Chocolate Snickerdoodle Cookies: A New Classic in the Making

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. 2

   In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Set aside.
3. 3

   In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. Set aside.
4. 4

   In a large bowl, using an electric mixer, cream together the softened butter, 1 1/2 cups granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
5. 5

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
6. 6

   Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
7. 7

   Scoop the dough using a 1.5-tablespoon cookie scoop (or about 1 ounce per cookie). Roll each dough ball gently between your palms, then generously roll it in the prepared cinnamon-sugar coating.
8. 8

   Place the coated dough balls about 2 inches apart on the prepared baking sheets.
9. 9

   Bake for 9-11 minutes, or until the edges are just set and the centers still look slightly soft. Avoid overbaking to maintain chewiness.
10. 10

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!