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Chocolate Snickerdoodle Cookies

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These Chocolate Snickerdoodle Cookies combine the traditional charm of snickerdoodles with rich chocolate flavor, featuring a soft center and a crisp cinnamon-sugar exterior.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.67 cups all-purpose flour Provides structure and a tender crumb.
  • 0.5 cup unsweetened natural cocoa powder Adds deep chocolate flavor.
  • 1 teaspoon cream of tartar Gives snickerdoodles their signature tang.
  • 1 teaspoon baking soda A leavening agent for rising.
  • 0.5 teaspoon ground cinnamon Complementary spice to chocolate.
  • 0.5 teaspoon salt Balances sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened Adds richness and softness.
  • 1 cup granulated sugar Sweetness and crispness.
  • 0.5 cup packed light or dark brown sugar Adds moisture and caramel notes.
  • 2 large eggs Bind dough and add tenderness.
  • 1 teaspoon pure vanilla extract Enhances flavor.
Topping
  • 0.33 cup granulated sugar For the cinnamon-sugar coating.
  • 1 teaspoon ground cinnamon Mixed with topping sugar for coating.

Method
 

Preparation
  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 the softened butter, granulated sugar, and brown sugar until creamy and smooth, about 2 to 3 minutes.
  3. Add the eggs and vanilla extract, mixing until well combined and glossy.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms, being careful not to overmix.
  5. Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours.
  6. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. In a small bowl, combine 1/3 cup granulated sugar and 1 teaspoon ground cinnamon for the topping and mix well.
Baking
  1. Roll portions of dough into balls and coat in the cinnamon-sugar topping. Place on prepared baking sheets.
  2. Bake for 13 to 15 minutes or until edges are set but centers remain soft.
  3. Allow cookies to cool on baking sheets for 10 minutes before transferring to a cooling rack.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 100mgFiber: 1gSugar: 12g

Notes

For a slightly taller cookie, chill scooped dough balls briefly. Store baked cookies in an airtight container at room temperature for up to 4 days.

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