you taste the chocolate and then you notice a certain je ne sais quoi that you can't quite put your finger on. All I can say is that the combination makes for a very memorable cookie.
The key to this recipe is in the spices - cinnamon, ginger, allspice, cardamom, and white pepper. I know what you're thinking, white pepper? Really? I promise that it does not overpower the cookie in any way, nor does it make the cookie into some sort of red-hot baked good. It plays well with the other spices with each lending their subtle nuances to the other to form something completely different and delicious. I also recommend that you do not omit the cardamom. I realize it's one of those high-end ingredients that you'd normally pass on because of the exorbitant price. But, if you know where to look, you can find it for a very low price. World Market actually sells an entire packet of it for only 99 cents. So, now that you know where to find it, go out and buy it so you can make this cookie.
As for the texture of these cookies, they come out a little cakey and a little chewy with a crisp exterior due to the sugar coating. They are definitely something that you'll want to make again and again.
Notes: I decreased the sugar from the original recipe by 1/4 cup. I think they're plenty sweet enough without the extra. Also, it is not recommended that you flatten the balls of dough since it'll be too difficult to get them off the cookie sheet after they bake.
Chocolate Chai Snickerdoodles (adapted from Family Style Food)
2 c. sugar
1 tsp. cinnamon
1 tsp. ginger powder
1 tsp. cardamom
1/2 tsp. allspice
1/4 tsp. white pepper
1/2 c. cocoa powder
1 c. butter, softened
2 tsp. vanilla
2 1/4 c. flour
1 1/2 tsp. baking powder
Combine the sugar and spices. Remove 1/2 cup of the mixture and set aside for rolling the cookies.
Add the cocoa powder to the 1 1/2 c. of sugar-spice mixture and blend. Cream butter with the cocoa-sugar mixture. Add eggs and vanilla. Add the flour and baking powder. Form tablespoon-sized balls and roll in the reserved sugar mixture. Bake at 350F for 12-15 min. Let cool on the pan for a few minutes before transferring to a rack to cool.