Description
Delightful Chewy Chocolate Snickerdoodles combine the classic charm of a snickerdoodle with rich chocolate flavor for a soft, chewy treat.
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup dark brown sugar (packed)
- 1 large egg (room temperature)
- 1 tbsp vanilla extract
- 1 cup + 1 tbsp all-purpose flour
- 1/4 cup unsweetened dark cocoa powder
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar (for rolling)
- 1/2 tsp ground cinnamon (for rolling)
Instructions
- Line a large baking sheet with parchment paper and set it aside.
- Cream the butter and sugar together for 3 minutes until light and fluffy.
- Mix in the egg and vanilla extract.
- Combine the flour, cocoa powder, salt, cream of tartar, and baking soda until JUST combined.
- Scoop the dough into 2 tablespoon-sized balls onto the prepared baking sheet.
- Chill the dough in the freezer for 3-4 hours or overnight.
- Preheat the oven to 350°F (180°C).
- Mix the sugar and cinnamon together.
- Roll each frozen cookie dough ball in the sugar mixture until well coated, then place them on a baking sheet spaced 2-3 inches apart.
- Bake for 10-12 minutes for smaller cookies or 12-13 minutes for larger cookies, until the tops are crackled and the edges are set.
- Let cool on a wire rack before removing. Enjoy! Store leftover cookies in an airtight container for 2-3 days.
Notes
Chill the dough for the perfect chewy texture. Use room temperature ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg