Chocolate Snickerdoodles

The smell of cinnamon and cocoa wafting through the kitchen always stops me in my tracks. I stumbled upon this combination during a rainy Sunday afternoon when I was craving something cozy but wanted to switch up my usual cookie routine. These chocolate snickerdoodles have since become my go-to for everything from late night cravings to unexpected guests.

Last winter my neighbor knocked on my door just as these were coming out of the oven. She ended up staying for tea and we devoured half the batch while catching up on three months of life. Now whenever I make them, I think of that impromptu kitchen chat and how food has this magical way of bringing people together.

Ingredients

• 1 1/2 cups all purpose flour: Forms the sturdy base that holds all that chocolatey goodness together without becoming dense
• 1/2 cup unsweetened cocoa powder: The deep chocolate foundation that pairs surprisingly well with warm cinnamon
• 1 1/2 teaspoons cream of tartar: This is the secret ingredient that gives snickerdoodles their signature tang and chew
• 1/2 teaspoon baking soda: Helps create those beautiful cracks on top as the cookies bake
• 1/4 teaspoon salt: Balances the sweetness and intensifies the chocolate flavor
• 1 cup granulated sugar: Sweetens the dough while creating that perfect crisp exterior
• 1/2 cup unsalted butter softened: Room temperature butter incorporates beautifully for a tender cookie
• 1 large egg: Binds everything together and adds richness
• 1 teaspoon pure vanilla extract: Rounds out the chocolate with warm floral notes
• 1/4 cup granulated sugar mixed with 1 1/2 teaspoons ground cinnamon: The magical coating that makes these irresistible

Instructions

Preheat your oven to 350°F and line baking sheets:

The parchment paper prevents sticking and makes cleanup effortless

Whisk the dry ingredients together:

Combine flour cocoa powder cream of tartar baking soda and salt until well blended

Cream the butter and sugar:

Beat together for 2 to 3 minutes until the mixture looks fluffy and pale

Add the egg and vanilla:

Mix until completely incorporated stopping to scrape down the sides of the bowl

Gradually blend in the dry ingredients:

Mix just until no flour streaks remain being careful not to overwork the dough

Prepare the cinnamon sugar coating:

Mix the remaining sugar and cinnamon in a small shallow bowl

Shape and coat the dough:

Scoop tablespoon sized portions roll into balls and coat thoroughly in the cinnamon sugar mixture

Arrange and bake:

Place dough balls 2 inches apart on prepared sheets and bake for 9 to 11 minutes until edges are set

Cool and enjoy:

Let the cookies rest on the baking sheets for 5 minutes then transfer to a wire rack

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My daughter now requests these for every school bake sale and her friends always ask for the recipe. Watching her learn to roll the dough balls in the coating has become one of those small kitchen traditions I treasure. These cookies have a way of making ordinary moments feel special.

Getting The Perfect Texture

I have learned that oven temperature makes all the difference with these cookies. An oven thermometer is your best friend here since even a 25 degree variation can change the outcome dramatically. I aim for edges that are just barely set while the centers still look slightly underdone.

Storage And Freshness

These cookies actually improve in flavor after resting for a day as the cinnamon melds with the chocolate. Store them in an airtight container with a slice of bread to maintain softness. They will stay fresh for up to five days though they rarely last that long in my house.

Serving Suggestions

The combination of chocolate and cinnamon creates a sophisticated flavor profile that pairs beautifully with coffee drinks. I love serving these alongside a steaming mug or crumbled over vanilla ice cream for an impromptu dessert.

• Dip half the cooled cookie in melted white chocolate for an elegant touch
• Serve warm with a glass of cold milk for the ultimate comfort experience
• Crumble over chocolate pudding for an easy layered dessert

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There is something so satisfying about the cracked tops and sugary coating on these cookies. Hope they bring as many warm moments to your kitchen as they have to mine.

Recipe Questions & Answers

→ What makes these different from regular snickerdoodles?

These swap traditional flour-based dough for cocoa-rich dough, creating a deep chocolate flavor while keeping the classic cinnamon-sugar coating that snickerdoodles are known for.

→ Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours. Let it soften slightly at room temperature before rolling and baking, as cold dough may need an extra minute or two in the oven.

→ Why add cream of tartar?

Cream of tartar gives snickerdoodles their signature tangy flavor and chewy texture. It also activates with baking soda to help the cookies rise properly while maintaining a soft center.

→ How do I know when they're done?

The edges should look set and slightly firm, while the centers appear soft and underbaked. They'll continue cooking on the hot baking sheet, so removing them while slightly soft ensures chewy results.

→ Can I freeze these?

Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature. You can also freeze scooped dough balls and bake them straight from the freezer, adding 1-2 minutes to the baking time.

→ What if I don't have cocoa powder?

Try swapping the cocoa for more flour to make classic snickerdoodles, or use melted chocolate instead of some butter. The texture and flavor profile will change slightly.