Dessertscambreabakes5.0
Chewy Chocolate Snickerdoodles
Chocolate snickerdoodles - classic snickerdoodles with a rich and chocolatey twist! These chocolate cookies are soft and chewy with crispy edges and a Mexican chocolate flavor from the cinnamon sugar. They are perfect for chocolate lovers!
👥 10 Servings⏱️ Prep & Cook: 3h 27m⏳ Prep: 3h 15m🔥 Cook: 12 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- mixing bowl
- oven
- pan
📝 Preparation Steps
1
Line a large baking sheet with parchment paper and set it aside.
2
In a stand mixing bowl, cream the butter and sugar together for ⏱️ 3 minutes until light and fluffy.
3
Then mix in the egg and vanilla extract.
vanilla extract1 tbsp
4
Mix in the flour, cocoa powder, salt, cream of tartar, and baking soda until JUST combined. Scoop the dough into 2 tablespoon-sized balls or 3 tablespoon-sized balls (for larger thicker cookies) onto the prepared baking sheet. Chill the dough in the freezer for ⏱️ 3-4 hours, overnight is best!
5
Preheat the oven to 350 F/180 C.
6
Mix the sugar and cinnamon together. Roll each frozen cookie dough ball in the mixture until well coated, then place them on a baking sheet spaced 2-3 inches apart. You will need to bake them in 2 batches to not crowd the pan. Keep the rest of the dough balls in the freezer until ready to bake!
7
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. Let the tray cool on a wire rack before removing them. Enjoy!
8
Store leftover cookies in an airtight container at room temperature for 2-3 days. You can freeze the cookie dough in an airtight container or freezer bag for up to 3 months. I recommend waiting to roll them in cinnamon sugar until right before baking, otherwise the sugar will start to melt in the freezer.
Nutrition Facts
calories
112 kcal
fat Content
6 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
15 g
sodium Content
71 mg
protein Content
1 g
trans Fat Content
0.2 g
cholesterol Content
24 mg
carbohydrate Content
16 g
saturated Fat Content
3 g
unsaturated Fat Content
1.3 g
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