Irresistibly Chewy Chocolate Snickerdoodles: The Ultimate Recipe for Chocolate Lovers
Get ready to fall in love with these incredible Chocolate Snickerdoodles – a delightful twist on the beloved classic cookie! Imagine the perfect snickerdoodle: soft, chewy, with those signature crackled edges, but infused with a rich, deep chocolate flavor. Then, elevate it further with a hint of Mexican chocolate from the warming cinnamon-sugar coating. These cookies aren’t just a treat; they’re an experience, meticulously crafted to satisfy every chocolate craving. They are, without a doubt, a dream come true for any chocolate enthusiast!
At Cambrea Bakes, we love putting exciting spins on traditional snickerdoodle recipes. While we’ve explored delightful variations like brown butter snickerdoodles and apple butter snickerdoodles, these chocolate snickerdoodles hold a special place as a firm favorite!
They capture the signature tangy flavor that defines classic snickerdoodle cookies, but with the luxurious addition of rich cocoa powder. The result is a cookie that tastes remarkably like a warm, comforting cup of Mexican hot chocolate – in cookie form! The subtle spice from the cinnamon perfectly complements the deep chocolate notes, creating a unique and irresistible treat.
Table of Contents
Why You’ll Love These Chocolate Snickerdoodles
- Intensely Rich Chocolate Flavor: With the thoughtful addition of premium dark cocoa powder, these chocolate snickerdoodles deliver an exceptionally deep and satisfying chocolate experience. They are truly the perfect cure for any chocolate craving, offering a sophisticated twist on a comforting classic.
- Unforgettable Texture: Prepare for a sensory delight! Each cookie boasts a perfectly chewy center, beautifully complemented by delightfully crispy edges and a signature crackled surface. Every single bite is infused with the warm, inviting hint of cinnamon, reminiscent of a comforting Mexican hot chocolate.
- Effortless Baking Process: You’ll be pleased to know that this recipe simplifies baking without sacrificing flavor. Requiring just one bowl for mixing and utilizing readily available pantry staples, it’s a wonderfully accessible recipe for bakers of all skill levels. Minimal cleanup, maximum deliciousness!
- A Beloved Classic, Reimagined: These cookies capture all the nostalgic charm and signature tangy essence of traditional snickerdoodles, but with a luxurious chocolate upgrade. If you’re already a fan of the classic snickerdoodle, or perhaps adore other variations like our pumpkin snickerdoodles, you are absolutely going to adore this decadent chocolate version. It’s a familiar favorite, elevated.
- Perfect for Any Occasion: Whether you’re baking for a holiday party, a casual get-together, or simply indulging in a cozy evening at home, these chocolate snickerdoodles are always a crowd-pleaser. Their unique flavor profile and comforting texture make them suitable for any sweet occasion.
Essential Ingredients for Perfect Chocolate Snickerdoodles
Crafting the perfect chocolate snickerdoodle begins with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and why it matters:
Cocoa powder: For truly rich and deeply flavored chocolate cookies, such as our luscious chocolate thumbprints or decadent chocolate fudge cookies, unsweetened Dutch-processed cocoa powder is essential. Dutch-processed cocoa is less acidic and provides a darker color and milder chocolate flavor. My personal favorite brand for consistent, high-quality results is Ghirardelli. While you can technically use natural cocoa powder, please note that the final color and flavor profile of your cookies will be noticeably different.
Brown sugar: This recipe specifically calls for dark brown sugar, which contributes to a deeper molasses flavor and an extra chewy texture in the cookies. However, if dark brown sugar isn’t available, light brown sugar can be easily substituted without compromising the overall deliciousness too much, though the texture might be slightly less chewy.
Cream of tartar: This is a non-negotiable ingredient in authentic snickerdoodle cookies. It plays a crucial role in creating their characteristic chewy texture and delivering that distinctive tangy flavor. If you find yourself without cream of tartar, a small amount of white vinegar or lemon juice can function as a suitable substitute, though the results might vary slightly.
Cinnamon: Another foundational ingredient for any snickerdoodle, ground cinnamon is particularly important here as it enhances the “Mexican chocolate” essence of these cookies. You can omit it if you prefer a simpler chocolate sugar cookie, but its presence truly elevates the flavor, adding warmth and depth. For an extra kick, consider adding a tiny pinch of cayenne pepper to the cinnamon-sugar coating for a more authentic Mexican hot chocolate experience!
Unsalted Butter: Using unsalted butter allows you to control the total amount of salt in the recipe. Make sure it’s at room temperature for optimal creaming with sugar, which creates a lighter, airier cookie dough.
