Chocolate Snickerdoodles
You guys, if you’re looking for a delicious cookie that combines the rich flavors of chocolate with that classic snickerdoodle vibe, then these Chocolate Snickerdoodles are about to become your new favorite! Imagine sinking your teeth into a soft, chewy cookie that’s bursting with chocolate and subtly spiced with cinnamon. I mean, what’s not to love? Let’s dive right in and whip up a batch of these delightful treats.
What Are Chocolate Snickerdoodles?
So, you might be wondering what exactly makes Chocolate Snickerdoodles different from your average chocolate cookie or a traditional snickerdoodle. Well, these cookies are a magical fusion of both! They’re soft, gooey, and have that beloved cinnamon-sugar coating, but with an extra chocolatey twist that makes them irresistibly good. If you’ve ever craved a cookie that satisfies multiple sweet tooth desires at once, look no further.
Ingredients Overview for Chocolate Snickerdoodles
Here’s what you’ll need to get those delicious cookies going. Don’t fret if you don’t have something on hand; I’ll toss in some substitution ideas too!
- All-purpose flour: The base of our cookies. You can use whole wheat flour for a healthier twist.
- Unsweetened cocoa powder: This is what gives our snickerdoodles their rich chocolate flavor. If you’re out, you can use carob powder as another option.
- Baking soda: This helps our cookies rise perfectly. Baking powder works in a pinch if you’re short, but adjust the quantity slightly.
- Cream of tartar: This is the secret ingredient that gives snickerdoodles their signature tang and chewiness. If you don’t have any, lemon juice can work as a great substitute.
- Salt: Just a little pinch to enhance the flavors.
- Butter: I always recommend using unsalted for more control over the sweetness. If you’re dairy-free, coconut oil or vegan butter is a great substitute!
- Granulated sugar: Sweetness is key here, but brown sugar would add a lovely caramel flavor.
- Brown sugar: The combo of sugars gives these cookies such depth. Feel free to use coconut sugar for a healthier alternative.
- Egg: Binds everything together. If you’re vegan, flaxseed meal mixed with water can substitute the egg!
- Cinnamon: This lovely spice brings in a warm, comforting flavor. You can even mix in a bit of nutmeg if you’re feeling adventurous.
- Vanilla extract: Adds a lovely depth of flavor. No vanilla? No problem! A touch of almond extract can give a unique twist.
Step-by-step Instructions to Make Chocolate Snickerdoodles
- Preheat the Oven: Preheat your oven to 350°F (175°C). This is crucial for perfectly baked cookies.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt. Set this aside.
- Cream the Butter and Sugars: In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. This step is so satisfying!
- Add the Egg and Vanilla: Stir in the egg and vanilla until combined. Make sure it’s well mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring just until combined. You don’t want to overmix; just be gentle.
- Chill the Dough (Optional): If you have a little extra time, chill your dough for about 30 minutes. It helps the flavors meld and makes for perfect cookie texture.
- Roll in Cinnamon Sugar: In a small bowl, mix together some sugar with cinnamon. Roll dough balls into this mixture before placing them on the baking sheet.
- Bake: Place the coated dough balls on a baking sheet lined with parchment paper and bake for 10 to 12 minutes.
- Cool Down: Let them cool on the baking sheet a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
Pair these delightful cookies with a tall glass of milk or a hot cup of coffee for the ultimate treat! I love serving them at gatherings, or just enjoying a few at home while watching my favorite show. You could even sandwich a scoop of ice cream between two cookies for a wickedly good dessert.
Tips For the Perfect Chocolate Snickerdoodles
- Sift your dry ingredients: It helps combine everything and makes the cookies extra fluffy.
- Don’t overbake: Cookies will continue to cook slightly after removing from the oven, ensuring they stay soft.
- Experiment with add-ins: Toss in some chocolate chips or nuts for extra crunch if you’re feeling fancy.
- Use a cookie scoop: It helps portion out your cookies for a more even bake.
Q&A Section
- Can I freeze the cookie dough? Yes, absolutely! Just roll the dough into balls, freeze them on a baking sheet, and then transfer them to a zip-top bag. Bake straight from the freezer!
- How long do these cookies stay fresh? They’re best eaten within a week if stored in an airtight container. A little tip is to separate layers with parchment paper to prevent sticking.
- Can I double the recipe? Definitely! Just make sure to have enough space to bake them or bake in batches.
- What can I do with leftover dough? You could try making cookie bars. Just spread the dough into a greased baking dish and adjust the baking time!
Why You’ll Adore These Cookies
Chocolate Snickerdoodles are not just any cookie; they are a warm hug in dessert form. With their blend of silky chocolate flavor and the comforting spice of cinnamon, you’ll find yourself craving them all year long. They are perfect for all occasions, or simply for enjoying with a sweet cup of tea at home. Prepare to love every bite!
Behind The Scenes
When I first set out to create these Chocolate Snickerdoodles, I wasn’t sure how well chocolate would meld with the classic snickerdoodle flavors. After a few test batches, I found that adding a touch more cinnamon really brought the flavors together beautifully. There were a few “oops” moments, like the time I accidentally added baking powder instead of cream of tartar! We all have those days in the kitchen, don’t we? Follow along on my baking adventures and pin some of these recipes over on my Pinterest page MyRecipeCast. I’d love to see your own creations!
Now, get ready to bake and enjoy some deliciousness! Happy baking, my friends!
Chocolate Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 servings
- Diet: Vegetarian
Description
Delicious cookies that combine rich chocolate flavors with a classic snickerdoodle vibe, soft and chewy with a cinnamon-sugar coating.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp cinnamon (for rolling)
- 1/4 cup sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside.
- In another bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Stir in the egg and vanilla until combined.
- Gradually add the dry mixture to the wet ingredients, stirring just until combined.
- Chill the dough for about 30 minutes, if desired.
- In a small bowl, mix sugar with cinnamon. Roll dough balls into this mixture.
- Place the coated dough balls on a baking sheet lined with parchment paper and bake for 10 to 12 minutes.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Sift dry ingredients for fluffier cookies. Don’t overbake; cookies will continue to cook slightly after removing from the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg