Recipe for Chocolate Snickerdoodles- soft and chewy chocolate cookies covered in a crispy cinnamon-sugar coating.
Snickerdoodles are a favorite of mine and I love to find new variations of this cinnamon-coated cookie. I had never heard of a chocolate version until I came across this recipe from Baked Bree. Chad doesn’t like most chocolate, so I made these for a cookie drive. That way, I could try a couple and give away the rest. These cookies are a great treat during the holidays for the chocolate lovers in your family.
Want to add a bit more spice to these Chocolate Snickerdoodles? You can bump up the cinnamon in the cinnamon-sugar mixture to 1 1/2-2 teaspoons or even add 1-2 teaspoons espresso powder or 1/4 teaspoon cayenne pepper to the chocolate cookie dough.
Chocolate Snickerdoodles Recipe
Adapted from Baked Bree
- 2 1/4 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
Preheat oven to 400˚ F. Lightly grease or line 2 baking sheets with parchment.
In a medium bowl, combine flour, cocoa powder, cream of tartar, baking soda, and salt.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Mix in dry ingredients until combined.
In a small bowl, combine the cinnamon and sugar for topping.
Roll dough into rounded tablespoon sized balls. Coat the balls in the cinnamon sugar. Place them on prepared baking sheets and press down the cookies with the bottom of a glass to slightly flatten.
Bake in preheated oven for 12-15 minutes, until puffy and lightly browned on bottom. Let cookies cool on wire rack.