Large Egg: The egg binds the ingredients together, adds moisture, and contributes to the cookies’ structure and chewiness. Like butter, a room temperature egg incorporates more evenly into the batter.
Vanilla Extract: A good quality vanilla extract enhances all the other flavors, particularly the chocolate and cinnamon, adding a layer of aromatic richness to the cookies.
All-Purpose Flour: The structural base of our cookies. Proper measurement is key (see expert tips!) to avoid tough, dense cookies.
Baking Soda: This leavening agent works with the acidity from the cream of tartar (and cocoa powder) to help the cookies rise and spread, contributing to their signature crackled top.
Salt: A crucial flavor enhancer that balances the sweetness and deepens the chocolate notes. Don’t skip it!
You’ll find the full list of ingredients, precise measurements, and detailed step-by-step instructions in the comprehensive recipe card located further down below!
How to Bake Your Best Chocolate Snickerdoodles: A Step-by-Step Guide
Before you begin your baking journey, ensure your workspace is ready. Line a large baking sheet with parchment paper. This simple step prevents sticking and makes for easy cleanup. Set this prepared sheet aside for later.
Step 1: Cream the butter and sugar thoroughly. In your preferred mixing vessel – either a stand mixing bowl or a large bowl with the aid of an electric hand mixer – combine the softened butter and brown sugar. Beat them together for a full 3 minutes until the mixture transforms into a light, airy, and fluffy consistency. This step is crucial for incorporating air and achieving a tender cookie.
Step 2: Incorporate the wet ingredients. Once the butter and sugar mixture is light and fluffy, gently mix in the room temperature egg and vanilla extract. Be careful to mix only until they are just combined, avoiding overmixing which can lead to tougher cookies.
Step 3: Gently fold in the dry ingredients. Gradually add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet mixture. Mix on low speed or by hand until the dry ingredients are *just combined* and no streaks of flour remain. Avoid overmixing to keep your cookies tender. Use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all components are thoroughly incorporated.
Step 4: Scoop and chill for superior results. Using a cookie scoop (approx. 2-3 tablespoon size for uniform cookies), portion the chocolate snickerdoodle dough onto your prepared baking tray. Once scooped, transfer the entire tray to the freezer and chill the dough for a minimum of 3-4 hours. For the absolute best flavor development and to prevent spreading, chilling overnight is highly recommended!
Step 5: Roll in cinnamon sugar. Once thoroughly chilled, retrieve the dough balls. In a separate shallow bowl, combine granulated sugar and ground cinnamon. Roll each individual dough ball generously in this aromatic cinnamon-sugar mixture until it is completely coated. Then, place the coated dough balls back onto the baking tray, ensuring they are spaced 2-3 inches apart to allow for even baking and spreading. You will likely need to bake the entire batch across two baking trays to avoid overcrowding and ensure consistent results.
Step 6: Bake to perfection! Preheat your oven to 350°F (175°C). Place the first tray of coated cookies into the preheated oven (keeping any remaining unbaked dough in the freezer). Bake for 12-13 minutes, or until the tops of the cookies exhibit a beautiful crackled appearance and are slightly puffy. Remember, they will continue to firm up as they cool. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire cooling rack to cool completely. Then, savor every delicious bite!
Master Your Bake: Expert Tips for Flawless Chocolate Snickerdoodles
Achieving bakery-quality chocolate snickerdoodles is easier than you think with these professional baking tips:
- Embrace a kitchen scale for precision. This is arguably the most crucial tip for consistent baking results! Measuring ingredients by weight rather than by volume (cups) is significantly more accurate. Flour, in particular, can vary wildly in density when measured by cups. To convert this recipe, simply look for the “metric” button located next to the ingredients title on the recipe card below. If you do not possess a kitchen scale, ensure you use the “spoon-and-level” method for flour: first, fluff the flour in its container, then spoon it into your measuring cup, and finally, level it off with a straight edge. Never scoop directly!
- Always use room temperature ingredients. This principle applies to both butter and eggs. When butter and sugar are creamed together at room temperature, they form a smooth, emulsified mixture that traps air, contributing to the cookies’ light and tender texture. Similarly, room temperature eggs incorporate more evenly into the batter, preventing curdling and ensuring a consistent dough that bakes uniformly.
