These Chocolate Snickerdoodles have all the cinnamon sugary goodness of regular Snickerdoodles with the added delight of chocolate!
Everything’s better with chocolate right? That was my thinking when I got the idea to make these Chocolate Snickerdoodles. I don’t know if I would say these are better than regular Snickerdoodles, but they are pretty darn amazing!
The first time I made Snickerdoodles was in 6th grade Home Economics. I actually managed to learn quite a bit from that class, although not necessarily from the teacher. One classmate taught me how big of a difference there is between a ½ teaspoon of salt and a full teaspoon, another taught me not to tilt the baking sheet when removing fries from the oven. He gave a whole new meaning to the term ‘oven fries.’
I used the Snickerdoodle recipe from that class for years, until I lost it and was forced to make a new recipe. I ended up changing quite a few things to turn the originals into Chocolate Snickerdoodles. It took four different variations to find the perfect recipe and an additional two batches to find the perfect cook time. I took all four version to work for my taste testers to help pick the best. I’d like to thank them for their sacrifice in eating all of those cookies, haha!
Also, a shout out to my wonderful sister who helped create the winning recipe!
For the Chocolate Snickerdoodles, I opted to split the sugar. Part white sugar and part brown sugar. The addition of the brown sugar helps up the moistness of the cookie without creating more spread.
Since I was adding cocoa powder to the cookies, I needed to decrease the flour. It took a few tries to get the perfect amount of cocoa powder for these cookies. At first I was using a full cup, but that tended to overwhelm the cinnamon flavor which is crucial to a Snickerdoodle. A half cup cocoa powder, with two teaspoons of cinnamon was just the right blend.
These cookies come together very easily and the dough doesn’t require any refrigeration so they’re quick too. That’s how I managed to make four different kinds in three hours (including the dreaded dish washing). For each cookie I used about 1.5 tablespoons of dough. I used my Small Cookie Scoop and used heaping scoops of dough. I always scoop out all of the cookies and roll them into balls before rolling in cinnamon and sugar. That way if one ends up really big or there’s a small one I can even them out before coating them in cinnamon and sugar.
- 3/4 Cup Butter softened
- 1/4 Cup Shortening
- 3/4 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar packed
- 2 Eggs
- 2 1/2 Cups All Purpose Flour
- 1/2 Cup Cocoa Powder
- 1 tsp Cream of Tartar
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- pinch of salt
- 1/4 Cup Granulated Sugar
- 2 tsp Cinnamon
Preheat the oven to 375º. Line a cookie sheet with parchment paper. Stir cinnamon and sugar together for the topping.
In a medium bowl, toss together the flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt. Set aside.
In a large bowl or stand mixer cream together the butter and shortening. Beat in sugars and continue beating for about two minutes, until fluffy. Add the eggs.
Slowly add in the flour mixture and beat until a ball forms. Using a cookie scoop, scoop out cookies using approximately 1.5 tablespoons of dough. Roll into balls and set on parchment lined cookie sheet. Once all dough is scooped, roll balls in cinnamon sugar mixture.
Bake for 8-9 minutes at 375º. Let cool for 5-10 minutes on the cookie sheet then transfer to a wire rack to cool completely.
While I will always be a lover of the original Snickerdoodle, their Chocolaty counterparts are just as amazing and a wonderful break from the usual!
Now get baking!