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
Cream butter and brown sugar together for approximately three minutes using a mixer in a large bowl until fluffy and light.
Add the eggs and vanilla and mix until blended.
In another bowl, combine the flour, cocoa powder, salt, cream of tartar, and baking soda and mix.
Slowly add the dry ingredients into the wet ingredients and mix until just combined (do not overmix).
Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is mixed in.
Using a large cookie scoop (about three tablespoons), portion the dough onto a baking sheet lined with parchment paper.
Chill the cookie dough balls in the freezer for at least three to four hours (or overnight for better flavour and texture).
Roll and Bake the Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper.
In a small bowl, combine granulated sugar and cinnamon together (to use as a coating for the cookies).
Take each frozen cookie dough ball from the freezer and roll it in the cinnamon-sugar mixture until completely coated.
Place cookie balls on prepared baking sheets, spacing them about two to three inches apart.
Bake one tray of cookie dough balls for approximately 12 to 13 minutes (the tops will have cracks and puffed up and the centres will still look slightly undercooked).
Allow cookies to cool on the baking sheet before transferring them to a wire rack.
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.
