Chocolate Snickerdoodles (Printable)
Rich chocolate cookies rolled in sweet cinnamon-sugar for a classic treat with a delicious dark twist.
# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons cream of tartar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1 cup granulated sugar
07 - 1/2 cup unsalted butter, softened
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Cinnamon-Sugar Coating
10 - 1/4 cup granulated sugar
11 - 1 1/2 teaspoons ground cinnamon
# How to Prepare:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, cream of tartar, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2-3 minutes.
04 - Mix in egg and vanilla extract until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined.
06 - Mix together 1/4 cup sugar and cinnamon in a small bowl.
07 - Scoop tablespoon-sized dough portions, roll into balls, and coat completely in cinnamon-sugar mixture.
08 - Place dough balls 2 inches apart on prepared baking sheets.
09 - Bake for 9-11 minutes until edges are set but centers remain soft.
10 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The chocolate cinnamon combo hits that sweet spot between cozy and indulgent
- They come together in under 30 minutes with ingredients you probably already have
- The texture is somehow chewy and crispy at the same time
02 -
- Underbaking by 1 minute makes these exponentially chewier and fudgier
- The dough firms up in the fridge, so if it feels too sticky chill it for 15 minutes
- These freeze beautifully as dough balls, just add 2 minutes to the baking time
03 -
- Use a cookie scoop for uniform size, this ensures even baking every time
- Rotate the baking sheets halfway through for perfectly consistent browning