- Do not skip the chilling time – it’s vital! While the temptation to bake immediately is strong, resisting it pays off immensely with these snickerdoodles. Chilling the dough isn’t just about preventing spreading; it’s a critical step for allowing the flavors to meld and develop, resulting in a more complex and delicious cookie. Furthermore, chilling firms up the butter, which creates steam during baking, contributing to those desirable soft, chewy centers and crackled tops. All of these factors combined lead to a cookie that is tender, perfectly shaped, and rich in well-rounded flavor.
- Master the art of underbaking. For that quintessential soft and chewy chocolate snickerdoodle, pull them out of the oven when their centers still look slightly underbaked, but the tops are beautifully crackled and the edges are just set. Remember, cookies continue to cook for a few minutes on the hot baking sheet after being removed from the oven (this is called “carryover baking”). If you prefer a cookie with a more pronounced crispness, you may extend the baking time by an additional 1-2 minutes beyond the suggested duration.
- Avoid overmixing the dough. Once you add the dry ingredients, mix only until they are just combined. Overmixing develops the gluten in the flour too much, which can lead to tough, dense cookies instead of the soft, chewy texture we’re aiming for.
- Quality ingredients make a difference. Since this recipe has relatively few ingredients, the quality of each shines through. Invest in good quality unsweetened Dutch-processed cocoa powder and pure vanilla extract for the best flavor.
Frequently Asked Questions About Chocolate Snickerdoodles
The origin of the name “snickerdoodle” is a bit of a culinary mystery, with several theories floating around. Some believe it stems from a German word, “Schneckennudeln,” meaning “snail noodles,” a type of sweet pastry. Others suggest it’s simply a whimsical, nonsensical name popular in New England. Regardless of its exact etymology, snickerdoodles are traditionally known as unique sugar cookies distinguished by their signature coating of cinnamon sugar before baking, which gives them a distinct flavor and crackled appearance. Our chocolate version carries on this beloved tradition with a delicious twist!
Determining the doneness of chocolate cookies can be tricky due to their dark color. For these chocolate snickerdoodles, look for specific visual cues: the top of the cookie should appear crackled and slightly puffy, and the edges should be just set. The center may still look a little soft or underbaked, which is perfectly normal and desired. They will continue to bake and firm up on the hot baking tray after you remove them from the oven, resulting in that perfect soft and chewy texture. Trust the visual cues and resist the urge to overbake!
If your chocolate snickerdoodles aren’t achieving that desirable soft and chewy texture, there are typically a few culprits. The most common reasons include either overmixing the cookie dough, which develops too much gluten and makes the cookies tough, or overbaking them, which dries out the moisture. Additionally, insufficient chilling time can lead to excessive spreading and a thinner, crispier cookie rather than a thick, chewy one. Always follow the baking times closely and rely on the visual cues mentioned in the “Expert Baking Tips” section.
This specific chocolate snickerdoodle recipe has not been formally tested using gluten-free flour blends. However, many bakers have success substituting all-purpose flour with a 1:1 gluten-free baking flour blend (which typically contains xanthan gum) in cookie recipes. If you decide to give it a try, I would love to hear how they turn out for you! Be mindful that gluten-free doughs can sometimes behave differently, so slight adjustments to chilling or baking time might be necessary.
For optimal freshness, store your baked chocolate snickerdoodles in an airtight container at room temperature. They will maintain their deliciousness for 2-3 days. This recipe is also excellent for making ahead! You can prepare the cookie dough and keep it in the freezer for up to 3 months. Store the unbaked dough balls in an airtight container or a freezer-safe bag. It’s important to note: I highly recommend waiting to roll the frozen dough balls in the cinnamon sugar mixture until just before you’re ready to bake them, as the sugar tends to “melt” or absorb moisture over extended periods in the freezer, affecting the final texture and appearance.
Absolutely! The size of your cookie scoop will influence both the yield and the final size of your cookies. A two-tablespoon cookie scoop will typically yield approximately 18 smaller, slightly thinner cookies. If you prefer larger, thicker, and chewier cookies, a three-tablespoon scoop is ideal and will result in about 9-10 substantial cookies. Adjust baking time accordingly for different sizes.
While the recipe focuses on the classic snickerdoodle experience with a chocolate twist, adding chocolate chips would certainly make them even more indulgent! You can fold in about 1/2 to 1 cup of chocolate chips (mini or regular, dark or milk) along with the dry ingredients. This will create a double-chocolate snickerdoodle that’s sure to be a hit with serious chocolate lovers.
