...don't fix it. But you certainly can modify it a bit. This was my mantra today, as I took my favorite cookie recipe and gave it a twist. A delicious, dark chocolate twist.
Dark Chocolate Snickerdoodles
(Recipe makes 15 medium sized cookies)
1/4 cup Butter, softened
1/4 cup Shortening
1/2 cup Sugar
1/4 cup Brown Sugar
1 tsp. Vanilla Extract
1 oz. Dark Chocolate (semi-sweet)
8 oz. AP Flour
1/2 tsp. Cream of Tartar
1/2 tsp. Baking Soda
Cinnamon Mixture (2 T. Sugar, 1 tsp. Cinnamon)
Cream the butter, shortening and sugar together until smooth.
Add the egg and vanilla and mix until incorporated.
In a double-boiler, melt the chocolate.
Add the chocolate to the butter/egg mixture and mix until incorporated.
Sift together the flour, salt, baking soda and cream of tartar.
Gradually add the dry ingredients to the others, mixing until combined.
Let dough rest about 10 minutes, refrigerated so flour can hydrate.
Form dough into 1" (diameter) balls.
Roll dough in cinnamon mixture to coat.
Flatten balls and place on a greased sheet tray.
Bake at 400 F for 8 minutes.
Remove immediately from the tray to a wire rack to cool.
Note: The original Snickerdoodle recipe I use is Mrs. Sigg's found on AllRecipes.com.