Chocolate Snickerdoodle Cookies
Soft, fluffy, thick and super chocolaty, these chocolate snickerdoodle cookies are just what you need when you’re looking for a quick, simple and comforting cookie recipe. Perfect with coffee, tea or a warm mug of hot cocoa.
Servings: 16 cookies
Equipment
- #40 Cookie Scoop
Ingredients
- 4 oz unsalted butter room temperature, 113 g
- ⅔ cup brown sugar sugar either light or dark, packed, 133 g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour 130 g
- ½ cup cocoa powder dutch-processed preferred, 45 g
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon cinnamon for rolling
- 2 tablespoon granulated sugar 22 g
Instructions
- Preheat the oven to 350 degrees Fahrenheit (or 180 degrees Celsius).
- Add ⅔ cup of brown sugar and 1 stick of softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 to 2 minutes.
- Add 1 whole egg along with 1 teaspoon of vanilla, and beat for another minute or two until thoroughly combined and fluffy.
- In a small bowl, sift together 1 cup of flour, ½ cup of dutch-processed cocoa powder, and 1 teaspoon of baking powder. Then stir in ¼ teaspoon of kosher salt until evenly distributed.
- With the mixer on low speed, add the flour mixture to the wet ingredient mixture and mix until just combined. Scrape the side and bottom of the mixing bowl as necessary.
- Mix the 2 tablespoons of sugar with 1 teaspoon of cinnamon in a shallow dish for topping.
- Divide the dough with a small cookie scoop (1 ½ tablespoon) and roll into dough balls about 1 ½” in size.
- Roll the dough ball entirely and generously in cinnamon sugar. Place them on a parchment line baking sheet about 2” apart. Don’t flatten them.
- Bake for approximately 11 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To make these chewier instead of soft, use melted and cooled butter and replace half the baking powder with baking soda.
- If you need to refrigerate the dough for whatever reason, divide into individual dough balls first.
- You can bake these from the refrigerator or the freezer but they won't spread as much when the dough is cold. I like to bake them at room temperature, so if you can, thaw them first.
Nutrition
Serving: 32g | Calories: 132kcal
