Chocolate Snickerdoodle Cookies
- Indulgent chocolate snickerdoodle cookies with the perfect balance of cocoa and warm cinnamon.
- Crisp edges with soft centers create an irresistible texture profile.
- An elevated twist on a classic favorite that’s perfect for any occasion.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon sugar (1 tbsp sugar + 1 tsp cinnamon)
- ½ cup semi-sweet chocolate chips
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- ¼ teaspoon cream of tartar (optional, for traditional snickerdoodle tang)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add egg and vanilla to the butter mixture and blend well until smooth and glossy.
- Gradually mix dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Fold in chocolate chips and half of the cinnamon sugar mixture.
- Scoop dough (about 2 tablespoons each) and roll into balls, then coat in remaining cinnamon sugar.
- Place dough balls on prepared baking sheets, spacing 2 inches apart, and gently flatten to ½-inch thickness.
- Bake for 10-12 minutes until edges are set but centers appear slightly soft.
- Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra chocolate flavor, use Dutch-processed cocoa powder.
- If you prefer thicker cookies that spread less, chill the dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Cookie dough balls can be frozen for future baking – just add 1-2 minutes to the bake time.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 12
- Sodium: 95
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
- Cholesterol: 25
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