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Chocolate Snickerdoodles

Servings 16 cookies


  • 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


  1. Preheat your oven to 375 degrees, and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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!