Dark Chocolate Snickerdoodle Cookies With Cinnamon & Sugar

Dark Chocolate Snickerdoodle Recipe

Do you believe that chocolate can make everything better? Well maybe not everything, but for those things it can't, melted cheese works just as well.

I was having a debate with a friend, who happens to be a very picky eater, and pretty much only wants desserts made with chocolate. He didn't want to eat anything that didn't have chocolate, chocolate, and more chocolate in it. At least I didn't have to worry about him stealing the giant snickerdoodle cookie I was eating. He would only eat it if there was chocolate in it.

And why shouldn't there be chocolate in it? Because chocolate and cinnamon are amazing, so why not?

The Beginning

So I set out to make him some chocolate snickerdoodles. I would have used regular chocolate, but at the time the only thing available in my house was dark chocolate cocoa powder. I think the dark chocolate tastes even better than it would with regular chocolate!

First you mix your butter and sugars together until creamy with a beater. If you are afraid of raw eggs, this is the time to lick the beaters. Brown sugar, white sugar, and butter mixed together ... even without chocolate, it's amazing!

Cook Time

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar, packed
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/3 cups flour
• 2 tablespoons dark cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• cinnamon
• sugar

Instructions

1. Beat together butter, brown sugar and white sugar until creamy.
2. Add in egg and vanilla.
3. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. I always throw in a little extra sprinkling of cinnamon here.
4. Pour dry ingredients into wet ingredients and mix until combined.
5. Refrigerate dough for at least 1 hour. Properly chilled dough will help keep cookies from spreading in the oven.
6. Heat oven to 350 F. Line cookie sheets with parchment paper (parchment paper helps keep cookies from spreading)
7. Roll rounded spoonfulls of dough in cinnamon and sugar and place a few inches apart on a cool, parchment lined cookie sheet.
8. Bake cookies for 10-12 minutes at 350 F.
9. Let them sit on the tray for a few minutes after removing from the oven. Then transfer to cooling racks to finish cooling.

Mixing It Up

After mixing the raw egg and vanilla into the creamy sugar butter, mix the flour, baking soda, salt, and the magic ingredient together in a separate bowl. And what is the magic ingredient? Chocolate of course!

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Bringing It All Together

Combine the dry ingredients into the bowl with the wet creamy butter mixture. If you are not afraid of raw eggs, all this batter is up for grabs at any point during this step (before or after adding the flour).

In the Raw

Make sure to refrigerate the raw cookie dough for at least one hour. Dough that is too warm will spread out thin in the oven.

I have even read it suggested to chill the balls of cookie dough on the cookie sheets before placing them in the oven.

Do not put raw dough on warm cookie sheets.

Rollin', Rollin', Rollin'

After refrigerating the dough, roll it into little balls and roll the balls in cinnamon and sugar. Then place them a few inches apart on a cool cookie sheet.

It is best to line the sheet with parchment paper rather than cooking spray, as excessive cooking spray will cause cookies to spread out in the oven.

Tips

• Refrigerate at least 1 hour before baking.
• Use parchment paper instead of cooking spray.
• Try mixing in chocolate chips or cinnamon-flavored chips.

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