Chocolate Snickerdoodle Cookies (Print version)

Rich chocolate cookies rolled in warm cinnamon-sugar for a delightful twist on the classic treat.

# What you'll need:

01 - 1 1/2 cups all-purpose flour

02 - 1/2 cup unsweetened cocoa powder

03 - 1 1/2 teaspoons cream of tartar

04 - 1/2 teaspoon baking soda

05 - 1/4 teaspoon salt

06 - 1 cup granulated sugar

07 - 1/2 cup unsalted butter, softened

08 - 1 large egg

09 - 1 teaspoon pure vanilla extract

10 - 1/4 cup granulated sugar

11 - 1 1/2 teaspoons ground cinnamon

01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt.

03 - In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

04 - Add the egg and vanilla extract, mixing until fully incorporated.

05 - Gradually add the dry ingredients to the wet mixture, mixing just until combined.

06 - In a small bowl, mix together the 1/4 cup sugar and cinnamon for the coating.

07 - Scoop tablespoon-sized amounts of dough and roll into balls. Roll each ball in the cinnamon-sugar mixture to coat completely.

08 - Place the dough balls 2 inches apart on the prepared baking sheets.

09 - Bake for 9-11 minutes, or until the edges are set but the centers are still soft.

10 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

The chocolate runs deep but that cinnamon-sugar crust gives you this unexpected hug of warmth
They bake up with the most beautiful crackled surface that makes everyone think youre a baking wizard

02 -

Underbaking by just a minute is the difference between good cookies and legendary ones
Chilling the dough for 30 minutes prevents them from spreading too thin in the oven

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