My household is obsessive about these chocolate snickerdoodle cookies! We mix our favourite snickerdoodle and chocolate cookie recipes and coat them in cinnamon sugar. They’re significantly so good!
Certainly one of my favourite vacation cookies is snickerdoodles! I really like the cinnamon sugar coating and the tangy taste from the cream of tartar. I really like them a lot that I created a chocolate model. These chocolate snickerdoodle cookies are chewy, chocolatey, tangy, and scrumptious.
I can’t wait so that you can attempt cinnamon sugar-coated chocolate cookies. They’re all the time a success with my household and mates. For extra vacation cookies, see our chewy chocolate cookies, oatmeal raisin cookies (one other favourite), and these easy chocolate chip cookies.
Key Substances
- Flour: I take advantage of all-purpose flour. Some bakers love utilizing bread flour to make their cookies chewier. If you wish to experiment with it, the dough can be drier, so think about including a tablespoon or two of milk.
- Cream of Tartar: That is the important thing to what units snickerdoodles aside from different cookies. This acidic powder provides snickerdoodles their signature tangy taste and chewy texture. I don’t advocate leaving it out. I purchase it within the spice aisle of the grocery retailer.
- Baking Soda: It helps our cookies rise. It reacts to the cocoa powder and cream of tartar on this recipe.
- Butter: It’s the explanation these cookies style so unbelievable. Should you use salted butter, take away the salt referred to as for within the recipe under. The butter must be at room temperature for this recipe.
- Sugar and Vanilla: I take advantage of granulated sugar, and the vanilla provides taste and richness.
- Eggs: They add moisture and enhance the flavour of our cookie dough. Room-temperature eggs are greatest. Should you neglect to take them out beforehand, place them in a bowl of lukewarm water for a couple of minutes.
- Chocolate Chips: For this recipe, use your favourite chocolate. I’ve used semi-sweet chocolate chips within the images, however milk, darkish, and even white chocolate are all nice. You too can chop your favourite chocolate bar as a substitute of utilizing chips.
- Cinnamon Sugar: It’s simple to make your cinnamon sugar by mixing granulated sugar with floor cinnamon. I make mine fairly heavy on the cinnamon. The ratio is shared within the recipe under. You probably have any leftovers, think about stirring it into oatmeal the following day!
How you can Make Chocolate Snickerdoodles
Like classic snickerdoodles, these chocolate cookies start by beating butter and sugar till fluffy. Eggs are added, after which we beat in a mix of all-purpose flour, cocoa powder, cream of tartar, baking soda, and a few salt.
The cream of tartar and baking soda puff up the cookies within the oven and deflate simply sufficient to make these crinkly tops seen within the picture. The cream of tarter additionally provides a welcomed tanginess that cuts by the wealthy mixture of butter, sugar, and cocoa powder.
I really like including numerous chocolate chips, after which we chill the dough for not less than half-hour. I do know chilling cookie dough is a bummer, and I completely get why you need cookies proper now, however I promise it’s value it. Thirty minutes will do the trick, however you may truly hold this dough (wrapped nicely) within the fridge for as much as 3 days!
Whereas it chills, the flour can take up moisture from the eggs and butter. The dough additionally corporations up just a little making it simple to roll into balls for baking.
As soon as chilled, we make cinnamon sugar (heavy on the cinnamon) and roll the dough balls round till nicely coated. Then we bake the cookies till they’ve puffed just a little and the tops look set. As they cool, the puffed cookies fall a bit again into themselves, however that’s what creates the distinctive crinkly tops and chewy texture. They’re so good!
Chocolate Snickerdoodles
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PREP
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Chocolate and cinnamon are so fantastic collectively, particularly within the type of these chewy, cinnamon sugar-coated chocolate snickerdoodle cookies. We advocate chilling the dough for half-hour or so. This cookie dough is just a little sticky, so the nippiness helps make rolling the dough into balls after which into the cinnamon sugar simple. It additionally improves the flavour and texture of the cookies ultimately.
Makes 28 to 30 cookies
You Will Want
Chocolate Cookies
2 ½ cups (325g) all-purpose flour
1/2 cup (42g) unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon fantastic sea salt
1 cup (226g) unsalted butter, at room temperature
1 ½ cups (300g) granulated sugar
1/2 teaspoon vanilla extract
2 giant eggs at room temperature
1 cup (170g) semi-sweet chocolate chips, 6 ounces
Cinnamon Sugar
1/4 cup (50g) granulated sugar
1 ½ tablespoons floor cinnamon
Instructions
- Make Cookie Dough
1Sift (or whisk) the flour, cocoa powder, cream of tartar, baking soda, and salt collectively, then put aside.
2Utilizing a handheld mixer at medium pace in a big bowl, beat the butter, sugar, and vanilla till gentle and fluffy for 3 to 4 minutes. (You too can use a stand mixer fitted with the paddle attachment.)
3Scale back pace to low. Add the eggs one by one, beating nicely after every addition.
4Scrape the edges and backside of the bowl, then add the flour combination in three components, mixing till it disappears.
5Stir in chocolate chips. Cowl with plastic wrap and chill the dough for not less than half-hour or as much as 3 days.
- Bake Cookies
1Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats.
2In a small bowl, combine the sugar and cinnamon.
3Form heaping tablespoon-sized mounds of cookie dough into balls. Roll within the cinnamon-sugar combination and place 2 inches aside on baking sheets. (A medium cookie scoop is useful right here.)
4Bake the cookies till they’ve puffed just a little and the tops look set, 8 to 10 minutes.
5Cool on baking sheets for five minutes, then switch to a cooling rack to chill utterly. (The cookies will fall barely as they cool.)
Adam and Joanne’s Suggestions
- Storing: Baked and cooled cookies will hold in an hermetic container at room temperature for two to three days.
- Freezing cookie dough: You may freeze this cookie dough. Line a baking sheet with parchment paper. Scoop and roll particular person dough balls and place onto the baking sheet (they are often shut collectively). Then, place within the freezer till exhausting, about half-hour. Switch frozen dough balls to an hermetic container or plastic bag.
- The vitamin information offered under are estimates.
Diet Per Serving
Serving Dimension
1 cookie
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Energy
173
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Protein
2g
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Carbohydrate
24g
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Dietary Fiber
1g
/
Whole Sugars
15g
/
Whole Fats
8g
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Saturated Fats
5g
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Ldl cholesterol
29mg
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Sodium
68mg
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