Oh my goodness, have you ever tried chocolate snickerdoodle cookies? They’re like a warm hug on a plate! Imagine the classic snickerdoodle you love, but with a rich, chocolatey twist that just takes it over the top. I remember the first time I made these; I brought them to a potluck and they disappeared faster than I could say “delicious”! The combination of the cinnamon-sugar coating with that deep chocolate flavor is just heavenly. Trust me, once you try these, your regular snickerdoodles will feel a little left out! Let’s dive into this scrumptious recipe together—you won’t regret it!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
How to Prepare Chocolate Snickerdoodle Cookies
Step-by-Step Instructions
Let’s get those cookies baking! First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because a properly heated oven ensures even baking—so don’t skip it!
Next, grab a large mixing bowl and cream together the softened unsalted butter, granulated sugar, and packed brown sugar until it’s light and fluffy. This usually takes about 2-3 minutes, and trust me, it makes a big difference in texture!
Once that’s done, add in the two large eggs and the vanilla extract. Mix it all together until it’s well combined. Now, in another bowl, whisk together the all-purpose flour, cocoa powder, cream of tartar, baking soda, and salt. This is your dry mixture, and it’s essential for the perfect cookie!
Gradually add the dry ingredients to the wet mixture, mixing gently until everything is just combined. You don’t want to overmix—just until you see no dry flour. Now comes the fun part! In a small bowl, combine the granulated sugar and ground cinnamon that you’ll use for rolling.
Shape the dough into balls, about 1.5 inches in diameter, and roll each ball in that delicious cinnamon-sugar mixture. Place them on a baking sheet lined with parchment paper, giving them some space to spread. Bake these beauties for 10 to 12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool, so don’t worry if they look a little underbaked!
After you take them out of the oven, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them hold their shape and gives you that perfect chewy texture. And there you have it—delicious, chocolatey snickerdoodle cookies ready to be devoured!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for busy days!
- A delightful twist on the classic snickerdoodle with rich chocolate flavor.
- Simple ingredients you probably already have in your pantry.
- Perfect for sharing at gatherings, potlucks, or just keeping for yourself!
- Chewy texture with a delightful cinnamon-sugar crust that’s hard to resist.
- Kids and adults alike will go crazy for these cookies!
Tips for Success
To make your chocolate snickerdoodle cookies absolutely perfect, here are some of my favorite tips! First, consider chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape and gives you that delightful chewy texture. If you’re a chocolate lover like me, don’t hesitate to add some chocolate chips to the dough for an extra burst of flavor!
Also, keep an eye on the baking time—every oven is a bit different, so check them around the 10-minute mark. You want the edges to be set but the centers to still look soft. And finally, let them cool on the baking sheet before moving them; this little step makes a big difference in texture!
Nutritional Information
Now, let’s talk about the nutritional information for these delicious chocolate snickerdoodle cookies! Each cookie contains approximately 150 calories, with 7 grams of fat and 2 grams of protein. You’ll also find about 20 grams of carbohydrates and 10 grams of sugar per cookie. Keep in mind that these values are estimates, so if you’re counting, it’s always good to double-check based on your specific ingredients. Enjoy these treats in moderation, and savor every bite!
FAQ Section
Common Questions
Let’s tackle some of the most common questions I get about these delightful chocolate snickerdoodle cookies! First off, you might wonder, “Can I use different types of flour?” Absolutely! You can substitute some of the all-purpose flour with whole wheat flour for a heartier texture, but I recommend sticking to all-purpose for the best results.
Another frequent question is, “How do I store leftover cookies?” To keep them fresh, store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies for up to 3 months. Just make sure they’re completely cooled before freezing!
You might also be curious about “Can I add nuts or other mix-ins?” Yes! Chopped nuts or even a handful of chocolate chips can elevate these cookies even more—just mix them in with the dough! And finally, if you’re feeling adventurous, try rolling the cookie dough in crushed peppermint candies for a fun holiday twist!
Serving Suggestions
Now that you’ve got your chocolate snickerdoodle cookies all baked and ready to go, let’s talk about how to enjoy them to the fullest! I love pairing these cookies with a tall glass of cold milk—it’s like a classic match made in heaven! If you’re feeling a bit fancy, try serving them alongside a rich cup of coffee or a warm mug of hot chocolate. The sweet and spicy notes of the cookies complement the flavors beautifully. For a fun twist, why not crumble some cookies over vanilla ice cream for a decadent dessert? Trust me, you won’t want to miss it!
Storage & Reheating Instructions
To keep your chocolate snickerdoodle cookies fresh and delicious, store them in an airtight container at room temperature. They’ll stay good for up to a week—if they last that long! If you want to enjoy them later, you can freeze the cookies. Just wrap each one tightly in plastic wrap or place them in a freezer-safe container. They’ll be good for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature. If you want a warm treat, pop them in the microwave for about 10-15 seconds!
Print
Chocolate Snickerdoodle Cookies: 7 Irresistible Tips
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Chocolate snickerdoodle cookies are a delightful twist on the classic snickerdoodle with a chocolate flavor.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the eggs and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- In a small bowl, combine the granulated sugar and cinnamon for rolling.
- Form dough into balls and roll in the cinnamon-sugar mixture.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For extra chocolate flavor, add chocolate chips to the dough.
- Chill the dough for 30 minutes for thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate snickerdoodle cookies, cookies, dessert