Chocolate Snickerdoodles
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5
2 reviews
Excellent
Chocolate Snickerdoodles
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A recipe for Chocolate Snickerdoodles! These soft and chewy chocolate cookies are covered in a crispy cinnamon-sugar coating.
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Ingredients
- 1 cup butter softened at room temperature, unsalted, 226 grams
- 3/4 cup granulated sugar 150 grams
- 3/4 cup brown sugar light, 150 grams
- 2 egg large
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour 280 grams
- 1/2 cup unsweetened cocoa powder 50 grams
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Topping:
- 1/2 cup granulated sugar 100 grams
- 1 tablespoon ground cinnamon 12 grams
Instructions
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, followed by vanilla.
- Add the flour, cocoa powder, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
- Cover the dough and refrigerate for about an hour until well chilled.
- Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
- In a wide bowl, mix together sugar and cinnamon to make the topping.
- Use a small scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
- Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
- Bake in preheated oven for 10-13 minutes, until just set and lightly browned on bottom.
- Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
- Store in an airtight container at room temperature for up to three days.
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User Reviews
Overall Rating
5
2 reviews
Excellent
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