Cinnamon Chocolate Snickerdoodle Cookies are a fun spin on the classic! These cookies are soft, chewy, and are rolled in that cinnamon and sugar! It's an easy, no chilling required recipe!
Preheat oven to 375℉. Line a cookie sheet with parchment paper.
Add butter, granulated sugar, and brown sugar together. Beat on medium speed until light and fluffy, about 2 minutes.
Add eggs, vanilla, cream of tartar, baking soda, salt, and cinnamon. Beat until light and fluffy, about 1-2 minutes.
Add flour and cocoa. Stir with a spoon to incorporate (this keeps the flour from flying all over). Use the paddle attachment on the electric mixer to finish mixing. Be careful not to overmix.
Add chocolate chips. Stir.
Add ground cinnamon and sugar to a shallow bowl.
Use a cookie scoop to drop the cookies. Roll the cookies in cinnamon and sugar mixture. Set on prepared cookie sheets about 2 inches apart from each other.
Bake for 8-10 minutes.
Cool on the baking sheet for a couple of minutes and then move to a wire rack to cool. Store cookies in an airtight container for up to 4 days.
Notes
You can also use regular semi-sweet chocolate chocolate chips, or cinnamon chips.