Description
These Chocolate Snickerdoodles offer a delightful twist on a classic treat, with tender, chewy cookies that meld rich cocoa and warm cinnamon for an indulgent flavor profile.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 1 1/2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (177°C) and line the baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into tablespoon-sized balls and roll them in the cinnamon sugar.
- Place on lined baking sheets, spaced 2 inches apart, and bake for 9 to 11 minutes.
- Cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
You can freeze the dough after shaping it into balls to enjoy fresh cookies later.
- Prep Time: 10 minutes
- Cook Time: 9–11 minutes
- Category: Dessert
Nutrition
- Calories: 120 per cookie
- Sodium: 90 mg
- Protein: 1.5 g