Chocolate Snickerdoodles – soft and chewy chocolate cookies are coated in cinnamon-sugar and baked to perfection.
Classic snickerdoodles are delicious because they are slightly crisp on the outside, soft and buttery on the inside, with plenty of cinnamon-sugar. These chocolate snickerdoodles are all of that, with the addition of cocoa powder.
Cinnamon and chocolate might seem like an odd combination if you’ve never tried it, but it goes really well together. Cinnamon simply adds a warm, sweet aroma and taste. Mexican chocolate traditionally has cinnamon in it (as well as other spices like nutmeg, chiles, or allspice) which is why I didn’t hesitate to use it for these chocolate snickerdoodles.
TO CHILL OR NOT TO CHILL?
Chilling cookie dough can be annoying, but for these chocolate snickerdoodles, it can work either way. The results will be somewhat different though.
No chilling will create a better crackle on top as shown on the left side of this plate of cookies. They will be slightly flatter, and more crisp on the edges, while still being tender in the center.
Chilling the dough (for 10 minutes in the freezer) will result in more thick, puffy, and soft cookie, but with less cracks as you can see with the cookie plated on the right. Of course, either way you bake it, they will taste the same. The only difference is the texture.
Chocolate snickerdoodle cookie dough doesn’t stick to the cinnamon-sugar coating as well as a traditional snickerdoodle cookie. To compensate for this, I like to sprinkle extra cinnamon-sugar on top of the cookies after baking, while they are still hot. Like you would coat churros or salt fries. It sticks better that way and gives it a little extra flavor.
If you’re a fan of classic snickerdoodles, give these chocolate snickerdoodle cookies a try! They’re quite delicious and easy to make!
*Recipe altered from Sugar Spun Run