If you’re a fan of snickerdoodles and happen to love chocolate, then you will love these chocolate snickerdoodles. They have all the flavors of traditional snickerdoodles but happen to be chocolate!
How is it August already? Even though this year is moving at a snail’s pace (especially the month of March), the summer seems to be flying by. Perhaps it’s because things are slowly opening back up and restrictions are being lifted. Whatever the reason, I’m not quite ready for the summer to start winding down yet.
Our next door neighbors put their house up for sale. We’ve been in this house for 8 years and only met them… once? Maybe twice? And that was on Halloween! They were never outdoors and did not seem very friendly. It was an older couple who were empty nesters. I guess we were just in different stages of our lives so we didn’t have much opportunity to interact.
Regardless, we were actually secretly happy that they were selling the house. The couple that bought the home said that there were 4 competitive offers on the house the day it went on the market. Amazingly, the house sold the same day it was listed. Thankfully, the new family had two kids, so we were happy to have some neighbors that we could interact with.
During the weekend they moved in, I made them these chocolate snickerdoodles. The original recipe made about 36 cookies, and I definitely did not need that much sugar in my house so I halved the recipe (which is what you see below). Each cookie tasted just like a regular snickerdoodle, except it was chocolate. I got the traditional cinnamon-sugar taste and the crunchiness of the sugar crystals in every bite.
I hope our new neighbors enjoyed these. We are looking forward to playing with their kids!
Husband’s rating: 3 out of 5 (he is not a huge fan of snickerdoodles)
Addie’s rating: 4 out of 5
My rating: 4 out of 5
- ½ cup (1 stick) unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 and ⅓ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¾ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
Chocolate cinnamon sugar for rolling
- 1 and ½ Tablespoons granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon unsweetened cocoa powder
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter on medium speed until light and fluffy, about 1-2 minutes.
- Add the sugars and continue mixing until light and fluffy, about another 1-2 minutes. Add eggs one at a time and mix well.
- In a medium sized bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon and salt. Turn the mixer to low and slowly add in the dry ingredients.
- Transfer the dough to a bowl, cover, and allow to chill in the refrigerator for at least 30 minutes.
- Line two baking pans with parchment paper or silicone mats.
- In a small bowl, whisk together the ingredients for the rolling sugar - the sugar, cinnamon and cocoa powder.
- Take the dough out of the refrigerator and using a cookie scoop or two spoons, scoop the dough into balls. Round them in the palms of your hands. Roll them in the cocoa cinnamon sugar mixture, making sure to cover as much of the dough as possible. Place the dough ball on your prepared baking sheet. Repeat with the remaining dough. Make sure to leave at least 2 inches between each ball of dough.
- Place the baking pans into your refrigerator and chill for another 30 minutes.
- Preheat your oven to 350°F. Bake the cookies in your preheated oven for 10 minutes. The cookies may appear underdone initially but will continue to set as they cool. Do not over bake them.
- Allow the cookies to cool completely before serving.