Monday, December 9, 2013
A few weeks ago I decided to bake something big for the guy who took Hyacinth,the rooster. It was important to me to say thanks for giving him a forever home and the best way I knew how to do that, was to bake something really big..like realllly big...because sometimes you just need to give a big ol' thanks. I've noticed we have become way to slack on thanking people in general. I notice it more and more each day. People are getting to busy to stop and help someone, to say thank you, to smile, to really look into someone's eyes and just say, I appreciate you. It's considered old fashioned to hold the door open for someone, to drop a hand written card in the mail to someone you thought of today and wishing them well, or dropping flowers off to someone, just because.
Being decent towards one another should be an everyday occurrence in my humble opinion..even when you don't feel like it. I hope you will inspired to bake something for someone..because I know by doing it, you will also get a selfish high from it. It will make you feel good when you see a smile on their face. Everyone wants to feel special once and awhile. So go bake something.
These giant chocolate snickerdoodles pretty much rock..and are a complete meal in itself. The funny thing is, I didn't even make them as big as they could have been. I stopped just shy of 5 ounces but could have gone all the way up to 6. They are soft and chewy and they aren't all that sweet considering how much sugar is in there. You can make these smaller if you want..but why would you want to??
On a side note, these cookies come with a large quantity of cinnamon and sugar to roll them into. You will have a lot left over. You can use the leftovers in anything you want..maybe a swirl quick bread, or sprinkled over muffins,pancakes or waffles. You can also skip the recipe and just use a simple cinnamon-sugar mixture to roll your cookies into. It will be delicious no matter which road you take.
2-1/4 cups All-purpose Flour
1/2 cup Unsweetened 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 Large Eggs
1 tsp. Vanilla
1/2 cup Sugar
1/2 cup Packed Light Brown Sugar
1 tsp. Ground Cinnamon
1/2 tsp. Ground Nutmeg
Preheat the oven to 375 or 190 celsius ( the original recipe states a 400 degree or 200 celsius oven, but I found that to be way to hot). Line two cookie sheets with parchment paper.
In a bowl,combine the cinnamon-sugar mixture together and set aside.
In a medium bowl,whisk together the flour,cocoa,cream of tartar,baking soda, and salt.
In a large mixing bowl,cream together the butter and sugar with an electric mixer on medium-high speed for around 1 minute, until light and fluffy. Add the eggs,one at a time, and beating well after each addition. Stir in the vanilla. Scrape the sides of the bowl and beat for one more minute,until everything is combined. On low speed,slowly add the dry ingredients and continue mixing only until the flour disappears.
With a large ice cream scoop or spoon,divide the dough into balls weighing around 5-6 ounces. Roll the dough balls into the cinnamon-sugar mixture and place onto prepared baking sheets 2 inches apart. With damp fingers, flatten the dough balls slightly until they are 1 inch thick.
Bake the cookies 12-15 minutes, until golden brown at the edges and set in the middle. They will appear to be slightly undone in the middle..but that is ok..you want this! Allow them to cool for 10 minutes on the cookie sheets before removing to a wire rack.
** Store remaining cinnamon-mixture in an airtight container. It will keep indefinitely.**
Yield: 8 Ginormous Cookies,24 small or make a combination of both sizes
Source: Piece of Cake: Home Baking Made Simple