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chocolate snickerdoodles

Chocolate Snickerdoodles

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  • Author: Katherine | Love In My Oven
  • Total Time: 1 hour 40 minutes
  • Yield: 30 cookies 1x


What’s better than a soft, cinnamon sugar snickerdoodle? Chocolate snickerdoodles! These thick, chewy chocolate cookies are a delicious spin on the classic. You’ll love the chocolate and cinnamon pairing!


  • 2 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg + 1 egg yolk
  • 1 tsp pure vanilla extract

Sugar Topping

  • 1/4 cup granulated sugar
  • 1 tsp ground cinnamon


  1. In a large mixing bowl, sift together the flour, cocoa powder, cream of tartar, baking soda, cinnamon and salt. Set the bowl aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter on high for 1 minute until smooth. Add the granulated sugar and brown sugar and mix on high for another minute until combined. Scrape the sides of the bowl down with a spatula as needed.
  3. One at a time, with the mixer running on low, add the egg, followed by the egg yolk, as well as the vanilla extract. Mix until combined. Slowly add in the dry ingredients until everything is just combined. Place the dough, covered, in the fridge for 30 minutes to an hour before baking. If you keep the dough in the fridge for longer than an hour, let it sit at room temperature for 10 minutes before scooping.
  4. Preheat the oven to 375 F. In a small dish, mix together the cinnamon and sugar. Scoop the dough, about 1.5 tablespoons at a time, and roll it into a ball using your hands. Roll each dough ball in the cinnamon sugar mixture before placing it on a parchment-lined baking sheet, a few inches apart.
  5. Bake the cookies for 9-10 minutes at a time, or until very lightly browned on the bottom and the cookies have spread a bit. They’ll spread out a bit more while they cool! Remove the cookies from the oven, and let them cool on the pan for 5-10 minutes before removing them to a wire rack to cool completely. 

Cooled cookies can be stored at room temperature, in an airtight container, for up to 1 week. The cookies can also be stored for up to 2 months in the freezer. 


*For freezing the dough, see blog post above.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: cookies
  • Method: oven bake
  • Cuisine: american
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