There’s something truly magical about the combination of chocolate and cinnamon, and when you bring them together in a cookie, it’s pure bliss. Introducing Chocolate Snickerdoodles—a delightful twist on the classic snickerdoodle that will have your taste buds dancing. These cookies are soft, chewy, and packed with rich chocolate flavor, all while being rolled in a sweet cinnamon-sugar mixture that adds just the right amount of spice. Perfect for any occasion, they are sure to be a hit with family and friends!
Top Reasons to Make Chocolate Snickerdoodles
- Unique Flavor: The chocolate adds a rich twist to the traditional snickerdoodle flavor.
- Easy to Make: With simple ingredients and straightforward steps, these cookies are perfect for bakers of any level.
- Versatile: Great for holidays, parties, or just because—you can never go wrong with cookies!
- Fun for Kids: Get the little ones involved in rolling the cookies in the cinnamon-sugar mixture.
Gather These Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 1 1/2 teaspoons ground cinnamon (for rolling)
Hardware & Gadgets
- Mixing Bowls: A set of various sizes for mixing ingredients.
- Electric Mixer: Helps achieve creamy butter and sugar blends.
- Baking Sheets: Ensure even baking and easy cookie transfer.
- Parchment Paper: Line your baking sheets for easy cleanup.
- Cookie Scoop: For uniform cookie sizes.
Chocolate Snickerdoodles: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and sea salt until well combined. Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
Step 4: Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 5: Mix in Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Prepare Cinnamon-Sugar Mixture
In a small bowl, combine the 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Mix well.
Step 7: Shape the Cookies
Using a cookie scoop or your hands, form dough balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
Step 8: Bake the Cookies
Place the coated cookie dough balls onto the prepared baking sheets, leaving space between each cookie as they will spread. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Chocolate Snickerdoodles with a glass of milk or your favorite beverage!
Holiday & Seasonal Touches
- Festive Sprinkles: Add colorful sprinkles to the cinnamon-sugar mixture for a holiday touch.
- Chocolate Drizzle: Drizzle melted chocolate over cooled cookies for an extra indulgent treat.
- Nutmeg Twist: Incorporate a pinch of nutmeg to the cinnamon-sugar for a unique flavor.
- Gift-Worthy: Package them in decorative boxes or jars for a sweet gift during the holiday season.
Cook’s Commentary
The beauty of Chocolate Snickerdoodles lies in their simplicity and versatility. You can easily customize them by adding chocolate chips or nuts for added texture. These cookies are soft and chewy, with a delightful crackly top that makes them visually appealing. The cinnamon-sugar coating is essential, as it provides a sweet and spicy contrast to the rich chocolate flavor. Don’t be surprised if these cookies disappear quickly—everyone will be asking for seconds!
Freezer-Friendly Notes
If you want to enjoy these delicious cookies later, you can freeze the cookie dough balls before baking. Simply roll the dough into balls, coat them in the cinnamon-sugar mixture, and place them in a single layer on a baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag. When you’re ready to bake, you can bake them straight from the freezer—just add a couple of extra minutes to the baking time!
Ask & Learn
Can I substitute the cocoa powder with something else?
While cocoa powder is essential for the chocolate flavor, you can use carob powder as a caffeine-free alternative. However, it will change the taste slightly.
What if I don’t have cream of tartar?
You can substitute cream of tartar with an equal amount of baking powder, though it may slightly alter the texture of the cookies.
How can I make these cookies gluten-free?
To make Chocolate Snickerdoodles gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend that includes xanthan gum.
Can I add chocolate chips to the dough?
Absolutely! Adding chocolate chips can enhance the chocolate flavor and provide a delightful texture. Just fold in 1 cup of chocolate chips after mixing in the dry ingredients.
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The Last Word
When you bake a batch of Chocolate Snickerdoodles, you’re not just making cookies; you’re creating moments of joy and comfort. These cookies are perfect for sharing, and they hold the power to brighten anyone’s day. Whether enjoyed fresh out of the oven or shared with loved ones, they are sure to become a favorite in your recipe collection. Don’t miss out on the chance to indulge in these delicious treats—you deserve it!
Chocolate Snickerdoodles
Ingredients
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1 cup unsalted butter at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for rolling
- 1 1/2 teaspoons ground cinnamon for rolling
Instructions
Directions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and sea salt until well combined. Set aside.
- In a large mixing bowl, beat together the unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- In a small bowl, combine the 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. Mix well.
- Using a cookie scoop or your hands, form dough balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving space between each cookie as they will spread. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your Chocolate Snickerdoodles with a glass of milk or your favorite beverage!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Notes
- These cookies can be frozen before baking for later enjoyment.
- For a festive twist, add colorful sprinkles to the cinnamon-sugar mixture.
- Try adding chocolate chips for an extra chocolatey flavor!
