Chocolate Snickerdoodle Cookies

The first time I made chocolate snickerdoodles, I actually forgot I was making them. I had pulled out everything for regular snickerdoodles, then spotted the cocoa powder on the counter and thought, why not? My kitchen smelled like a bakery crossed with a chocolate shop within minutes. Now they're the cookie I make when I want something familiar but a little decadent.

Last winter, my neighbor smelled these baking through our shared apartment wall and knocked on my door with two empty mugs. We ended up eating half the batch warm while watching snow fall, and now she texts me every time she catches that chocolate cinnamon scent drifting through the vents.

Ingredients

• 1 1/2 cups all-purpose flour: The foundation that gives these cookies their perfect chewy structure
• 1/2 cup unsweetened cocoa powder: Dutch processed works best for that deep chocolate flavor
• 1 1/2 teaspoons cream of tartar: This is the secret ingredient that makes snickerdoodles taste like snickerdoodles
• 1/2 teaspoon baking soda: Helps these puff up just right in the oven
• 1/4 teaspoon salt: Balances the sweetness and makes chocolate shine
• 1 cup granulated sugar: Creates that crisp exterior we all love
• 1/2 cup unsalted butter softened: Room temperature butter blends into the dough beautifully
• 1 large egg: Binds everything together for the perfect texture
• 1 teaspoon pure vanilla extract: Dont skimp here because vanilla amplifies chocolate
• 1/4 cup granulated sugar: For rolling and that signature snickerdoodle crunch
• 1 1/2 teaspoons ground cinnamon: Warm spice that pairs surprisingly well with dark chocolate

Instructions

Preheat and prep your baking space:

Set your oven to 350°F and line two baking sheets with parchment paper so nothing sticks and cleanup is effortless.

Whisk the dry ingredients together:

In a medium bowl, combine the flour, cocoa powder, cream of tartar, baking soda, and salt until everything is evenly blended.

Cream the butter and sugar:

Beat the softened butter and cup of sugar in a large bowl for about 2 to 3 minutes until the mixture looks pale and fluffy.

Add the egg and vanilla:

Mix in the egg and vanilla extract until they disappear completely into the butter mixture.

Combine wet and dry ingredients:

Gradually add the flour mixture to the wet ingredients, mixing just until you no longer see dry streaks.

Mix the coating:

Stir together the remaining 1/4 cup sugar and cinnamon in a small bowl until well combined.

Shape and coat the cookies:

Scoop tablespoon sized portions of dough and roll them into balls, then coat each one thoroughly in the cinnamon sugar mixture.

Arrange and bake:

Place the coated dough balls 2 inches apart on your prepared baking sheets and bake for 9 to 11 minutes until edges are set but centers look soft.

Cool completely:

Let the cookies rest on the baking sheets for 5 minutes before moving them to a wire rack to finish cooling.

Save

My sister asked me to make these for her wedding cookie table, and I spent three days rolling hundreds of little chocolate balls in cinnamon sugar. Every time someone took a bite and got that look of surprised delight, I remembered exactly why I started baking in the first place.

Getting the Perfect Texture

I learned through many failed batches that cream of tartar is non negotiable here. Without it, you just have chocolate sugar cookies. That distinct tangy undertone is what makes a snickerdoodle a snickerdoodle, even when chocolate enters the picture. The ingredient sounds fancy but it's worth hunting down.

Coating Secrets

The cinnamon sugar layer needs to be generous, almost excessive. When I first started making these, I tried to be conservative and the cookies just looked dusty. Now I press the coating into the dough firmly so it creates that beautiful cracked pattern as it bakes. The contrast between the slightly crunchy exterior and soft center is everything.

Storage and Sharing

These stay remarkably soft for days when stored in an airtight container, though they rarely last that long in my house. I've found they freeze beautifully and actually taste even better thawed, as the flavors have time to deepen. They travel well wrapped in parchment paper, making them perfect for care packages.

• Place a piece of bread in the container to keep them extra soft
• Warm them for 10 seconds in the microwave before serving
• Package them in clear bags tied with twine for gifting

Save

There's something magical about pulling a tray of these from the oven and seeing that crinkly cinnamon sugar surface. Hope they bring as much joy to your kitchen as they have to mine.

Recipe FAQs

→ What makes these different from regular chocolate cookies?

These feature cream of tartar, giving them the characteristic tangy-soft texture of traditional snickerdoodles. The cinnamon-sugar coating adds warmth and creates a delicious crackly exterior that contrasts beautifully with the soft chocolate interior.

→ Can I use Dutch-process cocoa powder?

Yes, though the texture may be slightly denser. Natural cocoa powder works best here as it pairs beautifully with the cream of tartar and cinnamon. If using Dutch-process, consider adding 1/4 teaspoon more cream of tartar.

→ Why are my cookies flat?

This often happens if the butter is too soft or the dough isn't chilled. Ensure your butter is softened but not melting. For thicker cookies, chill the dough balls for 15-30 minutes before baking.

→ How do I know when they're done?

The edges should look set and slightly firm, while the centers remain soft. They'll continue cooking on the hot baking sheet. Underbaking slightly yields chewier results, while a few extra minutes creates crispier edges.

→ Can I make these ahead of time?

Absolutely. Scoop and roll the dough balls in cinnamon-sugar, then freeze in a sealed container for up to 3 months. Bake straight from frozen, adding 1-2 minutes to the baking time.

→ What if I don't have cream of tartar?

You can substitute 2 teaspoons of baking powder for the cream of tartar and baking soda combined. However, the classic snickerdoodle tang will be less pronounced without the cream of tartar.