Chocolate Snickerdoodles (Printer-friendly)
Rich chocolate cookies rolled in sweet cinnamon-sugar for a delightful twist on the classic treat.
# 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 Make It:
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 together until light and fluffy, approximately 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 1/4 cup sugar and cinnamon in a small bowl for coating.
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 cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Tips:
01 -
- The cinnamon sugar crust cracks beautifully over fudgy chocolate centers
- They take 25 minutes from start to warm cookie bliss
02 -
- Underbaking by just a minute makes them extra chewy
- The dough balls should be generous tablespoons for bakery sized cookies
03 -
- Add a pinch of cayenne pepper to the dough for a spicy chocolate twist
- Chill the dough for 30 minutes if it feels too sticky to handle