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!