Chocolate Snickerdoodles
Indulge in the ultimate fusion of chocolatey richness and classic snickerdoodle charm with these irresistible Chocolate Snickerdoodles. Featuring a soft, chewy center and a signature cinnamon-sugar coating, this recipe transforms a time-honored favorite into a decadent chocolate treat. Made with unsweetened cocoa powder and a hint of vanilla, these cookies deliver a perfect balance of sweetness and spice in every bite. Ready in just 30 minutes, they’re an easy yet impressive dessert for any occasion. Pair them with a glass of milk or your favorite coffee for an unbeatable snack experience. Perfect for holiday baking or satisfying everyday chocolate cravings, these cookies are a must-try!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 0.25 cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cream of tartar, baking soda, salt, and 2 teaspoons of ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Scrape down the sides of the bowl as needed.
In a small bowl, combine 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling.
Using a tablespoon or cookie scoop, portion out dough and roll each piece into a ball. Coat each ball in the cinnamon-sugar mixture, ensuring an even coating.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are puffy. Be careful not to overbake.
Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Serve and enjoy your rich and chewy Chocolate Snickerdoodles!
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.0 g | 172% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2633 mg | 114% | |
| Total Carbohydrate | 800.8 g | 291% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 452.5 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 498 mg | 38% | |
| Iron | 46.1 mg | 256% | |
| Potassium | 4373 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
