Description
Deliciously soft and chewy Chocolate Snickerdoodles with a rich cocoa twist and a classic cinnamon-sugar coating. These cookies combine the traditional snickerdoodle flavors with chocolate for a perfect treat that’s easy to make and sure to delight cookie lovers of all ages.
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
Coating
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with 1 ½ cups granulated sugar until the mixture is light and fluffy, about 2-3 minutes, to incorporate air and create a smooth texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine all wet ingredients thoroughly.
- Mix 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.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to prevent tough cookies.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the ¼ cup granulated sugar with the 1 ½ teaspoons ground cinnamon to create the 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, ensuring full coverage for flavor and texture.
- Arrange Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 8–10 minutes, until the edges are set but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the dough to maintain soft, tender cookies.
- The cookies taste best after cooling completely, allowing flavors to develop.
- You can store the cookies in an airtight container at room temperature for up to 5 days.
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Chilling the dough for 30 minutes before baking can help control spread and enhance texture.
