Chocolate Snickerdoodles

When it comes to cookies, few things can compete with the timeless charm of snickerdoodles. Now, imagine the classic snickerdoodle, but with a rich twist of chocolate. That’s right! Chocolate Snickerdoodles are here to bring a delightful blend of flavors and textures that will have you reaching for just one more cookie. With the perfect balance of sweetness and a hint of spice, these cookies are an indulgence you won’t want to miss. Let’s dive into this delightful recipe that will surely become a favorite in your household.

Why It Works Every Time

Chocolate Snickerdoodles work beautifully because they incorporate the fundamental elements of both chocolate cookies and the unique flavor profile of traditional snickerdoodles. The addition of cocoa powder gives these cookies a deep, rich flavor while the cream of tartar and baking soda ensure they remain soft and chewy. The warm hints of cinnamon elevate the chocolate, making each bite a heavenly experience. You can count on the texture being perfectly soft with a slight crispness around the edges, and the flavors meld together seamlessly, giving you a cookie that is both comforting and sophisticated.

Ingredient Notes

• All-purpose flour (2 1/4 cups): This is the base for your cookies, providing structure and chewiness.
• Unsweetened cocoa powder (1/2 cup): Adds depth and richness to the chocolate flavor.
• Baking soda (1 teaspoon): Helps the cookies rise and gives them a light texture.
• Cream of tartar (1 teaspoon): Essential for achieving that classic snickerdoodle tang and soft texture.
• Ground cinnamon (1 teaspoon): Provides the signature flavor of snickerdoodles, adding warmth and spice.
• Sea salt (1/2 teaspoon): Enhances the sweetness and balances the flavors.
• Unsalted butter (1 cup, at room temperature): Ensures the cookies are rich and flavorful.
• Packed brown sugar (1 cup): Adds moisture and a slight caramel flavor.
• Granulated sugar (1/2 cup): Contributes to the sweetness and texture.
• Large eggs (2): Acts as a binding agent, adding richness to the dough.
• Vanilla extract (1 teaspoon): Enhances the overall flavor of the cookies.
• Granulated sugar (1/4 cup, for rolling): For rolling the cookies before baking.
• Ground cinnamon (1 1/2 teaspoons, for rolling): To sprinkle on the outside for that classic snickerdoodle taste.

Cook’s Kit

• Mixing bowls: For combining dry and wet ingredients.
• Measuring cups and spoons: Precision is key in baking.
• Whisk or electric mixer: To ensure your butter and sugars are well combined.
• Cookie sheet: A flat baking sheet to hold your cookies as they bake.
• Parchment paper: Optional, but helps in easy cleanup and prevents sticking.
• Cookie scoop or tablespoon: For portioning the cookie dough evenly.

Chocolate Snickerdoodles: From Prep to Plate

Step 1: Preheat Your Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, cream of tartar, ground cinnamon, and sea salt. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream the unsalted butter, packed brown sugar, and granulated sugar together until the mixture is light and fluffy. This process should take about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 6: Prepare Cinnamon Sugar

In a small bowl, combine the 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon. This will be used for rolling the cookies.

Step 7: Form the Cookies

Using a cookie scoop or tablespoon, portion out the dough into balls. Roll each ball in the cinnamon sugar mixture until well coated.

Step 8: Bake

Place the rolled cookie balls onto the prepared cookie sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.

Step 9: Cool

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step is crucial for achieving the perfect texture.

Spring to Winter: Ideas

• Serve with a scoop of vanilla ice cream for an indulgent dessert.
• Pair with a warm cup of chai or hot chocolate during colder months.
• Sandwich two cookies with chocolate ganache or frosting for a decadent treat.
• Gift them in a decorative tin during the holidays for a homemade present.

Cook’s Notes

• For a deeper chocolate flavor, consider adding chocolate chips or chunks to the dough.
• If you prefer a less intense chocolate taste, reduce the cocoa powder to 1/3 cup.
• Experiment with different spices, such as nutmeg or allspice, for a unique twist.
• Ensure your butter is at room temperature for easy creaming with the sugars.

Best Ways to Store

Store your Chocolate Snickerdoodles in an airtight container at room temperature for up to one week. If you want them to last longer, consider freezing them. Place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy, just thaw at room temperature or warm them in the oven for a few minutes.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has xanthan gum included for the best texture.

Can I use salted butter instead of unsalted?

While you can use salted butter, it’s best to omit the sea salt in the recipe to avoid overly salty cookies. Unsalted butter gives you more control over the saltiness of your cookies.

What can I do if my dough is too sticky?

If your dough feels too sticky, try chilling it in the refrigerator for about 30 minutes. This will make it easier to handle and roll into balls.

Can I add nuts to the recipe?

Absolutely! Chopped walnuts or pecans can be added to the dough for a delightful crunch and added flavor. Just fold them in gently after mixing the dry ingredients.

Next Up in Your Queue

• Oatmeal Chocolate Chip Cookies
• Peanut Butter Banana Bread
• Vegan Chocolate Chip Cookies
• Classic Snickerdoodles

That’s a Wrap

These Chocolate Snickerdoodles are a delightful twist on a beloved classic, combining the richness of chocolate with the warm spices of cinnamon. Whether you’re baking for a special occasion or just because, these cookies are guaranteed to bring joy to your table. With a chewy texture and a perfect balance of sweetness and spice, they’re sure to be a hit among family and friends. So gather your ingredients, preheat the oven, and get ready to enjoy the scrumptiousness of Chocolate Snickerdoodles!