Chocolate Snickerdoodle Cookies (Printable)

Rich chocolate cookies rolled in cinnamon-sugar for a warm, indulgent twist on the classic treat.

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 1/2 teaspoons cream of tartar

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 1 cup granulated sugar

07 - 1/2 cup unsalted butter, softened

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - 1/4 cup granulated sugar

11 - 1 1/2 teaspoons ground cinnamon

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt.

03 - In a large bowl, beat butter and sugar until light and fluffy, about 2-3 minutes.

04 - Add egg and vanilla extract, mixing until fully incorporated.

05 - Gradually add dry ingredients to wet mixture, mixing just until combined.

06 - In a small bowl, mix together 1/4 cup sugar and cinnamon for coating.

07 - Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in cinnamon-sugar mixture to coat completely.

08 - Place dough balls 2 inches apart on prepared baking sheets.

09 - Bake for 9-11 minutes, until edges are set but centers remain soft.

10 - Let cookies cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

01 -

The chocolate and cinnamon combination creates this warm, cozy flavor that feels like a hug in cookie form
These cookies have that perfect crackly outside with a chewy, fudgy center that makes them completely irresistible

02 -

Underbaking by just one minute creates the fudgiest center while still being cooked through
The dough firms up considerably after rolling in the cinnamon sugar, so handle it gently and quickly

03 -

Chill the dough for 30 minutes if it feels too sticky to handle, especially in warm weather
Use a cookie scoop for uniform sizing so everything bakes evenly