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Chocolate Snickerdoodle Cookies

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A nostalgic twist on a classic favorite, these cookies combine a crackly cinnamon-sugar exterior with a rich chocolate center. Perfect for holiday swaps or afternoon coffee breaks.

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
  • 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 and set aside.
  2. Beat together the softened butter, granulated sugar, and brown sugar until creamy in a large bowl.
  3. Add the eggs and vanilla extract, mixing until smooth.
  4. Gradually add the dry mixture to the wet ingredients, stirring until a thick dough forms.
  5. Cover the dough 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. Mix the granulated sugar and ground cinnamon for the topping in a small bowl.
  8. Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
  9. Place them 2 inches apart on the baking sheets.
  10. Bake for 13 to 15 minutes, or until edges are set but centers remain soft.
  11. Cool cookies on baking sheets for about 10 minutes before transferring to a cooling rack.

Notes

Chilling the dough is recommended to prevent excessive spread and enhance flavor.

Nutrition

Find it online: https://easydishestomake.com/chocolate-snickerdoodle-cookies/