Chocolate Snickerdoodles Recipe

If you’re seeking a rich, chocolaty twist on the classic cinnamon sugar cookie, Chocolate Snickerdoodles are about to steal your heart! Imagine everything that makes a snickerdoodle lovable—the pillowy centers, crisped edges, and that unmistakable sparkle of cinnamon sugar—but with the extra decadence of real chocolate woven into every bite. This recipe blends a touch of nostalgia with a whole lot of chocolatey goodness, creating cookies that are deeply flavored, perfectly chewy, and impossible to resist with a glass of milk. Let’s get ready to bake up a batch that will be the talk of your next cookie swap or just the perfect treat for a quiet evening at home.

Ingredients You’ll Need

The magic of these Chocolate Snickerdoodles comes from the balance of simple pantry staples plus a few standouts that really make them shine. Each ingredient was chosen for its role in building fantastic chocolate flavor, pillowy texture, and that irresistible cinnamon sugar coating.

• Butter (unsalted, softened): Gives the cookies their tender crumb and deliciously rich flavor—soften ahead for best results.
• Granulated sugar: Sweetens the dough and creates that classic cookie sparkle both inside and out.
• Large eggs: Bind everything together and add moisture for maximum chewy goodness.
• Pure vanilla extract: Rounds out flavors and deepens both chocolate and cinnamon notes.
• Unsweetened chocolate (melted and cooled): Offers bold, real chocolate flavor that makes these snickerdoodles unique.
• All-purpose flour: Provides the structure for thick, soft cookies that hold their shape beautifully.
• Cream of tartar: Adds that classic tang and encourages soft, pillowy centers—don’t skip it!
• Unsweetened cocoa powder: Intensifies the chocolate flavor and adds deep color.
• Baking soda: Helps the cookies puff and become light with just the right crumb.
• Baking powder: Works alongside the baking soda to give lift and keep the texture fluffy.
• Salt: Highlights all the flavors and keeps the sweetness in check.
• Additional granulated sugar: Used for rolling, so each cookie gets its sugary, crunchy coating.
• Ground cinnamon: Essential for that signature snickerdoodle flair—warm, cozy, and totally inviting.

How to Make Chocolate Snickerdoodles

Step 1: Cream Butter and Sugar

Start by combining your softened butter and sugar in the bowl of a stand mixer. With the paddle attachment, beat them together on medium speed until the mixture looks smooth and fluffy—about 3 minutes. Don’t rush this step; it creates the foundation for perfect texture. Next, add the eggs one at a time, mixing well after each. Drizzle in the vanilla extract and then the cooled, melted chocolate. Mix on low just until they’re blended—no need to overdo it!

Step 2: Mix Dry Ingredients

Grab a separate large bowl and whisk together the flour, cream of tartar, cocoa powder, baking soda, baking powder, and salt. This helps all the leaveners and cocoa distribute evenly, so every Chocolate Snickerdoodle bakes up with the same fabulous rise and deep chocolate flavor.

Step 3: Combine Wet and Dry Ingredients

With the mixer off, add about a cup of your dry mixture to the wet mixture. Mix on low until just combined, then repeat with another cup, and finish with the remaining flour mixture. Be gentle—overmixing can make cookies tough. You should have a soft, chocolatey dough that will need a chill before baking.

Step 4: Scoop and Chill the Dough

Line a baking sheet with parchment, then use a small cookie scoop to portion out all the dough. Place the dough balls close together on the sheet since they’re just chilling for now, not baking. Cover tightly with plastic wrap and let them chill in the fridge for at least 2 hours—this step is absolutely key for thick, chewy cookies that don’t spread too much in the oven.

Step 5: Preheat and Prepare to Bake

Once the dough has chilled, set your oven to 350 degrees. Prep two baking sheets with parchment paper so you can bake a bunch at once. This little step saves time and prevents sticking later.

