Chocolate Snickerdoodles

Cookie lovers, look no further for the perfect Chocolate Snickerdoodles! They are soft, thick, perfectly chewy and those crinkly, wrinkly tops are simply irresistible. This delicious, chocolatey twist on the classic cookie rivals anything you’ll find at your favorite bakery. Hands down the BEST Chocolate Snickerdoodle recipe ever!

What makes these snickerdoodles so good?

We’ve created several twists on the classic snickerdoodle – like these Brown Butter Snickerdoodles and Chewy Pumpkin Snickerdoodles. If you haven’t yet, you must try my Gingerbread Snickerdoodles. Suffice it to say, it was only a matter of time before we turned the traditional snickerdoodle into a CHOCOLATE snickerdoodle. I mean, what’s not to love? These cookies are:

• Quick and easy to make. Whip up this chocolate snickerdoodle cookie dough in minutes with just a handful of basic ingredients. After firming up the dough in the fridge, just scoop, roll and bake!
• Stay fresh for days. If you love a rich and chewy cookie that tastes even better on the second (and third!) day after baking, this is the recipe for you. These cookies have soft, moist centers that hold their flavor and texture for days – if they last that long!
• Amazing texture! Those craggled, sugar-dusted tops make it impossible to eat just one!
• Perfect for feeding a crowd! This is a sturdy cookie that is perfect for sharing. Tote them to your next office party or pack them up for a picnic in the park. And because they stay fresh well beyond the day they are baked, you can make them ahead of time and trust that they’ll still be soft and full of flavor when ready to enjoy.

Ingredients

These cookies are easy to make with simple ingredients you probably already have in your pantry. Here’s what you’ll need:

• Flour
• Butter
• Sugar
• Eggs
• Cocoa powder
• Baking soda
• Cream of tartar
• Vanilla
• Cinnamon
• Salt

How to make chocolate snickerdoodles

To make these easy chocolate snickerdoodles, use a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer and a large bowl. Check the recipe card below for ingredients and detailed instructions.

Step 1: Mix together the butter and sugars until light and fluffy, about 3 minutes.

Step 2: Add the egg, followed by the egg yolk and vanilla.

Step 3: Add the dry ingredients to the butter and egg mixture in 3 additions. Do not over mix.

Step 4: Chill the dough for 30 minutes until firm enough to scoop into balls. Scoop the dough into balls and place on a parchment lined baking sheet. Chill for 3 hours or overnight.

Step 5: Once the dough is chilled, roll each ball in a bowl of cinnamon sugar.

Step 6: Bake at 350°F for 10 to 12 minutes or until the tops of the cookies are puffy and cracked. The cookies will deflate slightly as they cool.

Tips for the best cookies

• Use room temperature ingredients. Softened (not melted) butter is the key to soft and chewy cookies. If your butter is too soft, the cookies will be flatter and crispier. For best results, set your butter and eggs out about an hour before baking.
• Cover all sides of the cookie when rolling in the cinnamon sugar. To get those signature snickerdoodle cracks and cravasses, make sure to give the cookie dough balls a generous coating of cinnamon sugar. Sprinkle on a little extra after baking for added crunch.
• Don’t skip the chilling time! Refrigerating the dough creates a cookie with enhanced flavor, minimal spreading and improved texture (read: extra chewy). Chill the dough for at least 3 hours. Overnight is best!
• Do not overbake. The key to soft and chewy cookies is to slightly under bake them. As the cookies cool, the residual heat from the cookie sheet will continue to bake the cookies. If you over bake them, the cookies will be hard and crispy.

How to store

Store the cookies tightly covered at room temperature for up to 5 days. To keep the cookies extra fresh, place a piece of plain sandwich bread in the container with the cookies.

One of the things I love most about these chocolate snickerdoodles is that they freeze beautifully. To freeze them before baking, place the dough balls (before rolling in sugar) on a parchment lined baking sheet in the freezer for about an hour. Then transfer the cookie balls to a large plastic bag and freeze for up to 3 months.

When ready to bake, defrost the cookie dough at room temperature and then roll in sugar just before baking.

To freeze the cookies once baked, cool completely and then freeze for up to 3 months. I love to eat them straight from the freezer (hello, midnight snack!) or you can defrost them at room temperature before serving.