Description
Chocolate Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, combining rich cocoa flavors with the traditional cinnamon-sugar coating. These cookies are soft, chewy, and perfect for satisfying any chocolate craving.
Ingredients
Units
Scale
For the cookies:
- 1 cup (226 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 3/4 cups (340 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the cinnamon-sugar coating:
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Prepare the Cinnamon-Sugar Coating:
- In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
- Set aside for rolling the cookie dough balls later.
- Mix the Wet Ingredients:
- In a large bowl, using an electric mixer, cream together the softened butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, cream of tartar, baking soda, and salt until well combined.
- Form the Dough:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Avoid overmixing to ensure the cookies remain tender.
- Shape and Coat the Cookies:
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each dough ball in the prepared cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 8 to 10 minutes, or until the cookies are set around the edges but still soft in the center.
- The cookies may appear slightly undercooked in the middle, which is ideal for a chewy texture.
- Cool:
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
- For a more intense chocolate flavor, consider using Dutch-process cocoa powder.
- Ensure the butter and eggs are at room temperature to achieve a smooth and well-incorporated batter.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the dry ingredients for a Mexican hot chocolate-inspired twist.