Chocolate Snickerdoodles
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
28 mins
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Servings
24 cookies
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Calories
192 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Snickerdoodles
Description
Chocolate Snickerdoodles take the well-known cinnamon-spiced cookie and introduce cocoa powder both in the dough and rolling sugar. The dough is prepared by combining melted butter with cocoa powder, sugars, eggs, and vanilla, then carefully folding in a flour mixture containing baking soda, cream of tartar, cinnamon, and salt. Scooped and rolled in a mixture of sugar, cinnamon, and cocoa powder, the cookies bake on parchment paper to produce a tender inside with a lightly crisp outer layer due to the cinnamon-cocoa sugar coating. These cookies balance the soft texture of a snickerdoodle with the bittersweet notes of chocolate, making them a pleasant variation for chocolate lovers.
The addition of both granulated and brown sugar enhances moisture and flavor depth, while the cream of tartar helps retain the traditional tang and texture of a snickerdoodle. Handling the dough in small portions ensures the dough holds together for consistent rolling and spacing during baking. The recipe yields cookies suitable for sharing or storage.
Store finished cookies in an airtight container at room temperature to maintain freshness for up to a week.
Ingredients
- 1 cup butter melted, unsalted
- ¼ cup cocoa powder natural
- 1 cup granulated sugar
- ½ cup light brown sugar firmly packed
- 1 egg room temperature preferred, plus 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
For rolling:
- ½ cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon cocoa powder
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
- Add sugars and stir until combined.
- Stir in eggs and vanilla extract.
- In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
- In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
- Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
- Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Store cookies in an airtight container at room temperature to keep their texture for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 192kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 122mg | 5% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 248IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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