Chocolate Snickerdoodle Cookies (Printable)

Rich chocolate cookies rolled in sweet cinnamon-sugar for a delightful twist on the classic treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons cream of tartar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup granulated sugar
07 - 1/2 cup unsalted butter, softened
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Coating

10 - 1/4 cup granulated sugar
11 - 1 1/2 teaspoons ground cinnamon

# Directions:

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt until well combined.
03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
04 - Add the egg and vanilla extract, mixing until fully incorporated into the butter mixture.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
06 - In a small bowl, mix together the 1/4 cup sugar and cinnamon for the coating.
07 - Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat completely.
08 - Place the dough balls 2 inches apart on the prepared baking sheets.
09 - Bake for 9-11 minutes, or until the edges are set but the centers are still soft.
10 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The chewy centers crackle perfectly when you bite into them
  • That cinnamon sugar crust makes them feel like a hug in cookie form
  • They disappear faster than you can say chocolate
02 -
  • Underbaking by 1 minute makes these impossibly chewy
  • The dough firms up in the fridge so dont worry if it feels soft
  • Room temperature ingredients prevent the dough from separating
03 -
  • Chill the dough for 30 minutes if it's too sticky to handle
  • Use a cookie scoop for uniform sizing and even baking

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