Chocolate Snickerdoodles (Printable Version)

Soft chocolate cookies coated in warm cinnamon-sugar, ready in just 25 minutes.

# Ingredient List:

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 - Whisk together flour, cocoa powder, cream of tartar, baking soda, and salt in a medium bowl.

03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2-3 minutes.

04 - Mix in egg and vanilla extract until fully incorporated.

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

06 - Mix together 1/4 cup sugar and cinnamon in a small bowl.

07 - Scoop tablespoon-sized portions of dough and roll into balls. Coat each ball completely in cinnamon-sugar mixture.

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, then transfer to wire rack to cool completely.

01 -

The texture is impossibly chewy with edges that crisp up perfectly in the oven
That crackly cinnamon sugar crust against fudgy chocolate centers is pure comfort
They come together in under 30 minutes with ingredients you probably have

02 -

Slightly underbaking is the key to that fudgy center everyone loves
The dough balls can be frozen raw for up to 3 months and baked straight from frozen
Room temperature ingredients create the best texture so do not rush the butter softening step

03 -

Weigh your flour instead of scooping it, cocoa powder can make dough tricky if measurements are off
Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading