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Chocolate Snickerdoodles will remind you of a classic snickerdoodle but in chocolate form! The cookies are soft, chewy, and SO delicious! Chocolate lovers will love this Easy snickerdoodle cookie Recipe!
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Now, onto cookies! And not just any cookies, but Chocolate Snickerdoodles. That’s right, I turned the classic snickerdoodle cookie into a chocolate snickerdoodle. If you are a traditionalist, you might be thinking that I am crazy and might not be up for trying my chocolate snickerdoodles, but just wait. Remember my Brown Butter Salted Caramel Snickerdoodles? Yeah, everyone loves those and I think you will love this twist on the classic snickerdoodle too. I mean, come on, Chocolate and Snickerdoodles…YES!
So what is a chocolate snickerdoodle?
- Basically, a regular snickerdoodle cookie with the addition of cocoa powder.
- The cookies are still super soft and chewy, a must for snickerdoodles.
- They also have cream of tartar, like traditional snickerdoodles. The acid in cream of tartar gives snickerdoodles a slight tangy flavor and makes the cookies chewy because thecream of tartar prevents the sugarfrom crystalizing and making the cookies crunchy.
- The cookies have cinnamon in the dough and they get rolled in a cinnamon sugar mixture before baking. If you are worried chocolate and cinnamon don’t go together, don’t worry. The hint of cinnamon is SO nice with the chocolate.
The cookies are easy to mix up with every day ingredients. Make sure you don’t over bake the snickerdoodles. You want them to stay soft and chewy!
When you bite into your first cookie you will be expecting a normal chocolate cookie, but the chocolate isn’t overpowering. You will taste the chocolate, but then you will be hit with the hint of cinnamon and the familiar taste of a snickerdoodle. You might ponder the cookie for a minute and wonder if a chocolate snickerdoodle is a real thing. You might even eat three cookies to determine if you like chocolate snickerdoodles. And on your fourth cookie, you will be SOLD! The combination is real and it is SO good! Chocolate lovers will especially love this snickerdoodle recipe.
Go wild and bake up a batch of Chocolate Snickerdoodles. They will surprise you!
If you like these chocolate snickerdoodles, you might also like:
- Classic Snickerdoodles
- White Chocolate Dipped Snickerdoodles
- Chocolate Lover’s Chocolate Chip Cookies
- Brown Butter Salted Caramel Snickerdoodles
- Flourless Chocolate Cookies
Vegetarian
Chocolate Snickerdoodles
Soft and chewy snickerdoodles with cocoa powder. You are going to love this twist on the classic snickerdoodle cookie.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
Instructions
Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
In a large bowl, whisk together the flour, cocoa, baking soda, cream of tartar, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, beat the butter until smooth, about 30 seconds. Add the brown sugar and granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides and add the eggs and vanilla. Mix until combined.
Add the dry ingredients and turn the mixer on low. Mix until just combined.
In a small bowl, combine the sugar and cinnamon. Stir until well combined.
Form the dough into balls, about 2 tablespoons per cookie. Roll the cookie dough balls in the cinnamon sugar mixture. Place on prepared baking sheet, about 2 inches apart.
Bake cookies for 8-10 minutes or until cookies are set around the edges but still soft in the center. Don't overbake.
Let the cookies cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.
Nutrition
Calories: 144kcal, Carbohydrates: 20g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 83mg, Potassium: 65mg, Fiber: 1g, Sugar: 12g, Vitamin A: 205IU, Vitamin C: 0.01mg, Calcium: 15mg, Iron: 1mg
Have you tried this recipe?
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FAQs
Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done. Also, make sure you're not adding too much flour.
Why did my snickerdoodle cookies not flatten? ›
The most common culprit behind non-spreading cookies is too much flour. This may seem counterintuitive—after all, isn't flour a key ingredient in baking? Yes, but if you add too much flour, your cookies won't spread as they bake.
What is the secret to soft cookies? ›
Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.
Why don t my snickerdoodles crack? ›
If yours aren't cracking, your oven may not be hot enough or your ingredients may not be fresh enough! Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan.
How do you soften hard snickerdoodle cookies? ›
Microwaving them. If you cover your cookies with a wet paper towel and nuke them for a few seconds, they should soften up enough to eat.
How do you tell if a snickerdoodle is done? ›
How do you know when the cookies are baked? The snickerdoodle cookies will only take about 10 to 12 minutes to bake, so be sure to keep your eye on them! It's best to rotate the cookies after about 6 minutes so that the cook evenly. The cookies are done when the edges are just set and the centres are soft and cracked.
Why does snickerdoodle dough need to be refrigerated? ›
Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.
Why did my snickerdoodles come out cakey? ›
Generally when baking, cakey texture is from more flour and less sugar. The ratio of fat, sugar and flour is what achieves the texture of the cookie. Also, when you are whipping the eggs in the recipe as well.
Is it OK to use melted butter instead of softened? ›
Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.
Should I use baking soda or baking powder in cookies? ›
Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.
Try using baking powder instead of baking soda. Baking soda encourages spreading while baking powder puffs the cookies up. If your recipe calls for 1 teaspoon of baking soda, you would use 3 to 4 teaspoons of baking powder.
Why are my snickerdoodles spreading so much? ›
If your ratios of flour, butter and sugar off, the cookie might spread too quickly. This can occur if you aren't precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you'll end up with too much.
How do you thicken snickerdoodle cookie dough? ›
Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.
Is snickerdoodle cookie dough supposed to be sticky? ›
The snickerdoodle dough can be sticky and tough to handle. I like to grease my hands with cooking spray so they are easier to handle. Refrigerate. Also, after you have rolled one tray of snickerdoodles, place it in the refrigerator for a few minutes.
Why do my cookies get hard right after I bake them? ›
They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.
Why do my cookies turn out so hard? ›
According to The Kitchn, this occurs when you over-mix the dough. Mixing the dough naturally causes gluten to develop in the flour, and while you do need a good amount of gluten to give your cookies structure, too much of it will result in hard cookies.
Why did my cookies get hard so fast? ›
Over-baking is perhaps the most obvious - too long in the oven and your cookies will dry out, so make sure you time it right. Overworking your dough is another common problem, causing excess gluten strands to form, and making your cookie hard and tough. Fat content can be a cause.
Why are my cookies hard and crispy? ›
Adding too little flour can cause cookies to be flat, greasy, and crispy. Most recipes assume you'll use all-purpose, but if you want a lighter, crumblier cookie texture, choose one with a lower protein content such as cake-and-pastry flour. Baking soda helps cookies spread outward and upward while cooking.
