Chocolate Snickerdoodles #shorts
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
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Baking sheet (Affiliate Link):
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1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
Add sugars and stir until combined.
Stir in eggs and vanilla extract.
In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
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A Deep, Dark Twist on a Classic Cookie: Chocolate Snickerdoodles
Chocolate snickerdoodles are a warm and cozy twist on the classic. My recipe makes soft and thick cookies with NO mixer and NO chilling!
Recipe:
Ingredients
1 cup unsalted butter, melted (226g)
¼ cup natural cocoa powder (25g)
1 cup granulated sugar (200g)
½ cup light brown sugar, firmly packed (100g)
1 large egg + 1 large egg yolk, room temperature preferred
½ teaspoon vanilla extract
2 ¾ cup all-purpose flour
1 ½ teaspoons cream of tartar
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground cinnamon
For rolling:
½ cup granulated sugar (50g)
1 Tablespoon ground cinnamon
1 teaspoon cocoa powder
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link):
Mixing bowls (Affiliate Link):
1 ½ Tablespoon cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
00:20 Preheat oven to 350F (175C) and line a cookie sheet with parchment paper. Set aside.
00:24 In a large mixing bowl, combine melted butter and cocoa powder and whisk until smooth.
00:56 Add sugars and stir until combined.
01:25 Stir in eggs and vanilla extract.
02:04 In a separate mixing bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon.
02:44 Gradually add the flour mixture to the wet ingredients. I like to do slowly, in 4-5 parts, as this makes a stiff dough and adding all of the flour at once will make it difficult to absorb and could leave you with a crumbly, unworkable dough.
03:08 In a separate small mixing bowl, whisk together the sugar, cinnamon, and cocoa powder for rolling.
03:30 Scoop dough into 1 ½ Tablespoon sized scoops and roll between your palms to form a smooth ball. Roll evenly through cinnamon sugar, then transfer to prepared baking sheet, spacing cookies at least 2” apart. For flatter cookies, gently press down to flatten them before baking.
03:53 Transfer to center rack of 350F (175C) oven and bake for 8 minutes. Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to a week.
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Snickerdoodles | Sally's Baking Recipes
This is a reader-favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!
Get the full recipe:
• Ask your recipe question or leave a review in the comments section of the recipe page.
#baking #recipes #snickerdoodles
• More of Sally's baking recipes:
Soft & gooey white chocolate snickerdoodle cookie dough bars! Tutorial
melt in your mouth chocolate stuffed snickerdoodle cookies ???? #chocolaterecipe
melt in your mouth chocolate stuffed snickerdoodle cookies ???? they’re buttery, soft, and packed with gooey chocolate! we HIGHLY recommend always having an extra batch in your freezer ready to go ????
1 cup chocolate hazelnut spread
1 cup softened butter
1 cup sugar
2 eggs
2 tsp vanilla
2 3/4 cups flour
1 1/2 tsp cream of tartar
1/2 baking soda
1/2 tsp salt
Cinnamon sugar
1/3 cup sugar
1 tbsp cinnamon
1. Start by scooping 1/2 tbsp scoops of chocolate hazelnut spread onto a plate and place in freezer.
3. In a bowl, beat butter and sugar until combined. Add eggs one at a time along with vanilla and beat until light and creamy, about 2 mins.
4. Add the dry ingredients and mix until combined.
5. Scoop cookie dough into 3 tbsp balls. Chill in the fridge for at least 30 mins. Gently, press in the center of each scoop and add a piece of frozen chocolate. Form the cookie dough into a ball fully covering the chocolate.
6. Roll in cinnamon sugar. Bake at 350°F for 12 mins. Let the cookies cool before eating and enjoy!
#chocolatestuffed #cookies #snickerdoodle #snickerdoodlecookies #chocolate #bakingcookies #cookiesrecipe #bakingreel #bakingrecipes #bakinglove
Fluffy snickerdoodle cookies
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***RECIPE, MAKES 5-6 BIG COOKIES***
1 1/3 cups (160g) all-purpose flour
1/2 cup (100g) butter-flavored shortening (soft real butter is fine too, or use half of each)
1/4 cup (50g) and 1/2 cup (100g) granulated sugar, plus more for dusting
1 egg
1 teaspoon vanilla
1 teaspoon cream of tartar (plus a little shake for the egg)
1/4 teaspoon baking soda
cinnamon for dusting
salt (I used 1/2 teaspoon of Morton kosher)
Separate the egg and put the white in a mixing bowl along with a little shake of cream of tartar (NOT the full teaspoon yet). Beat the white to soft peaks. Put in the 1/4 cup sugar and beat again — the foam may deflate a bit, but if you keep whipping you should get soft peaks again. Set this meringue aside.
In a different mixing bowl, whip the shortening with the 1/2 cup sugar until very fluffy. Beat in the egg yolk, vanilla, teaspoon of cream of tartar, baking soda, salt and flour. Roll the dough into 5-6 big balls.
Prepare the coating by mixing about one part cinnamon to two parts sugar. Roll each ball around in the coating, and then set them on a parchment-lined baking sheet. Slightly flatten each ball into a thick puck.
Bake at 400ºF/200ºC (convection, ideally) for 3-4 minutes, then back the heat down to 350ºF/180ºC until the cookies are done. (They bake almost as well if you do 375ºF/190ºC the whole time.)
Be careful not to overbake these or they will be hard when cooled. Wait until they start to spread and crack, and watch the raw dough exposed by the crack — when it just barely doesn't look wet anymore, that's a good sign they're done. Mine took 12 minutes. Let them cool!