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Chocolate Snickerdoodles

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!
Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 30 -36
Author Amy

Ingredients

  • COOKIES:
  • 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

Instructions

  • 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.