Chocolate Snickerdoodles

Chocolate Snickerdoodles
I just bought the Baked in America book by Outsider Tart and I think I’m in Love. For those of you that don’t live in London, Outsider Tart is run by Americans David & OD (Other David) in Chiswick, West London. Read my previous review of the shop here.

I already love visiting the bakery in Chiswick but now I can make all of the delights at home! The book carries the same enthusiasm that David and OD have when you visit Outsider Tart. So now you don’t have to feel left out if you can’t afford a European vacation.
The book is full of hilarious quips like “…let your mind wander and add whatever strikes your fancy, Then again, you’re feeling lazy. So don’t” and David’s notes on OD’s biscuit recipe, “This [OD’s biscuit recipe] was left intact in the event anyone out there could empathize with my beleaguered existence”.

Chocolate Snickerdoodles

I own a lot of baking books and they are either American or British. Sometimes the American ones are released with metric measurements and sometimes not. This book caters to both audiences and has a comprehensive introduction chapter, and each recipe is listed in Imperial, Metric and American measurements.
Chocolate Snickerdoodles

One of the best things about Outsider Tart is the Late Night Cookie Bar held each Thursday night. At 6pm all the brownies and other treats are put away and David makes a selection of cookies as well as a “blue plate” special. I went a few weeks ago and had the best bowl of chili in my life.

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The Chocolate Snickerdoodle I made from the book looks pretty identical in shape and size to the cookies they serve in store, which is always a good sign in a book!
Chocolate Snickerdoodles

Yield: 8 giant sized cookies

Ingredients

Cookie Dough

2 1/4 cups plain flour

1/2 cocoa powder

1 tsp cream of tartar

1/2 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1 tsp vanilla

Cinnamon Sugar

1/4 cup sugar

1/4 cup packed light brown sugar

1/2 tbs cinnamon

1/4 tsp nutmeg

Instructions

  1. Preheat the oven to 200 C and line 2 baking sheets with parchment paper. In a small bowl whisk together the flour, cocoa powder, cream of tartar, baking soda and salt. Set aside.
  2. In a large bowl cream together the butter and sugar on medium speed until pale and fluffy. Add the eggs one at a time beating after each. Stir in the vanilla.
  3. With the mixer on low speed add the flour mixture slowly. Stop mixing once all the flour is combined.
  4. Using a cookie scoop make a ball until it weights 5 ounces/150g, which is massive! You can make them smaller but this book is all about American baking, and bigger is better!
  5. Make the sugar mixture by stirring all the ingredients together in a bowl and rolling the cookie dough ball in it.
  6. Place the dough ball on one of the baking sheets and gently squish it down with the palm of your hand till it is about 1 inch thick. Only place 4 on each baking sheet with plenty of space between each.
  7. Bake for 12 - 15 minutes and let cool for a few minutes before removing from the pan.Enjoy your giant cookies!
http://www.americancupcakeabroad.com/cookies/chocolate-snickerdoodles
snickerdoodle

Baked in America US and UK

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