Introduction: How to Make Chocolate Snickerdoodle Cookies!
There isn't much that compares to a classic snickerdoodle cookie. But if you are wanting to kick things up a notch try out these chocolate snickerdoodle cookies. A great twist on a classic cookie and sure to have your cookies the topic of conversation at your next event!
- 1 cup (2 sticks) butter room temperature (salted or unsalted)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour (stir, spoon, & level)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 Tbsp ground cinnamon
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Gather your ingredients. And sort into bowls for easy accessibility while making cookies. Go ahead and preheat your oven to 350 degrees.
In the bowl of your standing mixer, using the paddle attachment. Add the room temperature butter, white sugar, and brown sugar. Once combined, add in the two eggs and vanilla. Mix well.
Combine the dry ingredients (flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt) in a separate large bowl. Whisk until well combined.
Add dry ingredients slowly to the wet ingredients while mixing on low speed.This will ensure the dry mix stays in the mixer and doesn't fly all over your kitchen. Mix until just incorporated.
Make two balls of cookie dough and cover in cling wrap. Place in freezer for ten minutes or refrigerator or 30+ to chill your dough. Doing this will give you a fluffier, chewy cookie. Skip this step if you prefer a more dense cookie.
Remove the dough from the fridge. Mix together the sugar and cinnamon. Roll the dough into balls about the size of two tablespoons. You should end up with around 20 balls of cookie dough.
Once you have your dough into balls. Roll the dough into the cinnamon/sugar mixture. Place dough onto cookie sheet about two inches apart.
Place your cookie sheet into the preheated oven set at 350 degrees Fahrenheit. Bake for 9-11 minutes, or until edges are set and the middle is still soft and slightly shiny. Sprinkle cinnamon/sugar mixture over cookies as soon as you remove the cookies from the oven. This allows for the sugar to stick to the cookies.
Set a timer and let your cookies cool on the baking sheet for 1-2 minutes. After this time has passed move cookies to a wire rack and allow it to cool. Doing this will make your cookies not overcook from the heat of the baking sheet while they cool.
Remove from the wire rack. Serve and enjoy!