Chocolate Snickerdoodle Cookies (Printable)

Rich cocoa cookies rolled in warm cinnamon-sugar for a delightful twist on the classic treat.

# What You Need:

→ Dry Ingredients

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

→ Wet Ingredients

06 - 1 cup granulated sugar
07 - 1/2 cup unsalted butter, softened
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Cinnamon-Sugar Coating

10 - 1/4 cup granulated sugar
11 - 1 1/2 teaspoons ground cinnamon

# How To Cook:

01 - Preheat oven to 350°F and 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 dough portions, roll into balls, and coat 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 rest on baking sheets for 5 minutes, then transfer to wire rack to cool.

# Expert Tips:

01 -
  • That moment when you break one open and the chocolate aroma hits you like a warm hug
  • The cinnamon-sugar crust creates this incredible crackle that makes people think youre a baking genius
02 -
  • Underbaking slightly is your friend—these continue cooking on the hot baking sheet and stay chewier longer
  • The dough might seem thicker than regular cookie dough but that cocoa powder absorbs more liquid than flour does
03 -
  • Use a cookie scoop for uniform sizes so they all bake at the same rate
  • If your dough feels too sticky to roll refrigerate it for 15 minutes before scooping

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