These Soft & Chewy Chocolate Snickerdoodles take the classic cinnamon-sugar cookie to the next level with a rich chocolate twist. Thick, fudgy, and incredibly tender, each cookie is rolled in a sweet cinnamon coating that bakes into a beautifully crackled exterior.
With the signature tang of a traditional snickerdoodle and the indulgent depth of cocoa, these cookies deliver the perfect balance between brownie-like richness and nostalgic comfort.
1. Mix Dry Ingredients:
Whisk together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. Set aside.
2. Cream Wet Ingredients:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth. Beat in the eggs one at a time, then add the vanilla extract.
3. Combine:
Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
4. Chill Dough:
Cover the dough and chill in the refrigerator for at least 2 hours. This is essential for preventing spread and developing flavor.
5. Prepare Topping:
While the dough chills, mix the granulated sugar and cinnamon for the topping in a small bowl.
6. Scoop, Roll, and Bake:
Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper. Use a medium cookie scoop (1.5 Tablespoons) to portion the dough. Roll each ball in the cinnamon-sugar mixture to fully coat. Place the balls 2–3 inches apart on the prepared baking sheets. Bake for 9–11 minutes. The cookies will look soft and puffy when done.
7. Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Problem: My cookies spread too much and are flat.
Likely Cause: Dough was not chilled long enough, or butter was too soft.
Solution: Ensure the butter is only softened, not melted. Chill the dough for the full 2 hours or longer if needed.
Problem: My cookies didn’t crack on top.
Likely Cause: Dough was too warm, or the oven was not hot enough.
Solution: Make sure the dough is well-chilled before baking. The crackle comes from the reaction between cream of tartar and baking soda when cold dough hits a hot oven.
Problem: The cookies are dry or tough.
Likely Cause: Over-mixing or over-baking.
Solution: Mix only until combined and remove cookies while centers are still soft.
Gifting: These cookies are excellent for holiday gifting and stand out on cookie platters.
Freezing Dough: Scoop and roll dough balls in cinnamon sugar, freeze until solid, then store for up to 3 months. Bake from frozen, adding 3–5 minutes.
Chocolate Chips: You can add up to 3/4 cup mini chocolate chips for extra richness, noting it may slightly change texture.
Cold Milk – A classic match for chocolate cookies.
Coffee or Espresso – Enhances the deep chocolate flavor.
Vanilla Ice Cream – Perfect for ice cream sandwiches.
Chai Tea – Complements the cinnamon and cocoa beautifully.
Room Temperature: Store in an airtight container for up to 1 week.
Freezer: Store baked cookies for up to 3 months and thaw at room temperature.
Rich, fudgy chocolate cookies with a soft, chewy texture and classic snickerdoodle tang, finished with a crackly cinnamon-sugar coating.
