Sweet, Chocolate Cinnamon Cookies
These chocolate snickerdoodles are a chocolatey take on my classic snickerdoodle recipe that you’ll love (maybe even more than the original!). The flavor is warm and slightly spiced, with perfectly textured, crackly outsides and rich, chocolatey interiors. They’re like a cup of hot cocoa on a snowy Christmas night–so festive! Chocolate and cinnamon is a somewhat unusual, but stellar combination (think Mexican hot chocolate!). The chocolate is rich and decadent while the cinnamon is sharp and bright. Both work together beautifully to create a cozy holiday flavor. These are thick, soft, chewy cookies made with NO mixer and NO chilling! You’ll love how simple the recipe is (just 11 ingredients!), and it can easily be doubled for lots of cookies.
What You Need
If you’ve made snickerdoodles before, some of these ingredients won’t surprise you. There are a few others worth nothing though:
Cream of tartar. If you’re a snickerdoodle fan, then you already know that cream of tartar is essential in any snickerdoodle recipe! It adds that classic tang and is truly what makes a snickerdoodle a snickerdoodle. It can typically be found in the spice section of your local grocery store. Don’t leave it out or your cookies won’t actually be chocolate snickerdoodles.Cinnamon. We’ll add a pinch of cinnamon to the dough for flavor in addition to the rolling mixture, just enough to make sure it doesn’t get lost among the chocolate flavors.Cocoa powder. I recommend using natural cocoa powder for best results. You could get away with substituting Dutch process cocoa, but the flavor profile will be quite different.Egg + egg yolk. Adding an extra egg yolk makes these chocolate snickerdoodles nice and tender. Leaving out the second egg white means the dough can bake right away without chilling first and they will be perfectly thick without spreading too much.
SAM’S TIP: Typically snickerdoodles are rolled in a cinnamon sugar mixture, but we’re adding a bit of cocoa powder into the mix to play up the chocolate flavor. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Snickerdoodles
SAM’S TIP: If you prefer thinner/flatter chocolate snickerdoodles, use 2 whole eggs (instead of 1 egg + 1 yolk) and chill the dough for a minimum of 30-60 minutes. If you’re a fan of these chocolate snickerdoodles, give my pumpkin snickerdoodles a try! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook I originally published this recipe in 2016. I’ve updated it to give the cookies a richer chocolate flavor and to make the recipe more straightforward.
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