Skip the bakery and bake your own Chocolate Snickerdoodles! They are a little crispy on the edges and a little chewy in the middle, exactly like they should be!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 -36
- 1 c. butter
- 1 1/2 c. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 2/3 c. flour
- 1/3 c. cocoa
- 1 tsp. cream of tarter
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- CINNAMON AND SUGAR:
- 3 tsp. sugar
- 2 tsp. cinnamon
Preheat oven to 400 degrees.
Cream butter and 1 1/2 cups of sugar for three minutes. Add eggs and vanilla and cream again for one minute
Add dry ingredients (for cookies) to a separate bowl and stir together.
Add dry ingredients to creamed butter. Mix just until combined.
Form cookies into Tablespoon sized balls.
Add cinnamon and sugar to a seal-able container and shake to mix it up. I like to use a container that is about the right size to fit a sandwich in. You don't want it to be too tall.
Set about 6 cookies (or however many cookies you can get to fit with a little wiggle room) in the cinnamon and sugar container. Put the lid on and give them a gentle shake. This is the easiest way to coat cookies in cinnamon and sugar. Don't worry if they aren't beautifully round cookie balls. Everything will work out while they bake.
Put cookies on parchment covered cookie sheet. Leave plenty of room between because they will spread a little bit.
Bake for 8-10 minutes. Watch them carefully and don't over bake them.