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Chocolate Snickerdoodle Cookies

These Chocolate Snickerdoodle Cookies are soft, chewy, and filled with a rich chocolate flavor brightened by a warm cinnamon-sugar coating.

Ingredients

Scale
  • 2 and 2/3 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, ground cinnamon, and salt. Set aside.
  2. In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth, about 2 to 3 minutes with a hand mixer or stand mixer.
  3. Add the eggs and vanilla extract, mixing until well combined and the batter is smooth.
  4. Gradually add the dry mixture to the wet mixture, stirring until a thick dough forms. Do not overmix; stop as soon as the flour is incorporated.
  5. Cover the dough and chill in the refrigerator for at least 120 minutes.
  6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Combine the 1/3 cup granulated sugar and 1 teaspoon ground cinnamon for the topping in a small bowl and stir to blend.
  8. Scoop the dough into balls and roll in the cinnamon-sugar mixture before placing on the baking sheets.
  9. Bake for 13 to 15 minutes until edges are set and centers are soft. Rotate the pan halfway through baking for even color.
  10. Allow to cool on baking sheets for about 10 minutes before transferring to a cooling rack to cool completely.

Notes

For flatter cookies, let the chilled dough sit at room temperature for 5 to 10 minutes before baking.

Nutrition

Keywords: chocolate cookies, snickerdoodle, dessert