Description
Description Delightful chocolate twist on classic snickerdoodle cookies, offering a chewy center with a satisfying crunch.
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
- 1/4 cup granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
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Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cocoa powder.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Mix together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon in a small bowl.
- Scoop the dough into balls, approximately 1.5 inches in diameter.
- Roll each ball in the cinnamon sugar mixture until fully coated.
- Place the rolled dough balls on a lined baking sheet, ensuring they are spaced apart.
- Bake for 10 to 12 minutes, until set around the edges but soft in the center.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
- Serve fresh or store for later enjoyment.
Notes
- Notes
- For best results, allow the dough to chill completely before baking. Store cookies in an airtight container at room temperature.