Description
These Chocolate Snickerdoodles combine the warmth of cinnamon sugar with rich cocoa and dark chocolate for a soft, chewy cookie that’s irresistibly comforting and indulgent.
Ingredients
- For the dough:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 ounces unsweetened chocolate, melted and cooled
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- For the cinnamon sugar mixture:
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs and vanilla extract until combined.
- Add the melted chocolate and mix until smooth.
- In a separate bowl, whisk together flour, cream of tartar, cocoa powder, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- In a small bowl, combine sugar and cinnamon for rolling.
- Shape dough into 1-inch balls and roll each ball in the cinnamon sugar mixture.
- Place on prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until cookies are set around the edges but soft in the center.
- Allow to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- For extra chocolate flavor, fold in mini chocolate chips before rolling in cinnamon sugar.
- Store in an airtight container for up to 5 days.
- You can freeze the cookie dough balls for up to 2 months and bake straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American