Today we’re making these sweet little cookies that are a twist on classic snickerdoodles. They are super yummy, and they’ve got that classic flavor and crisp exterior that we all know and love.
I like to add mini chocolate chips to these cookies for an extra boost of chocolate flavor! These Chocolate Snickerdoodles come together really quickly- let’s get to it!
How to Make Chocolate Snickerdoodles
We’re starting out just like most cookies by beating together some butter and sugar until they become fluffy. Then beat in the egg, egg yolk, and vanilla extract. The additional egg yolk contributes to a chewy cookie. Then we’re stirring together the dry ingredients in a separate bowl.
I like to add in mini chocolate chips once I’ve beaten in the dry ingredients, but this is optional. Very yummy though!
Finally, we’re scooping the cookies and rolling them in cinnamon and sugar, just like the classic cookies. Then it’s off to the oven to bake!
Tips & Tricks for Chocolate Snickerdoodles
Here are all my tips and tricks to make the perfect Chocolate Snickerdoodles!
- Use large eggs– I always use large eggs in my baking because they are the easiest to find in my area, and it’s important to use this size of eggs in my recipes.
- Dutch-processed cocoa powder makes a big difference. These cookies get a deep chocolatey flavor from dutch-processed cocoa. It makes for a much better cookie!
- Mix the cookies fully. You want to mix the cookies until there are no pockets of flour remaining- don’t undermix these or you’ll end up with unevenly baked cookies.
- Don’t overbake your cookies. The cookies will look puffy on top, but you want to pull them before they are fully set. This ensures you’ll end up with a chewy cookie in the end.
- Do I have to add the mini chocolate chips? Nope, you can skip them if you want, or add regular chocolate chips, or even a chopped up chocolate bar.
- I am at about 5,000 ft above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.
Hope you guys enjoy this one!
- 1/2 cup softened butter
- 3/4 cup + 1/4 cup sugar separated
- 1 egg
- 1 egg yolk
- 1 1/2 tsp. vanilla extract
- 1 1/4 cups flour
- 1/4 cup dutch processed cocoa powder
- 1 1/2 tsp. cream of tartar
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 cup mini chocolate chips
- 2 tsp. ground cinnamon
Preheat your oven to 375 degrees, and line a large baking sheet with parchment paper.
In a medium bowl, beat together the butter and 3/4 cup sugar until fluffy and completely combined. Then, add in the egg and egg yolk, and vanilla extract and beat until combined. In a separate bowl, stir together the flour, cocoa powder, cream of tartar, salt, and baking soda. Add the flour mixture into the butter mixture and beat until well combined. Then fold in the mini chocolate chips.
In a small bowl, stir together the additional 1/4 cup sugar and the ground cinnamon until combined. Scoop the dough into cookies that are about 2-tablespoonfuls in size, and then roll the dough balls into the cinnamon sugar mixture to coat completely. Place on the baking sheet evenly spaced.
Bake the cookies for 10-12 minutes, or until just lightly golden and puffy. As they cool, they will flatten slightly, and cracks should form. Cool and enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!