Snickerdoodles are one of my favourite cookies and they might just be better with chocolate! Snickerdoodles are a simple cookie that is rolled in sugar and cinnamon and they are soft on the inside and the sugar coating gives them a crispy, sugary and cinnamony outside. Yum! These chocolate snickerdoodles are a chocolate version where cocoa powder is used in the cookie batter to add the chocolate flavour and everything else is pretty much the same. For some reason, I often think about Mexican chocolate when I am making these cookies and adding a pinch of cayenne or chili powder to the mix is a really nice twist! Since these chocolate snickerdoodles disappear so quickly I like to make them in large batches and the recipe can easily be doubled (or halved)!
Chocolate and cinnamon cookies rolled in sugar, soft and chewy on the inside crisp on the edges!
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- Mix the flour, cocoa powder, baking soda, cream of tartar, cinnamon, and salt in a large bowl.
- Beat the butter until it turns a lighter colour and looks smooth and glossy, about a minute, before beating in the sugars, followed by the eggs and vanilla extract.
- Mix the dry ingredient mixture into the wet ingredient mixture.
- Form 2 tablespoon balls, roll them in the mixture of the sugar and cinnamon and place them on a parchment lined baking sheet, about 2 inches apart from each other.
- Bake in a preheated 350F/180C oven for 8-10 minutes. They are done when the edges are set and the center is still soft.
- Let cool on the pan for 5 minutes before transferring to a rack to cool.
Option: Use a coarse or larger grained sugar for rolling for more of a sugar crunch on the outside!
You neglected to say anything about adding the dry ingredients into the wet ingredients. It’s not always done the way that seems obvious. In the plain snickerdoodle recipe it specifically says when to add the dry to the wet.
JhYou forgot to add the flour etc.
What do I do if I can’t get cream of tartar?
Nancy Weihsmann says
You omitted a major step in the recipe. I can figure it out, but it might be helpful to other people. Thanks.
It does help to mix the wet ingredient mixture in with the dry ingredient mixture! Thanks!
Hi Kevin, What amounts of sugar and cinnamon do you use for rolling the cookies in? Thanks!
1/4 cup granulated sugar
1 teaspoon cinnamon
Davina Jaggard says
Just finished making these, & I think these are my new favorite cookie!!!! They remind me of the chocolate cinnamon bread Starbucks used to sell. So delicious!!!!!
Hi under the nutrition/calories, is it 176 calories per cookie?
That is correct.
Deborah Lynn Mustard says
I just made these today and they are wonderful! I added a little bit of chili powder but I only detected a slight flavor, so next time I am going to add more. With this batch I added 1/8 tsp.
Deliciious cookies! I like them much better than plain snickerdoodles. I used my 1 1/2 tbsp coookie scoop and got 32 cookies. Still had to bake for 12 minutes, but they turned out beautiful. Thanks for a great recipe!
Meg T says
I just made this dough but its way too soft to roll into balls. Followed measurements exactly. Anyone have this experience?
My cookies turned out flat! I know my baking soda is fresh so it can’t be that. They taste good but I need to find out what happened.