How To make Snickerdoodles,Chocolate

Chocolate Chip Snickerdoodles • Chocolate Chip Snickerdoodle Cookies • Delightiful

Chocolate and snickerdoodles are a yummy treat. These delicious soft, thick and chewy snickerdoodle cookies are filled with chocolate chips and coated in cinnamon and sugar, and the best chocolate chip cookies ever. Easy to make and a delicious treat that doesn't last long in my home.

Snickerdoodle Cookies Recipe

Cookie Dough

3 cups (375 grams) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (230 grams) unsalted butter
1 cup (200 grams) granulated sugar
½ cup (100 grams) brown sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1½ cup (225 grams) chocolate chips

Cinnamon Sugar Coating

¼ cup (50 grams) granulated sugar
2 teaspoons ground cinnamon

1. Whisk together flour, cream of tartar, baking soda, ground cinnamon and salt until well combined and set aside.
2. Cream together butter, granulated sugar, and brown sugar for about until well combined using an electric mixer. Mix in the egg, egg yolk, and vanilla extract until well combined.
3. Add dry ingredients to the wet ingredients and mix until just combined. Cover and refrigerate for at least 30 minutes.
4. Mix chocolate chips into cookie dough until well combined.
5. Preheat oven to 175°C (350°F).
6. Line large baking sheets with parchment paper and set aside.
7. Whisk together the ¼ cup of sugar and 2 teaspoons ground cinnamon for the coating.
8. Remove the cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop the cookie dough.
9. Roll each ball of cookie dough into a ball, then coat in the cinnamon sugar mixture and place onto baking sheets, leaving a little room between each cookie dough ball.
10. Bake at 175°C (350°F) for 8-10 minutes or until the tops of the cookies feel set.
11. Remove from oven and allow to cool on the baking sheet, then transfer the cookies to a wire rack to cool completely.

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Chocolate Snickerdoodles

This easy one-bowl recipe gives classic snickerdoodles a run for their money!


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Chocolate-Stuffed Snickerdoodles | Betty Crocker Recipes

Classic on the outside, ooey-gooey indulgent on the inside! The cinnamon-sugar cookie that everyone loves gets a surprise upgrade with chocolate nuggets that get baked inside.

Recipe:

Easy Snickerdoodle Cookies Recipe

You’ll love this easy snickerdoodle recipe! They’re soft and chewy, with a subtle tang and loads of warm cinnamon flavor. No need to refrigerate the dough, so they’re ready in about 20 minutes! Try this classic Snickerdoodle recipe when you want a sugar cookie with extra oomph. Flavored with a generous amount of cinnamon, this classic cookie is a favorite around the holidays. But they’re so quick and easy to throw together that you could easily make them whenever the mood for cookies strikes!

RECIPE:

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Mochadoodles (Mocha Chocolate Snickerdoodles)

Get a SNEAK PEEK into my cookbook with this easy recipe for MOCHADOODLES: A Chocolate Mocha Snickerdoodle that's soft and puffy and delicious.

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INGREDIENTS
½ cup (113g) unsalted butter softened
¾ cup (150g) granulated sugar
1 large egg
½ teaspoon baking soda
1 ½ teaspoons cream of tartar
½ teaspoon salt
¼ cup (20g) unsweetened cocoa powder
1 ½ cups (186g) all-purpose flour
1 teaspoon vanilla extract
2 teaspoons instant espresso
COATING:
¼ cup (50g) granulated sugar
2 teaspoons cinnamon

INSTRUCTIONS
Preheat the oven to 350°F (177°C). Line 2 cookie sheets with parchment paper.
Cream the butter and granulated sugar using a stand or a hand mixer until fluffy. Mix in the egg and vanilla extract, then mix in the baking soda, cream of tartar, cocoa, espresso powder, and salt. Slowly mix in the flour until the dough is combined.
Place the ¼ cup (50 g) granulated sugar and cinnamon in a small bowl. Scoop cookie balls (each about 2 tablespoons) and roll them in the cinnamon sugar mixture. Place them 2 inches (5 cm) apart on the cookie sheets.
Bake for 10 to 13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of underbaked for best results.
Store in an airtight container for up to 3 days or freeze for up to one month.

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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!

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