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Chewy Chocolate Snickerdoodles

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These Chewy Chocolate Snickerdoodles are a delightful twist on the classic cookie, combining rich chocolate and warm cinnamon for an irresistible treat.

Ingredients

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  • 1/2 cup unsalted butter (room temperature)
  • 1 cup dark or light 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

  1. Line a large baking sheet with parchment paper and set it aside.
  2. Cream the butter and sugar together for 3 minutes until light and fluffy.
  3. Mix in the egg and vanilla extract.
  4. Combine the flour, cocoa powder, salt, cream of tartar, and baking soda until JUST combined.
  5. Scoop the dough into 2 tablespoon-sized balls (3 tablespoons for thicker cookies) onto the prepared baking sheet.
  6. Chill the dough in the freezer for 3-4 hours, overnight is best!
  7. Preheat the oven to 350°F (180°C).
  8. Mix the sugar and cinnamon together.
  9. 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.
  10. Bake the cookies for 10-12 minutes for smaller cookies, or 12-13 minutes for larger cookies, until the tops are crackled and the edges are set.
  11. Let the tray cool on a wire rack before removing and enjoy!

Notes

Store leftover cookies in an airtight container at room temperature for 2-3 days. Freeze cookie dough for up to 3 months.

Nutrition

Find it online: https://www.glutenfreez.com/chewy-chocolate-snickerdoodles/