These chocolate snickerdoodles are every thing you like in regards to the authentic, however richer, fudgier, and rolled in cinnamon sugar that caramelizes into essentially the most irresistible crackly coating. Assume: brownie meets snickerdoodle. Sure, they’re pretty much as good as they sound!
My love for snickerdoodles runs deep. I imply, what’s to not love? They’re merely delicate, puffy, tangy, cinnamon-sugary perfection. From my recipe for traditional delicate and thick snickerdoodles to enjoyable variations like peanut butter snickerdoodles or these reader-favorite white chocolate snickerdoodle blondies… I actually have a recipe for a showstopper of a snickerdoodle cake!
At present, we’re giving the beloved cinnamon-sugar cookie a chocolatey twist.
These chocolate snickerdoodles bake up thick and delicate with chewy edges, crackled tops, and facilities that keep wealthy and fudgy for days. They’re not cakey or crisp—assume plush chocolate cookie with that unmistakable snickerdoodle tang.
Why You’ll Love These Chocolate Snickerdoodles
- Easy, simple baking components
- Smooth, thick, and chewy
- Deep cocoa taste with out being overly wealthy
- Crackly cinnamon-sugar exterior (the perfect half!)
What Makes a Snickerdoodle a Snickerdoodle?
Cream of tartar! It’s the magic ingredient that offers snickerdoodles their signature tang and that pillowy-soft texture. If you happen to skip it, you’ll simply have a cinnamon-sugar-rolled chocolate cookie—nonetheless good, however not a real snickerdoodle.
Cream of tartar, when mixed with baking soda, creates a chemical response that releases carbon dioxide, serving to the cookies rise and contributing to a crackly floor. Cream of tartar additionally interferes with sugar crystallization, leading to a chewier cookie as an alternative of a crispier one. Science!
Seize These Substances:
- Flour: All-purpose flour is finest for these cookies.
- Cocoa Powder: Use pure cocoa powder, not Dutch-process. We’d like the cocoa powder’s acidity to react with the cream of tartar and baking soda.
- Cream of Tartar: See above for information on this snickerdoodle must-have!
- Baking Soda: To assist the cookies rise and unfold.
- Cinnamon: Somewhat within the dough and a bit extra blended with granulated sugar for coating the cookies… it’s simply the correct amount so as to add heat and coziness, however not overpower the chocolate.
- Salt: For taste stability.
- Butter: Begin with correct room-temperature butter.
- Sugar: We’re sweetening right now’s cookies with each granulated and brown sugar.
- Eggs: Add richness and bind components collectively.
- Vanilla: Important for taste in most cookie recipes!
Success Tip: Chill the Cookie Dough
This chocolate snickerdoodle dough wants to sit back for not less than 2 hours earlier than you may form and bake the cookies.
Chilling the dough is important right here. It corporations up the butter so the cookies maintain their form, deepens the chocolate taste, and helps the cookies puff up within the oven, after which deflate a bit as they cool. This course of helps create these signature cracks on the floor of every cookie.
As soon as the dough has firmed up, use a medium cookie scoop to form 1.5-Tablespoon parts of dough, roll into balls, and roll them in cinnamon-sugar to coat.
These chocolate snickerdoodles take every thing nostalgic and comforting in regards to the authentic and provides it a wealthy, fudgy improve. They’re easy, crowd-pleasing, and the type of cookie that disappears from the cooling rack quick. So, you might wish to go forward and double the batch!
Cream of tartar is what offers snickerdoodles their signature tang and delicate texture. With out it, these will nonetheless be tasty chocolate cookies, however they gained’t have that basic snickerdoodle taste. I don’t suggest leaving it out.
Cracks often come from a well-chilled dough, correctly preheated oven, and an extended sufficient bake time. If the dough is just too heat or overmixed, the cookies might unfold extra and crack much less. Moreover, if the cookies are under-baked, they gained’t puff up as a lot. You need them to be puffy popping out of the oven, so that they deflate a bit as they cool.
You may, however bear in mind it can make the cookies heavier and barely much less “snickerdoodle-like.” If you happen to do add them, I’d persist with mini chocolate chips and use not more than 3/4 cup, or round 130g.
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the largest, most scrumptious occasion of the 12 months! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page.
PrintDescription
Smooth, thick, and fudgy chocolate snickerdoodles rolled in cinnamon sugar and baked till crackly on the surface and irresistibly chewy inside. All the things you’re keen on about basic snickerdoodles, with a wealthy chocolate twist.
- Make the cookies: In a medium bowl, whisk collectively the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt. Put aside.
- In a big bowl utilizing a hand mixer or stand mixer fitted with a paddle attachment, beat collectively the butter, granulated sugar, and brown sugar on medium-high velocity till creamy and mixed, about 3 minutes. (Right here’s a useful tutorial in case you want steerage on easy methods to cream butter and sugar.) Add the eggs and vanilla extract. Beat on medium-high velocity till mixed. Scrape down the perimeters of the bowl with a spatula as wanted.
- Add the dry components to the moist components and beat on low velocity till integrated and mixed. The dough will probably be thick.
- Cowl and chill the dough for not less than 2 hours (or as much as 3 days). If chilling for longer than just a few hours, let the dough sit at room temperature for 20 minutes earlier than scooping and rolling, as it is going to be fairly agency.
- Preheat the oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
- Make the topping: Mix the granulated sugar and cinnamon collectively in a small bowl.
- Scoop and roll cookie dough into balls, about 1.5 Tablespoons (35g) of cookie dough every. Roll the dough balls within the cinnamon-sugar topping. Organize 2–3 inches aside on the lined baking sheets.
- Bake the cookies till the perimeters are set however the facilities look puffy, about 13–quarter-hour. Permit cookies to chill on the baking sheet for 10 minutes after which switch to a cooling rack to chill fully. Cookies will barely deflate as they cool; that’s anticipated.
- Retailer cookies in an hermetic container at room temperature for as much as 5 days.
Notes
- Make Forward & Freezing Directions: There are just a few choices right here! First, you may put together the cookie dough and chill it within the fridge for as much as 3 days. Let the dough sit out at room temperature for about 20 minutes earlier than rolling and baking the cookies. You can too freeze the cookie dough balls. Roll the dough into balls then freeze the balls for as much as 2–3 months. I like to recommend freezing with out the topping. If you find yourself able to bake, take away the balls from the freezer, let sit for half-hour, preheat the oven, then roll into topping. Learn my ideas and methods on easy methods to freeze cookie dough. You can too freeze the baked cookies for as much as 3 months. Thaw at room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Silicone Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Can I Skip the Cream of Tartar? Cream of tartar is what offers snickerdoodles their signature tang and delicate texture. With out it, these will nonetheless be tasty chocolate cookies, however they gained’t have that basic snickerdoodle taste. I don’t suggest leaving it out.
- Why Didn’t My Cookies Crack On High? Cracks often come from a well-chilled dough, correctly preheated oven, and an extended sufficient bake time. If the dough is just too heat or overmixed, the cookies might unfold extra and crack much less. Moreover, if the cookies are under-baked, they gained’t puff up as a lot. You need them to be puffy popping out of the oven, so that they deflate a bit as they cool.
- Can I Add Chocolate Chips? You may, however bear in mind it can make the cookies heavier and barely much less “snickerdoodle-like.” If you happen to do add them, I’d persist with mini chocolate chips and use not more than 3/4 cup, or round 130g. Add them if you add the dry components to the moist components.
- You’ll want to take a look at my prime 5 cookie baking ideas AND these are my 10 must-have cookie baking instruments.
