Description
Soft and chewy chocolate snickerdoodles coated in cinnamon sugar with crackled tops and a rich cocoa flavor. These cookies bring together the classic tangy snickerdoodle taste with deep chocolate goodness.
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl whisk together flour, cocoa powder, cream of tartar, baking soda, and salt.
- In a large bowl beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract and mix until fully combined.
- Gradually add the dry ingredients into the butter mixture and mix until a soft dough forms.
- In a small bowl combine cinnamon and a few tablespoons of sugar for coating.
- Roll dough into small balls and coat each ball generously in the cinnamon sugar mixture.
- Place dough balls on the prepared baking sheet spaced apart.
- Bake for about 10 minutes until the tops crack and the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- For thicker cookies chill the dough for 30 minutes before baking.
- Use high quality cocoa powder for a deeper chocolate flavor.
- Do not overbake to keep the centers soft and chewy.
- Store cookies in an airtight container for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
Keywords: chocolate snickerdoodles, chocolate cinnamon cookies, chewy chocolate cookies, crackled chocolate cookies, homemade snickerdoodle cookies