These Chocolate Espresso Snickerdoodles are amazing. Not really a surprise since this recipe comes from Billy’s new book: Whip It Up! It’s officially on shelves now, in case you want to snag a copy (you do)! The book is full of easy, fun recipes and Bill’s signature punchy, graphic styling and photography. Plus, there’s an entire chapter dedicated to TACOS. Yes. If you don’t know Billy he’s the prince of gifs, Mariah Carey references, and Popsicle Week. His blog keeps me young (<<<sad attempt at finding a gif) and up to date with what the kids are saying these days (since I am secretly just an old crone).
These cookies are just one of many recipes I immediately flagged as must-makes. Others include: Honey Sriracha Brussels Sprouts, California Burgers (which looks amazingly like a certain cult-favorite California burger chain), and Grapefruit Mint Margaritas. Actually, everything I just mentioned would make a crazy-delicious (but, crazy) meal with these cookies as the dessert. When I was scooping the cookie and rolling them in the cinnamon sugar Sean kept sneaking little bits of dough–it’s so good! Like, we had to really reign it in not to just eat the dough. Once they made it into the oven, they baked up to be deeply chocolatey, chewy-in-the-middle, slightly tangy in that way that snickerdoodles are, and with a crunchy, spiced exterior. They’re everything you expect from a snickerdoodle, but with lots of deep chocolate and espresso notes.
This Friday you can hop on over to Billy’s blog and check out links to other recipes from the book and maybe just go ahead and order a copy while you’re at it.
- 2¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon sea salt (or kosher salt)
- 1 cup butter, softened
- 2 teaspoons instant espresso
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- 3 tablespoons can sugar (or granulated)
- Sift together the flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl.
- In another bowl, using an electric mixer, cream the butter, espresso, brown sugar, and granulated sugar until light and fluffy. About 2 minutes.
- Add the eggs one at a time, making sure the first is completely blended before adding the second along with the vanilla extract. Then add the cocoa mixture in 2 batches, so it doesn’t fly everywhere, mixing just until combined. Refrigerate the dough for at least an hour to firm up.
- Preheat your oven to 350°F and line a baking sheet with parchment.
- Combine the cinnamon and sugar in a small bowl, then use a medium cookie scoop (or 1½ tablespoons) to portion out dough and roll in cinnamon sugar to coat. Place on a baking sheet 2 inchs apart and bake for 8-10 minutes or until slightly flattened and crackly. You want them to be slightly underbaked for maximum chew. Cool for 5 minutes on the baking sheet before moving the cookies to a rack to cool completely.