Chocolate Snickerdoodles
| Categories: | Desserts |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 350 |
| Serves: | 8
|
| Prep time: | 30 min |
| Cook time: | 10 min |
| Total time: | 40 min |
Soft and chewy cookie
Ingredients
| 2 1/4 cup | flour |
| 1/2 cup | unsweetened cocoa powder |
| 1 tsp | baking soda |
| 1 tsp | cream of tartar |
| 1 tsp | cinnamon |
| 1/2 tsp | salt |
| 1 cup | unsalted butter, room temp |
| 1 cup | brown sugar, packed |
| 1/2 cup | sugar |
| 2 | eggs |
| 1 tsp | vanilla extract |
Topping
| 1/4 cup | sugar |
| 1 1/2 tsp | cinnamon |
Steps
- Preheat oven to 350 degrees.
- In a large bowl whisk flour, cocoa, baking soda, cream of tartar, cinnamon and salt. Set aside
- With mixer beat butter until smooth, about 30 seconds.
- Add in sugar and brown sugar and beat until fluffy, about 2 minutes.
- Scrape down sides of bowl and add in eggs and vanilla. Mix until combined
- Turn mixer down to low and add in the dry ingredients. Mix until just combined
- In a small bowl mix 1/4 cup sugar and 1 1/2 tsp cinnamon.
- Form the dough into small balls and roll each into the cinnamon sugar mixture. Place on prepared baking sheet ab out 2 inches apart.
- Bake cookies for 8-10 minutes, until cookies are set around edges but still soft in the center. Be careful to not overbake
- Let cookies cool for 5 minutes on baking sheet before transferring to a cooling rack to cool immediately.