Embrace the whimsical nature of cookies with a twist—these Chocolate Snickerdoodle Swirls are a delightful fusion of classic flavors elevated by the enchanting notes of lavender. Inspired by the cozy memories of baking with my grandmother, who always had a secret ingredient up her sleeve, I decided to incorporate chocolate and a hint of floral essence into the beloved snickerdoodle. These cookies are not just a treat; they are a heartfelt experience, combining the warmth of cinnamon, the richness of chocolate, and the subtle sophistication of lavender.
### Ingredients
**For the Cookies:**
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1/2 cup unsweetened cocoa powder
**For the Cinnamon Sugar Coating:**
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1 teaspoon dried culinary lavender flowers, finely chopped
### Instructions
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This should take about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract to enhance the cookie’s flavor.
In another bowl, whisk together the flour, baking soda, salt, ground cinnamon, and cocoa powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tougher cookies.
Divide the dough in half. Take one half and roll it out between two sheets of parchment paper into a rectangle about 1/4 inch thick. Repeat with the second half of the dough, keeping the chocolate dough separate.
Carefully peel off the parchment paper from the chocolate dough and place it on top of the cinnamon dough. Gently press them together, ensuring they adhere well.
Starting from one edge, roll the dough tightly into a log, using the parchment paper to help. Once rolled, wrap the log in plastic wrap and refrigerate for about 30 minutes to firm up.
While the dough is chilling, prepare the cinnamon sugar coating by mixing the granulated sugar, ground cinnamon, and chopped lavender in a small bowl.
Once chilled, remove the dough from the refrigerator and slice it into 1/2-inch thick rounds. Roll each round in the cinnamon sugar mixture until fully coated.
Place the coated cookie rounds onto the prepared baking sheet, leaving a bit of space between each one to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are just set and the tops have a slight crackle. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
As you take your first bite, the delightful interplay of chocolate, cinnamon, and a whisper of lavender will transport you to a world of gourmet bliss. These Chocolate Snickerdoodle Swirls are perfect for sharing or for indulging in a moment of sweet solitude. Enjoy!