You were requesting chocolate chip snickerdoodles left and right, so of course, I had to listen. Soft, chewy snickerdoodles rolled in cinnamon sugar plus melty chocolate chips? Count me in!
Right out of the oven, the centers are gooey and melty, and once cooled, they set into soft, chewy middles with lightly crisp edges with warm pockets of chocolate in every bite… swoon.
This flavor variation isn’t as chocolatey as my chocolate snickerdoodles (which rely on cocoa powder), but they still have the same cozy cinnamon-sugar flavor and that classic snickerdoodle tang.
This recipe follows a classic creaming method and uses a 3-ounce size to create thick, better-than-bakery cookies that bake up tall, soft in the middle, and perfectly set around the edges. 🥹
Now, grab your mixer, and let’s bake!
How to Make Chocolate Chip Snickerdoodles
1
Cream the butter and sugars until light and fluffy. The mixture should look noticeably paler and airy, not dense or greasy. Scrape down the bowl once to make sure everything is evenly mixed.
2
Mix in the eggs and vanilla on low speed until fully emulsified. The dough should look smooth and cohesive. If it looks slightly curdled, your butter or eggs were likely too cold. But don’t worry, the cookies will still bake up just fine!
3
Add the flour mixture and chocolate chips, and mix just until combined to keep the cookies tender.
For big, melty pockets of chocolate, I used regular semi-sweet chocolate chips. If you use a chopped chocolate bar instead, expect the cookies to spread a bit more than shown here.
4
Portion the dough into ten 3-ounce balls. A kitchen scale gives the most consistent results, but you can also eyeball them!
⭐️ If your kitchen starts smelling as good as mine did, you’ll probably be tempted to bake another variation, and I nominate my brown butter snickerdoodles. They’re nutty, cozy, and the perfect next stop if you’re in a snickerdoodle mood.
5
Dip the tops of each dough ball into a bowl of chocolate chips (I used a mix of regular and mini), then place them on a baking sheet and chill for at least 3–4 hours.
This extra layer of chocolate gives the cookies bakery-style tops, while chilling firms up the dough, controls spreading, and helps the cookies bake up thick with soft centers.
I usually chill mine overnight.
6
When ready to bake, roll the dough balls in cinnamon sugar and bake only 5-6 cookies per pan.
Bake until the edges are set, but the centers still look slightly underdone. As soon as they come out of the oven, sprinkle with extra cinnamon sugar.
Tell me they don’t look INCREDIBLE. Enjoy!
🫶🏻 Cambrea
🌟P.S. If it’s snickerdoodle season, my viral pumpkin snickerdoodle cookies and gingerdoodles each bring their own cozy twist if you’re building a little snickerdoodle lineup at home!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chocolate Chip Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 2 cups + 2 tablespoons all-purpose flour, *See notes below for measuring!*
- 1 teaspoon corn starch
- 1 teaspoon fine sea salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter, cool room temperature (between 67-68°F)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- More semi-sweet chocolate chips or mini chocolate chips, for the tops
Instructions
- In a medium bowl, whisk together the flour, cornstarch, salt, cream of tartar, baking soda, baking powder, and cinnamon. Set aside.2 cups + 2 tablespoons (280 g) all-purpose flour, 1 teaspoon (3 g) corn starch, 1 teaspoon (4 g) fine sea salt, 1/2 teaspoon (2 g) cream of tartar, 1/2 teaspoon (3 g) baking soda, 1/4 teaspoon (1 g) baking powder, 1/2 teaspoon (2 g) ground cinnamon
- In a stand mixer bowl, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.12 tablespoons (170 g) unsalted butter, 3/4 cup (150 g) light brown sugar, 1/2 cup (100 g) granulated sugar
- Scrape down the bowl, then mix in the egg, egg yolk, and vanilla on low speed until fully combined.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon (4 g) vanilla bean paste or extract
- Add the dry ingredients and mix on low speed until almost combined. Then, add the chocolate chips and mix just until the dough comes together.1 cup (172 g) semi-sweet chocolate chips
- Portion the dough into 10 three-ounce cookie dough balls. Press more chocolate chips into the tops if using.More semi-sweet chocolate chips or mini chocolate chips
- Cover the tray tightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight for the best flavor.
- When ready to bake, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- In a small bowl, stir together the sugar and cinnamon. Roll the dough balls in the cinnamon sugar, then place them on a parchment-lined baking tray.1/2 cup (100 g) granulated sugar, 1 teaspoon (4 g) ground cinnamon
- Bake one tray at a time (about 5-6 cookies per tray) for 13–15 minutes, or until the edges are lightly golden and the centers no longer look wet. Keep the second tray chilled until ready to bake.
- Once baked, sprinkle the warm cookies with more cinnamon sugar. Cool the cookies on the pan set on a wire rack before removing.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
