Description
These Soft & Chewy Chocolate Snickerdoodles blend the classic cinnamon sugar coating with a rich chocolate twist. Featuring a tender, chewy texture and a deep cocoa flavor, these cookies are perfect for those craving a delightful chocolate dessert with a hint of cinnamon spice.
Ingredients
Scale
Dry Ingredients
- 2 and 2/3 cups (333g) all-purpose flour (spooned & leveled)
- 1/2 cup (43g) unsweetened natural cocoa powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Topping
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cream of tartar, baking soda, ground cinnamon, and salt until fully combined. Set this mixture aside.
- Cream butter and sugars: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened unsalted butter with granulated sugar and brown sugar on medium-high speed until the mixture is creamy and well combined, about 3 minutes.
- Add eggs and vanilla: Add the eggs and pure vanilla extract to the butter and sugar mixture, then beat again on medium-high speed until fully incorporated. Scrape down the sides of the bowl as needed to ensure even mixing.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients and beat on low speed until just combined. The dough will be thick at this stage.
- Chill the dough: Cover the dough and refrigerate for a minimum of 2 hours, or up to 3 days. If chilled longer than a few hours, allow the dough to sit at room temperature for about 20 minutes before shaping to soften slightly.
- Preheat the oven: Set your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Prepare the topping: In a small bowl, mix together granulated sugar and ground cinnamon to create the cinnamon sugar coating.
- Shape and coat dough balls: Scoop approximately 1.5 tablespoons (35g) of dough per cookie, roll into balls, then roll each ball in the cinnamon sugar mixture to coat evenly. Place the coated dough balls 2 to 3 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 13 to 15 minutes, or until the edges are set but the centers remain puffy and soft.
- Cool: Allow cookies to cool on the baking sheet for 10 minutes to firm up. Then transfer them to a cooling rack to cool completely. Expect the cookies to slightly deflate as they cool, which is normal.
- Store: Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- For best texture, do not skip chilling the dough as it helps cookies keep their shape and enhances flavor.
- Let dough soften slightly after chilling for easier rolling.
- If you prefer a stronger cinnamon flavor, you can increase the cinnamon in the topping mixture by 1/2 teaspoon.
- Use parchment paper or silicone mats to prevent cookies from sticking during baking.
- Make sure butter is softened to room temperature to blend smoothly with sugars.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Snickerdoodles, chewy chocolate cookies, cinnamon sugar cookies, soft chocolate cookies, homemade cookies
