Chocolate Snickerdoodles are the perfect blend of cozy nostalgia and indulgent decadence, combining the classic cinnamon-sugar charm with rich cocoa. Each bite offers a soft, chewy center with a slightly crisp edge, creating a delightful contrast in texture. The warm aroma of cinnamon mingling with deep chocolate will fill your kitchen in just under 30 minutes, making these cookies an irresistible treat for any occasion.
These cookies are not only quick to whip up but also a crowd-pleaser, balancing sweetness with a hint of spice. The velvety chocolate dough, rolled in cinnamon sugar, delivers a comforting yet sophisticated flavor. Whether you’re baking for a gathering or a quiet evening, these Snickerdoodles promise to satisfy your cravings with every gooey, flavorful bite.
Ingredients for Chocolate Snickerdoodles
- 1 cup (226 g) unsalted butter, melted
- ¼ cup (25 g) natural cocoa powder
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar, firmly packed
- 1 large egg + 1 large egg yolk, room temperature preferred
- ½ teaspoon vanilla extract
- 2 ¾ cups (340 g) all-purpose flour
- 1 ½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- For rolling:
- ½ cup (100 g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon cocoa powder
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine melted butter and cocoa powder. Whisk until smooth.
- Add granulated sugar and light brown sugar. Stir until fully combined.
- Stir in egg, egg yolk, and vanilla extract until well incorporated.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the wet ingredients, mixing in 4-5 parts to avoid a crumbly dough.
- In a small bowl, whisk together sugar, cinnamon, and cocoa powder for rolling.
- Scoop dough into 1 ½ Tablespoon portions, roll into smooth balls, and coat evenly in the cinnamon sugar mixture.
- Place cookies on the prepared baking sheet, spacing them at least 2” apart. For flatter cookies, gently press down before baking.
- Bake on the center rack for 8 minutes. Allow cookies to cool completely on the baking sheet before serving.
Perfect Pairings: Serving Suggestions
These Chocolate Snickerdoodles are delightful on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream or drizzle with melted chocolate for an extra indulgent treat. They’re also a great addition to a dessert platter at parties!
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the dough balls before baking—just roll them in the cinnamon sugar mixture, place on a baking sheet to freeze, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Mix It Up: Recipe Variations
Feel free to get creative! Add a handful of chocolate chips or chopped nuts to the dough for extra texture. For a spiced version, increase the cinnamon in the dough or add a pinch of nutmeg. If you’re a fan of white chocolate, swap the cocoa powder in the rolling mixture for white cocoa powder for a unique look and flavor.
Quick Tips for Success
To save time, measure out all your ingredients before starting. If your dough feels too stiff, let it sit for 5-10 minutes to soften slightly before rolling. For evenly baked cookies, rotate the baking sheet halfway through the cooking time. And remember, these cookies will continue to set as they cool, so don’t overbake!
Equipment Essentials
A sturdy mixing bowl, whisk, and cookie scoop are your best friends for this recipe. If you don’t have parchment paper, a silicone baking mat works just as well. A kitchen scale is also handy for precise measurements, especially for the flour and sugars, to ensure perfect cookies every time.
Chocolate Snickerdoodles
Ingredients
- 1 cup unsalted butter melted
- 1/4 cup natural cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg + 1 large egg yolk room temperature preferred
- 1/2 teaspoon vanilla extract
- 2 3/4 cup all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
For rolling:
- 1/2 cup granulated sugar
- 1 Tablespoon ground cinnamon
- 1 teaspoon cocoa powder
Instructions
- Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
- Add sugars and stir until combined.
- Stir in eggs and vanilla extract.
- In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
- Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
- In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
- Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
- Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.