Chocolate Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, combining the rich, indulgent flavor of chocolate with the warm, cinnamon-sugar coating that we all know and love. These cookies not only satisfy your sweet tooth but also bring a sense of nostalgia, as they remind many of us of baking with family during the holidays. The history of snickerdoodles dates back to the 19th century, and their popularity has only grown over the years, making them a beloved treat in many households.
What makes Chocolate Snickerdoodle Cookies so irresistible is their perfect balance of chewy texture and rich flavor. The chocolate adds a depth that elevates the traditional recipe, while the cinnamon-sugar coating provides a delightful crunch. People adore these cookies not just for their taste, but also for their convenience; they come together quickly and are perfect for sharing at gatherings or enjoying with a cup of coffee. Join me as we dive into this delicious recipe that will surely become a favorite in your home!
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Preparing the Dough
1. **Cream the Butter and Sugars**: In a large mixing bowl, I start by creaming together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, making the cookies tender.
2. **Add Eggs and Vanilla**: Next, I add the eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract. I continue to mix until everything is well combined. The batter should be smooth and creamy at this point.
3. **Combine Dry Ingredients**: In a separate bowl, I whisk together the all-purpose flour, baking soda, cream of tartar, salt, and cocoa powder. This ensures that the leavening agents are evenly distributed throughout the flour.
4. **Mix Dry Ingredients into Wet Ingredients**: Gradually, I add the dry mixture to the wet mixture, mixing on low speed. I do this in three parts, ensuring that I scrape down the sides of the bowl as needed. I want to avoid overmixing, so I stop as soon as the flour is incorporated. The dough will be thick and slightly sticky.
5. **Chill the Dough**: To make it easier to handle, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the flavors meld and makes it easier to roll into balls later.
Preparing the Cinnamon Sugar Coating
6. **Mix Cinnamon and Sugar**: While the dough is chilling, I prepare the cinnamon-sugar coating. In a small bowl, I combine the 1/4 cup of granulated sugar with the tablespoon of ground cinnamon. I mix them well with a fork until they are evenly blended. This will give the cookies their signature snickerdoodle flavor.
Shaping the Cookies
7. **Preheat the Oven**: After the dough has chilled, I preheat my oven to 350°F (175°C). I line two baking sheets with parchment paper to prevent sticking.
8. **Form the Cookie Balls**: Using a cookie scoop or my hands, I take about 1.5 tablespoons of dough and roll it into a ball. I make sure the balls are uniform in size for even baking.
9. **Roll in Cinnamon Sugar**: I then roll each ball in the cinnamon-sugar mixture, ensuring they are fully coated. This step adds a delightful sweetness and a bit of crunch to the outside of the cookies.
10. **Place on Baking Sheet**: I arrange the coated cookie balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading during baking.
Baking the Cookies
11. **Bake the Cookies**: I place the baking sheets in the preheated oven and bake for 10-12 minutes. I keep an eye on them, as I want the edges to be set but the centers to remain soft. The cookies will continue to cook slightly after being removed from the oven.
12. **Cool on Baking Sheets**: Once baked, I take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack.
13. **Transfer to Wire Rack**: After 5 minutes, I carefully move the cookies to a wire rack to cool completely. This step is important as it prevents them from becoming soggy.
Storing the Cookies
14. **Store Properly**: Once the cookies are completely cool, I store them in an airtight container at room temperature. They can last for up to a week, but I can guarantee they won’t last that long in my house!
15. **Freezing Option**
Conclusion:
In summary, these Chocolate Snickerdoodle Cookies are an absolute must-try for anyone who loves a delightful twist on a classic treat. The combination of rich chocolate and the warm, cinnamon-sugar coating creates a flavor profile that is simply irresistible. Whether you’re baking for a special occasion, a cozy night in, or just because you deserve a sweet treat, these cookies will not disappoint.
For serving suggestions, I recommend pairing these cookies with a tall glass of cold milk or a warm cup of coffee to enhance the chocolatey goodness. You can also experiment with variations by adding a sprinkle of sea salt on top for a sweet and salty contrast or incorporating some chopped nuts for added texture. If you’re feeling adventurous, try swapping out the chocolate for white chocolate or even adding a hint of peppermint extract for a festive twist during the holidays.
I encourage you to give this recipe a try and share your experience with friends and family. I’d love to hear how your Chocolate Snickerdoodle Cookies turn out! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking!
Chocolate Snickerdoodle Cookies: The Ultimate Recipe for a Delicious Twist on a Classic Treat
Enjoy these soft and chewy Snickerdoodle Cookies, coated in a delightful cinnamon-sugar blend. Perfect for sharing, they bring warmth and sweetness to any gathering!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until smooth and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and cocoa powder.
- Gradually add the dry mixture to the wet mixture on low speed, mixing in three parts and scraping down the sides of the bowl as needed. Stop mixing as soon as the flour is incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- In a small bowl, combine 1/4 cup of granulated sugar with 1 tablespoon of ground cinnamon and mix well.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Using a cookie scoop or your hands, take about 1.5 tablespoons of dough and roll it into a ball.
- Roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange the coated cookie balls on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack.
- Move the cookies to a wire rack to cool completely.
- Once cool, store the cookies in an airtight container at room temperature for up to a week.
- For longer storage, consider freezing the cookies.
Notes
- Ensure the butter is softened to room temperature for easy creaming.
- Chilling the dough is essential for easier handling and better flavor.
- Adjust baking time based on your oven for perfect cookie texture.
