Chocolate snickerdoodles- snickerdoodles with a twist! These soft and chewy chocolate snickerdoodle cookies are coated in cinnamon sugar then baked to perfection with slightly crisp outsides and soft and buttery centers.
These chocolate snickerdoodles are so easy to make! Made with a handful of pantry staples, you can even make them if you don't have any cream of tartar!
They have all the same flavors as the classic, like the cinnamon sugar coating and super chewy texture but with the addition of cocoa powder.
The cocoa powder gives the cookies an amazingly rich chocolate taste making them practically irresistible!
If you're worried about the chocolate cinnamon flavor combination, don't worry, this is a classic combination and the flavors complement each other perfectly. It kind of reminds me of a chocolate churro cookie!
Perfect for your next cookie swap, holiday bake, or your average daily cookie craving, these chocolate snickerdoodles will NOT disappoint!!
why you'll love these chocolate snickerdoodles
- Easy to make! The dough comes together in 10 minutes.
- Rich chocolate flavor with hints of warmth from the cinnamon.
- Soft and chewy with delicious buttery centers.
- Reminds you of the classic but in chocolate form!
- Unsalted butter: The butter can be substituted with salted butter and you can omit the measured salt in the recipe.
- Cocoa powder: I recommend using an unsweetened dark dutch processed cocoa powder like Guitard Dutch Cocoa.
- Lemon juice: The lemon juice is in place of the usual cream of tartar in these chocolate snickerdoodles. You can replace the lemon juice with white vinegar or if you have cream of tartar on hand, use that as well!
Full ingredient measurements and instructions can be found in the recipe card below!
Step 1: In a stand mixing bowl, cream together the butter and dark brown sugar for 2-3 minutes until light and fluffy.
Step 2: With the mixer running at low speed, add in the egg, vanilla extract, and lemon juice. Mix until the egg is combined. Scrape down the sides and bottom of the bowl with your spatula to ensure everything is well mixed.
Step 3: Add the all-purpose flour, baking soda, kosher salt, and cocoa powder to the mixing bowl. Mix the dry ingredients into the dough at low speed or with a spatula until the dough comes together and there are no more pockets of dry flour.
Step 4: Scoop the cookie dough onto a parchment-lined baking tray and chill in the fridge for at least 45 minutes.
After chilling, roll each ball of cookie dough in a mixture of cinnamon and sugar and then space them out about 2 inches apart on the tray. Bake at 350 degrees F/180 C for 11-13 minutes or until the middle is puffy. Let the cookies cool completely on a wire rack before removing them.
expert baking tips
- Always spoon measure your flour when baking: This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don't over mix: Stop mixing the dough as soon as there are no huge pockets of flour. Over mixing the dough will result in tough, dense cookies.
- Chill the dough: Chilling the dough is important and keeps the cookies from spreading into flat pancakes while baking. If you have time, stick them in the fridge for just under an hour, or you can freeze them until solid, about 15-20 minutes!
- Don't overbake: Look for a domed and puffy middle to know they are done baking. The very center of the cookie should look slightly damp, this will give you the gooey centers after they cool. They will continue to bake on the tray even out of the oven so it's better to underbake them slightly!
storage & freezing
- Room temperature: Store the baked cookies in a sealed container or bag at room temperature for 2-3 days.
- Freezer: Do not freeze the baked cookies. To freeze the dough, scoop it onto a tray and then let them freeze solid. When frozen solid, you can transfer them to a freezer bag or container to store for up to one month! You can bake them straight from the freezer, they may just need a minute or two longer baking.
- Make-ahead: You can make the dough ahead of time and keep it in the fridge for about 2-3 days.
Chocolate cookies can be hard to tell! Look for the middle to be slightly domed and puffy, but still have a damp center. They will continue to bake on the tray even after they're pulled out of the oven.
Butter that is too soft, butter that was creamed too much, or not properly chilling the dough before baking can cause flat cookies.
Hard cookies are likely caused by over mixing the dough, over baking them, or a combination of both.
I have personally never made these gluten-free but would love to hear how they turn out if you do!
related cookie recipes you'll love
Chocolate Snickerdoodle Cookies
- 5 quart stand mixing bowl
- large cookie scoop (about ¼ cup scoop)
- ½ cup unsalted butter room temperature
- 1 cup dark brown sugar, packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon lemon juice
- 1 cup all-purpose flour
- ¼ cup unsweetened dark cocoa powder
- ½ tsp baking soda
- ¼ teaspoon salt
- ⅛ cup granulated sugar, for rolling
- ¼ tsp cinnamon, for rolling
- Cream together the butter and dark brown sugar with the paddle attachment for 2-3 minutes until light and fluffy.½ cup unsalted butter, 1 cup dark brown sugar, packed
- Mixing on low speed, add the egg, vanilla extract, and lemon juice. Mix until fully combined. Scrape down the mixing bowl.1 large egg, 1 teaspoon vanilla extract, ¾ teaspoon lemon juice
- Add the flour, cocoa powder, salt, and baking soda and mix until JUST combined.1 cup all-purpose flour, ¼ cup unsweetened dark cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Scoop the dough into 8 cookies with a large scoop onto a lined baking tray.
- Refrigerate the dough for at least 45 minutes.
- Preheat the oven to 350 degrees F/180 C.
- Combine the sugar and cinnamon in a small bowl for rolling the cookies. Roll each ball in the mixture until coated.⅛ cup granulated sugar, for rolling, ¼ teaspoon cinnamon, for rolling
- Bake the tray on the middle rack in the oven for 11-12 minutes, or until the middles are slightly puffy but still have slightly damp centers.
- Let the tray cool on a wire rack before removing, they will set up as they cool. Enjoy!
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spooning it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Use room temperature butter- allow the butter to sit out at room temperature for an hour or so until it is soft enough to hold an impression when touched with your finger.
- Use a room temperature egg- using a cold egg will re-solidify the butter and the dough will look separated. It will bake with chunks of butter in random spots, so much sure to use a warm egg.
- Don't over mix the dough- stop mixing the dough as soon as there are no huge pockets of flour. Over mixing the dough will result in tough, dense cookies.
- Don't overbake them- look for a domed and puffy middle to know they are done baking. They will continue to bake on the hot tray out of the oven, so don't overbake them or your cookies will be crunchy and hard.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in March 2021. The photos and content were updated in February 2022 but the recipe is the same!