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Chocolate Snickerdoodle Cookies

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These Chocolate Snickerdoodle Cookies combine classic snickerdoodle warmth with a rich chocolate twist, offering soft centers and a tender crumb.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 155 minutes
  • Yield: Makes about 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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. Whisk together the flour, cocoa powder, cream of tartar, baking soda, ground cinnamon, and salt in a medium bowl. Set this dry mixture aside.
  2. Beat together the softened butter, granulated sugar, and brown sugar in a large bowl until creamy.
  3. Add the eggs and vanilla extract to the butter mixture, mixing until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
  5. Cover the dough with plastic wrap 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 granulated sugar and ground cinnamon for the topping in a small bowl.
  8. Scoop tablespoons of dough, roll them into balls, coat in the cinnamon-sugar topping, and place on prepared baking sheets.
  9. Bake in the preheated oven for 13 to 15 minutes.
  10. Allow cookies to cool on baking sheets for about 10 minutes before transferring to a cooling rack.

Notes

For best results, chill the dough for at least 2 hours. Store cooled cookies in an airtight container for up to 4 days.

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