Soft & Chewy Chocolate Snickerdoodles

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. In a medium bowl, whisk the flour, cocoa, cream of tartar, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, beat the butter, granulated sugar and brown sugar on medium-high until creamy, about 3 minutes. Add the eggs and vanilla and beat on medium-high until combined, scraping the bowl sides as needed.
3. Beat in the dry ingredients on low speed until just combined. The dough will be thick.
4. Cover and chill the dough for at least 2 hours (up to 3 days). If chilled longer than a few hours, leave it at room temperature for 20 minutes before scooping and rolling.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
6. Mix the 1/3 cup (70g) granulated sugar with 1 teaspoon cinnamon in a small bowl.
7. Scoop about 1.5 tablespoons (35g) of dough per cookie, roll into balls and coat in the cinnamon sugar. Space them 2–3 inches apart on the lined sheets.
8. Bake for about 13–15 minutes, until the edges are set and the centers look puffy. Cool on the sheet for 10 minutes, then move to a rack to cool completely. The cookies will flatten slightly as they cool.
9. Store in an airtight container at room temperature for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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