Chocolate Snickerdoodles Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed butter and sugar until fully incorporated, creating a smooth batter.
- 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.
- 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.
- 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.
- 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
Find it online: https://dylangranv.com/chocolate-snickerdoodles-recipe/
