A spin on the classic snickerdoodle cookies!
Chocolate Snickerdoodles
Rated 4.3 stars by 3 users
Prep Time
10 minutes
Cook Time
10 hours
A spin on the classic snickerdoodle cookies!
Ingredients
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1 cup (2 sticks) butter, softened
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1 cup granulated sugar
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½ cup brown sugar
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2 eggs
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1 tsp vanilla
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3 cups White Whole Wheat Flour
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½ cup cocoa
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1 ½ tsp cream of tartar
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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¼ cup granulated sugar
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1 tbsp cinnamon
For Coating
Directions
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or silicone mats.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars. Add eggs and vanilla. Scrape bowl. Mix well.
Add the flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt and mix.
Scoop dough and round into balls (about 2 Tbsp each). Mix together the sugar and cinnamon in a bowl. Roll cookie dough balls in cinnamon-sugar and place on a prepared cookie sheet at least 2-inches apart.
(Optional) CHILL dough on tray in the freezer for 10 minutes (or refrigerator for 30+ minutes) before baking for a softer and thicker cookie.
OR … Bake immediately for a flatter cookie that is crisp on the outside and tender in the center, with more cracks on top.
BAKE at 350˚F for 9-11 minutes, or until edges are set and the middle is still soft and slightly shiny.
Cool and enjoy!