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Chocolate Snickerdoodles

These Chocolate Snickerdoodles are a soft contradiction of rich chocolate and bright cinnamon, creating tender cookies that are both rustic and refined.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Soften the butter but do not let it melt.
  • 1.5 cups granulated sugar Used for creaming and rolling.
  • 0.5 cup brown sugar, packed Adds moisture and depth of flavor.
  • 2 large eggs Should be at room temperature.
  • 1 teaspoon vanilla extract Adds flavor to the cookie dough.
  • 3 cups all-purpose flour Sift with cocoa to ensure even chocolate flavor.
  • 0.5 cup cocoa powder Gives the cookies their chocolate flavor.
  • 2 teaspoons cream of tartar Contributes to a tender texture.
  • 1 teaspoon baking soda Leavening agent.
  • 0.5 teaspoon salt Enhances flavor.
Cinnamon Sugar Coating
  • 0.25 cup granulated sugar For rolling.
  • 2 tablespoons ground cinnamon For rolling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
  3. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. In another bowl, combine the flour, cocoa powder, cream of tartar, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until well combined.
  5. In a small bowl, mix the sugar and cinnamon for rolling.
  6. Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
  7. Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 10-12 minutes or until the edges are set.
  9. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Serve slightly warm so the chocolate breathes and the cinnamon-coating is at its most fragrant. Store in an airtight container at room temperature for up to five days. For longer keeping, freeze unbaked dough balls on a sheet, then transfer to a sealed bag; bake from frozen, adding a minute or two to the bake time.