If you love snickerdoodles and are a fan of chocolate, then you will love these chocolate snickerdoodles. They have all the flavors of a traditional snickerdoodle but happen to be chocolate!
Author: Eva Bakes
½cup (1 stick)unsalted buttersoftened
1 and ⅓cupall-purpose flour
¼cupunsweetened cocoa powder
¾teaspooncream of tartar
Chocolate cinnamon sugar for rolling
1 and ½Tablespoonsgranulated sugar
¼teaspoonunsweetened 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.
Leftover cookies should be stored in an airtight container at room temperature and will last for several days.Source: Sugar Spun Run