Ingredients (~20 cookies)
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups dark brown sugar, packed
- 2 large eggs, room temperature
- 2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Make and Chill the Dough
In a large bowl, cream the softened butter and brown sugar together with a mixer for ~3 minutes until light and fluffy.
Mix in the eggs and vanilla extract until just combined.
In a separate bowl, whisk together the flour, cocoa powder, salt, cream of tartar, and baking soda.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Scrape down the sides and bottom of the bowl to ensure everything is incorporated, but do not overmix.
Use a large cookie scoop (about 3 tablespoons) to portion the dough onto a parchment-lined baking sheet. Chill the dough balls in the freezer for at least 3-4 hours, or overnight for the best flavor and texture.
Roll and Bake the Cookies
Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Roll each frozen cookie dough ball in the cinnamon-sugar mixture until it’s well coated. Place the coated balls on the prepared baking sheets, leaving about 2-3 inches of space between them.
Bake one tray at a time for ~12-13 minutes. The tops of the cookies should be crackled and puffy, but the centers will still look slightly underdone.
Let the cookies cool on the baking sheet on a wire rack before moving them.
Chocolate Snickerdoodles
Ingredients
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
For the Cookie Dough
- 1 cup unsalted butter 2 sticks, softened
- 2 cups dark brown sugar packed
- 2 large eggs room temperature
- 2 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened dark cocoa powder
- 1 1/2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream butter and brown sugar until light and fluffy, about 3 minutes.
- Mix in eggs and vanilla until just combined.
- Whisk together flour, cocoa powder, salt, cream of tartar, and baking soda in separate bowl.
- Add dry ingredients to wet ingredients, mix until just combined.
- Scoop 3-tablespoon portions onto parchment-lined sheet.
- Freeze dough balls 3-4 hours.
- Mix granulated sugar and cinnamon in small bowl.
- Preheat oven to 350°F.
- Roll frozen dough balls in cinnamon-sugar mixture.
- Place on parchment-lined sheets 2-3 inches apart.
- Bake one tray at a time for 12-13 minutes until crackled but centers look slightly underdone.
- Cool on baking sheet.
