Chocolate Snickerdoodles Recipe

Introduction

Chocolate Snickerdoodles are a delightful twist on the classic cinnamon cookie, combining rich cocoa flavor with a sweet, crackly sugar coating. These soft and chewy treats are perfect for chocolate lovers looking for a cozy homemade snack.

Ingredients

• 1 ¾ cups all-purpose flour
• ¼ cup cocoa powder
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Additional granulated sugar for rolling

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt until well combined.
3. Step 3: In a large bowl, cream the softened butter and sugar together with a hand mixer or stand mixer until the mixture is light and fluffy.
4. Step 4: Beat in the egg and vanilla extract until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a soft dough.
6. Step 6: Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat evenly.
7. Step 7: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Step 8: Bake for 10–12 minutes, or until the cookies are set but still soft in the center.
9. Step 9: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer chocolate flavor, try using Dutch-processed cocoa powder.
• Substitute half of the butter with browned butter for a nutty aroma.
• Try adding a pinch of cinnamon to the sugar coating for a subtle warm spice.
• If you prefer a fudgier texture, slightly underbake the cookies and let them set on the baking sheet.

Storage

Store the chocolate snickerdoodles in an airtight container at room temperature for up to one week. To refresh slightly softened cookies, warm them in the oven at 300°F (150°C) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter in this recipe?

Yes, but reduce or omit the added salt in the dry ingredients to avoid an overly salty taste.

Why do snickerdoodles use cream of tartar?

Cream of tartar acts as a leavening agent and gives snickerdoodles their characteristic tangy flavor and chewy texture.

Chocolate Snickerdoodles Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

Delight in these rich Chocolate Snickerdoodles that combine classic snickerdoodle cinnamon flavors with a luscious cocoa twist. Soft and chewy with a slightly crisp exterior rolled in sugar, these cookies are a perfect treat for chocolate lovers looking for a fun twist on a traditional favorite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon cream of tartar
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For Rolling

• Additional granulated sugar for coating

Instructions

1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cream of tartar, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which should take about 2-3 minutes.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar until fully incorporated, creating a smooth batter.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined to form a soft dough; avoid overmixing.
6. Form and Roll Dough Balls: Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Roll each dough ball in granulated sugar to coat the exterior evenly.
7. Bake: Place the sugar-coated dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the cookies are set around the edges but still soft in the center.
8. Cool: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This helps the cookies firm up perfectly while maintaining their chewy texture.

Notes

• For a deeper chocolate flavor, use Dutch-processed cocoa powder.
• Be careful not to overbake; cookies should look slightly undercooked in the center to remain soft and chewy.
• Use room temperature butter for easier creaming and better texture.
• You can add a pinch of cinnamon to the sugar used for rolling to bring a more traditional snickerdoodle flavor.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Chocolate Snickerdoodles, cocoa snickerdoodles, chocolate cinnamon cookies, soft chocolate cookies, snickerdoodle recipe