Step 6: Cinnamon Sugar Coating

Mix the additional sugar and cinnamon in a small bowl. Take each chilled dough ball, roll it gently between your hands until smooth, then toss it in the cinnamon sugar mixture to coat. Set them on your lined baking sheets about 1½ inches apart. If you need a third baking sheet, go for it! Don’t discard any leftover cinnamon sugar, as you’ll be using it again.

Step 7: Bake to Perfection and Roll Again

Bake the cookies for about 12 minutes, just until they begin to crack around the edges. Let them cool for about 5 minutes on the pan, then—while they’re still warm but set—gently transfer each cookie to the remaining cinnamon sugar and flip to coat the other side. This double coating gives every Chocolate Snickerdoodle an irresistible finish. Place them back on the baking sheet to finish cooling, then dive right in or store for later!

How to Serve Chocolate Snickerdoodles

Garnishes

Chocolate Snickerdoodles are delicious right out of the oven, but you can dress them up with a sprinkle of extra cinnamon sugar, a light dusting of cocoa powder, or even a drizzle of melted chocolate for a fancier look. For a special occasion, add a pinch of flaked sea salt just before serving to highlight their deep flavor.

Side Dishes

Cookies and milk are a no-brainer, but these Chocolate Snickerdoodles also pair brilliantly with a scoop of vanilla or coffee ice cream. If you’re feeling extra fancy, serve them alongside fresh berries or a dollop of whipped cream for a dessert platter that’s sure to impress.

Creative Ways to Present

Stack these beauties high on a tiered tray for a stunning holiday table centerpiece or package them in a clear gift bag with a ribbon for a homemade gift everyone will love. For a fun twist, use them to sandwich a scoop of ice cream for the ultimate summer treat or crumble them into parfaits for a no-fuss dinner party dessert.

Make Ahead and Storage

Storing Leftovers

Chocolate Snickerdoodles stay soft and chewy for up to three days when stored in an airtight container at room temperature. For even more freshness, layer parchment between cookies to keep them from sticking together.

Freezing

These cookies are freezer-friendly! You can freeze fully baked cookies, well-wrapped, for up to three months. Alternatively, freeze the unbaked dough balls (after rolling in cinnamon sugar) and simply bake straight from the freezer, adding an extra minute or two to the baking time.

Reheating

If you love a warm cookie, pop a couple into a preheated 300-degree oven for 3 to 5 minutes, or microwave for about 10 seconds. This little touch revives the aroma and makes your Chocolate Snickerdoodles taste fresh from the oven.

FAQs

Can I use Dutch-process cocoa instead of natural?

Natural cocoa is best for the right flavor and texture in these Chocolate Snickerdoodles, since it reacts properly with the baking soda and cream of tartar. If you substitute Dutch-process, you might notice the cookies are slightly less tangy and not quite as chewy—still tasty, just a little different!

Can I skip the cream of tartar?

Cream of tartar is what gives snickerdoodles their signature soft texture and subtle tang, so I wouldn’t recommend skipping it. It really helps set Chocolate Snickerdoodles apart from regular chocolate cookies.

Why do the cookies need to chill before baking?

Chilling firms up the dough and lets the flavors deepen, which leads to a thicker, chewier cookie that doesn’t spread too much. It’s worth the wait for bakery-style Chocolate Snickerdoodles that hold their shape and have perfect texture.

Can I make smaller or larger cookies?

Absolutely! Just keep in mind that baking times will need to be adjusted: smaller cookies bake a bit faster, while larger ones may need a minute or two longer in the oven. Either way, keep an eye out for those signature cracked edges.

Are Chocolate Snickerdoodles kid-friendly?

Totally! Kids love rolling the dough in cinnamon sugar and watching as batches of Chocolate Snickerdoodles turn out warm and fudgy. Plus, they’re a fun way to introduce classic cookies with a chocolatey twist!

Final Thoughts

Once you taste these Chocolate Snickerdoodles, they’re bound to become a regular in your cookie-baking routine. Each bite delivers a cozy cinnamon hug paired with luscious chocolate, making them a treat that’s as welcome at a party as it is on a night in. Bake a batch, share them (if you can), and let their unique charm win over every chocolate and snickerdoodle lover you know!

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