Chocolate snickerdoodle cookies: 1 bowl of divine bliss

I have always been obsessed with the classic snickerdoodle but lately I felt like it needed a serious glow up. There is something so nostalgic about that cinnamon sugar smell filling the house. I spent a few messy afternoons in my kitchen trying to mash that cozy feeling together with a deep and decadent chocolate vibe. After a lot of trial and error and a kitchen covered in cocoa powder I finally nailed it. These chocolate snickerdoodle cookies have that perfect fudgy center that melts in your mouth while the edges stay nice and crisp for that satisfying crunch.

Why You Will Love These Chocolate Snickerdoodle Cookies

You are going to love the way the tangy cream of tartar plays with the rich cocoa. It creates a flavor profile that is way more interesting than a standard chocolate cookie. The texture is thick and chewy. These cookies are not too sweet because the dark chocolate balances everything out. They are quick to make and disappear even faster. You get the warmth of cinnamon and the indulgence of chocolate in every single bite.

Ingredients for Chocolate Snickerdoodle Cookies

Grab these staples from your pantry and make sure your cold items have time to sit out on the counter. Using room temperature butter and eggs is the secret to a smooth dough that bakes up perfectly.

• One cup of unsalted butter softened to room temperature
• One and a half cups of granulated sugar
• Two large eggs at room temperature
• Two teaspoons of vanilla extract
• Two cups of all purpose flour
• Three quarters cup of high quality Dutch processed cocoa powder
• Two teaspoons of cream of tartar
• One teaspoon of baking soda
• Half a teaspoon of salt

How to Make Chocolate Snickerdoodle Cookies

The whole process takes about 25 minutes from start to finish. Start by beating your butter and sugar together until the mixture is light and fluffy. This usually takes about three minutes. Add your eggs one at a time and then pour in the vanilla. In a separate bowl whisk your flour and cocoa and other dry ingredients. Slowly fold the dry stuff into the wet stuff. The dough will be very soft but it should hold its shape when you roll it into balls.

Preparing the Cinnamon Sugar Coating

The coating is what makes a snickerdoodle a snickerdoodle. I like to use a specific ratio of one tablespoon of ground cinnamon to one quarter cup of granulated sugar. This gives you that signature sparkle and a hit of spice without overwhelming the chocolate. Roll each ball of dough in the mixture until it is completely coated in sugar.

Baking and Cooling Process

This part is tricky because the cookies are already dark from the cocoa. You cannot look for them to turn golden brown like a regular cookie. Bake them at 350 degrees for about 8 to 10 minutes. Pull them out of the oven when the edges look set but the centers still look a little soft and underbaked. They will firm up as they cool on the baking sheet and stay fudgy inside.

Expert Tips for Perfect Chocolate Snickerdoodle Cookies

If you have the patience you should really chill the dough. Put your rolled dough balls in the fridge for at least 30 minutes before you put them in the oven. This prevents the cookies from spreading too thin and results in a much puffier and thicker cookie. Also make sure you are using Dutch processed cocoa because it gives a much deeper color and a smoother taste than regular natural cocoa powder.

Storing Your Chocolate Snickerdoodle Cookies

These cookies will stay fresh for up to 5 days if you keep them in an airtight container at room temperature. Here is my favorite trick for keeping them soft. Put a single slice of white bread inside the container with the cookies. The cookies will absorb the moisture from the bread and stay as soft as the day you baked them. Just make sure the container is sealed tight.

Frequently Asked Questions

Can I make these without cream of tartar? You can use lemon juice or white vinegar in a pinch but you will lose that specific tangy flavor and chewy texture that defines a snickerdoodle. I really recommend sticking with the cream of tartar if you can find it. Can I freeze the raw cookie dough balls? Yes you can. Just roll them into balls and freeze them on a tray before moving them to a bag. When you are ready to bake just roll them in the cinnamon sugar and add a couple of minutes to the baking time.

Estimated Nutritional Information

This information is an estimate per cookie based on a yield of 24 cookies.

• Calories: 165
• Total Fat: 8g
• Carbohydrates: 22g
• Sugar: 13g
• Protein: 2g

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