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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 are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Cream of tartar is added for its signature texture as another main difference.
Why do my snickerdoodle cookies get hard? ›
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 is it called a snickerdoodle? ›
The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.
Can you skip cream of tartar in cookies? ›
Baking Powder
Baking powder is a good cream of tartar substitute for cookies because it is synergistic with baking soda. You'll need 1.5x the amount of baking powder substitute for the cream of tartar called for in the recipe. Baking powder is a great cream of tartar replacement because it doesn't impart any flavor.
What happens if I add cream of tartar to my cookies? ›
What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).
What is the nickname for a snickerdoodle? ›
Snickerdoodles are often referred to as "sugar cookies". The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudeln ("snail noodles"), a kind of pastry.
Why are my snickerdoodle cookies so flat? ›
If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.
Are snickerdoodles supposed to be undercooked? ›
Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.
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.
What is the secret ingredient to keep cookies soft? ›
If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.
Improper flour measurement is the #1 cause of your cookie dough being too dry or the cookies tasting like flour.
Why are my snickerdoodles so fluffy? ›
Why are my snickerdoodles puffy? Too much flour - spoon and level the flour correctly how I show it in my chocolate chip cookie post. Inaccurate oven temperature (too hot) - I advise using an oven thermometer for accurate baking results.
What nationality are snickerdoodles? ›
A few cookbooks explain that snickerdoodles are German in origin. They state that the cookie's name comes from the German word shneckennudel (which is a kind of cinnamon bun). Others trace its origin to New England's tradition of whimsical cookie names.
Can I give my dog a snickerdoodle? ›
There's nothing toxic in a snickerdoodle, but the cookies do contain quite a bit of sugar, which dogs simply don't need in their diet. Sugar provides zero nutritional benefits. Over time, sugar contributes to weight gain and diabetes. We encourage you to share a healthier treat with your dog instead.
What will happen if we don t use cream of tartar in the play dough? ›
While cream of tartar is not an ingredient you probably keep on hand in your kitchen, it is worth the investment if you are trying to become a playdough making pro. Cream of tartar really helps to get your playdough to the fun gel form and prevent it from staying too wet.
Can I skip cream of tartar in a recipe? ›
You can use 1.5 teaspoons (6 grams) of baking powder to replace 1 teaspoon (3.5 grams) of cream of tartar. This substitution is ideal because it can be used in any recipe without modifying the taste or texture of the final product.
What is the purpose of cream of tartar in this recipe? ›
The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.
What does cream of tartar do to taste? ›
As grape juice sits and ferments, potassium bitartrate precipitates and forms crystals on the inside of the casks which can then be collected and processed to make cream of tartar. Cream of tartar has a slightly tangy, acidic flavor, but it's not typically used in large enough quantities to impact the flavor of dishes.