Other Chocolate Cookie Recipes You’ll Love
If you’re a devoted fan of chocolate, exploring these other delightful chocolate-infused cookie recipes from my kitchen is a must-do! Each one offers a unique flavor and texture experience, promising to satisfy your sweet tooth:
- Fudgy Double Chocolate Cookies: For the ultimate chocolate indulgence, these cookies are packed with rich cocoa and generous chunks of chocolate, delivering an intensely fudgy bite.
- Mint Chocolate Chip Cookies: A refreshing blend of cool mint and decadent chocolate, perfect for any season. These offer a delightful contrast of flavors.
- S’mores Cookies: Capture the magic of a campfire classic in cookie form. Gooey marshmallows, melted chocolate, and graham cracker goodness all baked into a soft cookie.
- Chocolate Peanut Butter Swirl Cookies: The timeless combination of chocolate and peanut butter twisted into a beautiful, flavorful cookie. Sweet, salty, and utterly irresistible.
If you tried this or any other recipe on my website, please don’t hesitate to share your experience! Let me know how it went in the comments section below – I absolutely love hearing from you! While you’re there, please consider leaving a star rating to help other bakers discover this recipe. You can also connect with me by tagging me on Instagram or Facebook so I can admire your delicious creations!
Chewy Chocolate Snickerdoodles Recipe Card
Chewy Chocolate Snickerdoodles
Print Recipe
Save RecipeSaved!
Pin Recipe
Equipment
-
large 3-tbsp cookie scoop for thinner cookies, use a 2 tbsp cookie scoop, for larger thicker cookies use a 3 tbsp cookie scoop
-
Large baking sheet
-
Parchment paper
-
Stand mixer or electric hand mixer
-
Large mixing bowl
-
Rubber spatula
-
Wire cooling rack
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1 cup dark brown sugar or light brown sugar, packed
- 1 large whole egg, room temperature
- 1 tbsp vanilla extract
- 1 cup + 1 tbsp all-purpose flour, *see notes below for measuring*
- 1/4 cup unsweetened dark cocoa powder
- 3/4 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup granulated sugar, for rolling
- 1/2 tsp ground cinnamon, for rolling
Instructions
-
Line a large baking sheet with parchment paper and set it aside.
-
In a stand mixing bowl, cream the butter and sugar together for 3 minutes until light and fluffy.1/2 cup (113 g) unsalted butter, 1 cup (200 g) dark brown sugar or light brown sugar
-
Then mix in the egg and vanilla extract until just combined.1 large (50 g) whole egg, 1 tbsp vanilla extract
-
Mix in the flour, cocoa powder, salt, cream of tartar, and baking soda until JUST combined. Scoop the dough into 2 tablespoon-sized balls (for smaller cookies) or 3 tablespoon-sized balls (for larger, thicker cookies) onto the prepared baking sheet. Chill the dough in the freezer for 3-4 hours; overnight is best!1 cup + 1 tbsp (138 g) all-purpose flour, 1/4 cup (24 g) unsweetened dark cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 3/4 tsp cream of tartar
-
Preheat the oven to 350°F (180°C).
-
Mix the granulated sugar and ground cinnamon together in a shallow bowl. Roll each frozen cookie dough ball generously in the mixture until well coated, then place them on a baking sheet spaced 2-3 inches apart. You will need to bake them in 2 batches to avoid crowding the pan and ensure even baking. Keep the rest of the dough balls in the freezer until ready to bake!1/4 cup (50 g) granulated sugar, 1/2 tsp ground cinnamon
-
Bake the cookies for 10-12 minutes for smaller cookies, or 12-13 minutes for larger cookies, until the tops are beautifully crackled and the edges are set. Let the tray cool on a wire rack for a few minutes before removing them entirely. Enjoy your perfectly baked chocolate snickerdoodles!
-
Storage and Freezing: Store leftover baked cookies in an airtight container at room temperature for 2-3 days to maintain their freshness. For longer storage or future baking, you can freeze the unbaked cookie dough in an airtight container or freezer bag for up to 3 months. When freezing dough, I highly recommend waiting to roll them in the cinnamon sugar mixture until right before baking, as the sugar tends to absorb moisture and melt over time in the freezer, affecting the finished texture and appearance.
Video
Notes
For larger cookies, use a 3-tablespoon cookie scoop. These will be thicker and chewier! When baking larger cookies, increase the baking time by 1-2 minutes longer than the specified time for optimal doneness.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed and can vary based on specific ingredients used and preparation methods.
Please note: The calorie information provided for this recipe is an estimate based on standard ingredient values. The accuracy of the calories listed is not guaranteed and may vary depending on the specific brands, exact measurements, and preparation methods used.