Chocolate Snickerdoodles
A recipe for Chocolate Snickerdoodles! These soft and chewy chocolate cookies are covered in a crispy cinnamon-sugar coating.
Servings 30 Cookies
Ingredients
- 1 cup (226 grams) unsalted butter softened at room temperature
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (150 grams) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (280 grams) all-purpose flour
- 1/2 cup (50 grams) unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (12 grams) ground cinnamon
Instructions
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, followed by vanilla.
- Add the flour, cocoa powder, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
- Cover the dough and refrigerate for about an hour until well chilled.
- Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
- In a wide bowl, mix together sugar and cinnamon to make the topping.
- Use a small scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
- Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
- Bake in preheated oven for 10-13 minutes, until just set and lightly browned on bottom.
- Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
- Store in an airtight container at room temperature for up to three days.