Description
Deliciously soft and chewy Chocolate Snickerdoodles that combine the classic cinnamon-sugar coating with rich cocoa powder for a delightful twist on the traditional cookie. These cookies are perfect for chocolate lovers seeking a sweet treat with a hint of warm cinnamon.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 â…” cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1 ½ cups of granulated sugar together until the mixture is light and fluffy, about 2-3 minutes, creating a creamy base for the dough.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cream of tartar, and salt to evenly distribute the leavening agents and cocoa.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Prepare cinnamon sugar coating: In a small bowl, combine the ¼ cup granulated sugar with the 1 ½ teaspoons ground cinnamon for a classic snickerdoodle coating.
- Shape and coat dough balls: Scoop tablespoon-sized portions of dough and roll each into a ball. Coat each ball thoroughly in the cinnamon-sugar mixture to create a sweet and spicy crust.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up without becoming hard.
Notes
- The dough should be soft but manageable; if too sticky, chill for 15 minutes before rolling.
- Monitor baking time closely to maintain a soft center; overbaking will result in a crisper cookie.
- For an extra chocolate boost, add chocolate chips to the dough before coating.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- The cream of tartar helps create the classic snickerdoodle tanginess and chewiness when combined with baking soda.
