Chewy Chocolate Snickerdoodles
Chocolate snickerdoodles - classic snickerdoodles with a rich and chocolatey twist! These chocolate cookies are soft and chewy with crispy edges and a Mexican chocolate flavor from the cinnamon sugar. They are perfect for chocolate lovers!
Equipment
- large 3-tbsp cookie scoop for thinner cookies, use a 2 tbsp cookie scoop, for larger thicker cookies use a 3 tbsp cookie scoop
Ingredients
- 1/2 cup unsalted butter room temperature
- 1 cup dark brown sugar or light brown sugar packed
- 1 large whole egg room temperature
- 1 tbsp vanilla extract
- 1 cup + 1 tbsp all-purpose flour *see notes below for measuring*
- 1/4 cup unsweetened dark cocoa powder
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar for rolling
- 1/2 tsp ground cinnamon for rolling
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- In a stand mixing bowl, cream the butter and sugar together for 3 minutes until light and fluffy.
- Then mix in the egg and vanilla extract.
- Mix in the flour, cocoa powder, salt, cream of tartar, and baking soda until JUST combined. Scoop the dough into 2 tablespoon-sized balls or 3 tablespoon-sized balls (for larger thicker cookies) onto the prepared baking sheet. Chill the dough in the freezer for 3-4 hours, overnight is best!
- Preheat the oven to 350 F/180 C.
- Mix the sugar and cinnamon together. Roll each frozen cookie dough ball in the mixture until well coated, then place them on a baking sheet spaced 2-3 inches apart. You will need to bake them in 2 batches to not crowd the pan. Keep the rest of the dough balls in the freezer until ready to bake!
- Bake the cookies for 10-12 minutes for smaller cookies, or 12-13 minutes for larger cookies, until the tops are crackled and the edges are set. Let the tray cool on a wire rack before removing them. Enjoy!
- Store leftover cookies in an airtight container at room temperature for 2-3 days. You can freeze the cookie dough in an airtight container or freezer bag for up to 3 months. I recommend waiting to roll them in cinnamon sugar until right before baking, otherwise the sugar will start to melt in the freezer.
Video
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
For larger cookies, use a 3-tablespoon cookie scoop. Bake for 1-2 minutes longer.
