Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling! Recipe includes a how-to video!
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
1 cup unsalted butter, ¼ cup natural cocoa powder
Add sugars and stir until combined.
1 cup granulated sugar, ½ cup light brown sugar
Stir in eggs and vanilla extract.
1 large egg + 1 large egg yolk, ½ teaspoon vanilla extract
In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
2 ¾ cup all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, ¾ teaspoon salt, ¼ teaspoon ground cinnamon
Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
½ cup granulated sugar, 1 Tablespoon ground cinnamon, 1 teaspoon cocoa powder
Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Video
Notes
Storing
Store in an airtight container at room temperature for up to a week.