Chocolate Covered Snickerdoodles
Thin and crispy snickerdoodle cookies dipped in rich chocolate ganache.
Chocolate Covered Snickerdoodles Thin and crispy snickerdoodle cookies dipped in rich chocolate ganache. |
| Servings | Prep Time |
| 24cookies | 40min |
| Cook Time |
| 10min |
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Ingredients
- 200gr flour
- 1teaspoon creme of tartar
- 1/2 teaspoon baking soda
- 1/2teaspoon ground cinnamon
- pinch salt
- 230gr softened butter
- 160gr castor sugar
- 1large egg
- 100gr dark chocolate bar
- 1tablespoon milk
- 2tablespoons sugarmixed with 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180 degrees Celsius.
- Sift the flour, cream of tartar, baking soda, cinnamon and salt. Set aside.
- In a mixing bowl, whisk the butter and sugar until light.
- Add the egg and whisk until incorporated.
- Combine the dry ingredients with the butter mix and incorporate these ingredients until you have a sticky dough.
- Cover with cling wrap and refrigerate for at least 30 min. The dough needs to be firm when you use it.
- After setting, roll the dough into small balls, cover with cinnamon sugar, and arrange a few centimeters apart on a non stick oven safe baking tray. Flatten a little with your hands.
- Bake for 8 – 10 minutes, remove from oven and leave to cool.
- Melt the chocolate and milk over a double boiler until melted.
- Dip or cover the cookies in chocolate and enjoy (preferably) immediately.