Description
Irresistible chocolate snickerdoodles bring classic comfort with a rich cocoa twist, melding nostalgic cinnamon warmth and deep chocolate notes. Cookies promise pure comfort that connects friends and families through sweet, simple pleasures you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
Leavening and Seasoning Ingredients:
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Coating Ingredients:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Meticulously prepare the baking environment by heating the oven to a precise 375F (190C) and lining two baking sheets with parchment paper.
- Craft the dry mixture by whisking flour, cocoa powder, cream of tartar, baking soda, and salt in a medium bowl, then set aside the powdery blend.
- Transform butter and sugar into a voluminous, airy mixture using an electric mixer, beating until the texture becomes light and fluffy.
- Incorporate egg, additional egg yolk, and vanilla extract, blending thoroughly to create a cohesive wet base.
- Gradually fold the reserved dry ingredients into the wet mixture, gently mixing until a smooth, uniform chocolate dough emerges.
- Prepare the signature coating by combining granulated sugar and cinnamon in a small bowl, creating a fragrant dusting mixture.
- Sculpt the dough into uniform 1 1/2-inch spheres, then generously roll each ball in the cinnamon-sugar coating, ensuring complete coverage.
- Arrange the coated dough balls on prepared baking sheets, maintaining adequate spacing, and bake for 8-10 minutes until edges firm up while centers retain a slight softness.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack, permitting them to cool and set completely.
Notes
- Use room temperature ingredients to ensure smooth mixing and consistent texture in your chocolate snickerdoodles.
- Chill the dough for 30 minutes before rolling to prevent spreading and create thicker, chewier cookies.
- Swap regular flour with gluten-free flour blend for a celiac-friendly version without compromising taste.
- Reduce sugar by 25% and use dark cocoa powder for a more intense, less sweet chocolate experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg