Chewy Chocolate Snickerdoodles
A rich, cocoa-infused twist on the classic tangy cinnamon cookie.
Ingredients
- For the Cookie Dough
- 1/2 cup 113g Unsalted Butter, softened
- 1 cup 200g Dark Brown Sugar, packed
- 1 Large Egg room temperature
- 1 tablespoon Vanilla Extract
- 1 cup + 1 tablespoon 138g All-Purpose Flour
- 1/4 cup 24g Unsweetened Dark Cocoa Powder
- 3/4 teaspoon Cream of Tartar
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- For the Coating
- 1/4 cup 50g Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
Instructions
- Prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Cream the softened butter and dark brown sugar in a large bowl for three minutes until the mixture is light and fluffy.
- Mix in the egg and vanilla extract until the base is smooth and well combined.
- Fold in the flour, cocoa powder, cream of tartar, baking soda, and salt until no dry streaks remain.
- Scoop the dough into balls using a cookie scoop and place them on a tray.
- Freeze the dough balls for at least three to four hours, or ideally overnight, to develop flavor and texture.
- Preheat the oven and roll each frozen dough ball in a mixture of granulated sugar and ground cinnamon.
- Place the coated balls on the baking sheet with plenty of space for spreading.
- Bake until the tops are crackled and the edges are set, then allow them to cool on a wire rack.
Notes
• Measurement Tip: Using a kitchen scale for flour and cocoa powder prevents the cookies from becoming too dry.
• Temperature: Ensure the egg is at room temperature to prevent the creamed butter from seizing.
• Storage: Keep in an airtight container at room temperature for up to three days for maximum softness.
• Temperature: Ensure the egg is at room temperature to prevent the creamed butter from seizing.
• Storage: Keep in an airtight container at room temperature for up to three days for maximum softness.