Name: Chewy Chocolate Snickerdoodles for Cozy Fall Treats
Prep time: 25 min
Cook time: 12 min
Total time: 157 min
Ingredients: 1 cup Unsalted Butter (softened); 1 cup Granulated Sugar; 2 Large Eggs; 2 teaspoons Pure Vanilla Extract; 4 ounces Unsweetened Chocolate (melted and cooled); 2 cups All-Purpose Flour; 1 teaspoon Cream of Tartar; 1/2 cup Unsweetened Cocoa Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1/4 teaspoon Salt; 1/4 cup Granulated Sugar; 1 tablespoon Ground Cinnamon

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As autumn approaches and the air turns crisp, there’s nothing quite like the alluring scent of freshly baked cookies wafting through your home. My latest creation, Chewy Chocolate Snickerdoodles with Cinnamon Sugar, marries the comforting spice of cinnamon with the rich depth of chocolate—perfect for those cozy gatherings or simply indulging after a long day. These cookies are not only a delightful treat to savor but also come together in a snap, making them ideal for busy schedules. Plus, their chewy texture and warm spices will warm your heart and satisfy your sweet cravings. Are you ready to bake up a batch of these irresistible delights?

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Why Are These Cookies So Irresistible?

Comforting Flavor: The combination of rich chocolate with warm cinnamon creates a delightful union that dances on your taste buds.

Simple Preparation: These cookies come together easily, making them perfect for bakers of all skill levels.

Chewy Texture: Enjoy the perfect balance of a crispy exterior and a soft, gooey center, reminiscent of brownies.

Fall Favorites: Ideal for bringing cozy autumn vibes to your kitchen, these snickerdoodles are the perfect addition to your holiday celebrations.

Perfect for Sharing: Whether for a gathering or an afternoon treat, they make delightful gifts or additions to a cookie platter—try pairing them with a warm beverage!

Need more cookie inspiration? Check out my delicious Chocolate Hazelnut Cheesecake or create a festive vibe with these Butter Toffee Chocolate cookies!

Chocolate Snickerdoodle Ingredients

For the Cookie Dough

Unsalted Butter – Adds richness and moisture; margarine works as a dairy-free substitute.
Granulated Sugar – Provides sweetness and structure; light brown sugar adds moisture and a hint of caramel flavor.
Large Eggs – Binds the ingredients together for a cohesive dough; flax eggs serve as a vegan alternative.
Pure Vanilla Extract – Enhances the flavor profile; consider vanilla bean paste for extra intensity.
Unsweetened Chocolate (melted and cooled) – Infuses the cookies with rich chocolate flavor; cocoa powder can substitute, although it may change the texture.
All-Purpose Flour – Gives structure to the cookies; use a gluten-free 1:1 flour blend for an alternative.
Cream of Tartar – Keeps the cookies soft and chewy; lemon juice or vinegar can be used in a pinch.
Unsweetened Cocoa Powder – Heightens the chocolate taste; ensure it’s unsweetened for balanced sweetness.
Baking Soda – Helps the cookies rise; freshness is key for best results.
Baking Powder – Aids in rising for a lighter texture.
Salt – Balances the sweetness and enhances overall flavors.

For the Cinnamon Sugar Coating

Granulated Sugar – Sweetens the exterior of the cookies for that perfect crunch.
Ground Cinnamon – Offers that warm, spicy flavor signature to snickerdoodles; omit if desired, but no direct substitutes exist.

These Chocolate Snickerdoodles will surely become your go-to sweet treat for fall gatherings and cozy nights in!

Step‑by‑Step Instructions for Chewy Chocolate Snickerdoodles

Step 1: Prepare Dough
In a stand mixer, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until the mixture is light and fluffy, about 3 minutes. Add in the eggs one at a time, mixing thoroughly after each addition, followed by the pure vanilla extract and the melted and cooled unsweetened chocolate, ensuring a smooth blend.

Step 2: Mix Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This dry blend will contribute to the structure and flavor of your Chocolate Snickerdoodles, so mix until no lumps remain for an even cookie texture.

Step 3: Combine Mixtures
Gradually add the dry ingredient mixture into the prepared wet mixture in your stand mixer. Mix on low speed until just combined; be careful not to overmix. You want to maintain a soft, cohesive dough that binds all the flavors of the chewy Chocolate Snickerdoodles together without being tough.

Step 4: Chill Dough
Using a cookie scoop, portion out the dough onto a lined baking sheet, spacing them slightly apart. Cover the tray tightly with plastic wrap and refrigerate for at least 2 hours to firm up. This chilling step is essential to prevent the cookies from spreading too much during baking, ensuring that they retain their delightful chewy texture.

Step 5: Preheat Oven
When you are ready to bake your cookies, preheat your oven to 350°F (175°C). While your oven warms, line additional baking sheets with parchment paper to prepare for the coated dough balls, ensuring an easy transfer to the oven later.

Step 6: Coat Dough Balls
In a small bowl, mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon until well combined. Remove the chilled cookie dough from the refrigerator, and roll each dough ball in the cinnamon-sugar mixture until fully coated, giving them that classic snickerdoodle look and flavor.

Step 7: Bake
Place the coated dough balls on the prepared baking sheets, spacing them about 1.5 inches apart. Bake in the preheated oven for 12 minutes, or until the edges are lightly cracked, keeping the centers slightly soft. This will yield that perfect chewy chocolate snickerdoodle texture, a bit like a brownie.

Step 8: Coat After Baking
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Carefully coat the slightly warm cookies in any leftover cinnamon-sugar mixture—make sure to flip them to coat both sides—before returning them to the sheet to cool completely.

Step 9: Serve/Store
Enjoy your warm Chocolate Snickerdoodles fresh from the oven or transfer them to an airtight container for storage. These delightful cookies can be kept for up to 3 days, but they are best enjoyed warm, when the chewy chocolate center is at its finest.

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Chocolate Snickerdoodles Variations

Feel free to personalize your Chocolate Snickerdoodles with these fun and tasty twists that will elevate your baking experience!

Dark Chocolate: Swap in dark chocolate for a bolder flavor and deeper richness that pairs beautifully with cinnamon.
Nutty Delight: Add chopped walnuts or pecans for a delightful crunch that complements the cookie’s chewiness. They add a wonderfully earthy note that balances the sweetness.
White Chocolate Chunks: Toss in white chocolate chunks for a sweet contrast, creating a lovely visual pop and delightful flavor combination.
Pumpkin Spice: Infuse the dough with pumpkin pie spice for a fall twist that’ll warm your heart and bring seasonal flavors to life.
Minty Fresh: Incorporate crushed peppermint candies or a few drops of mint extract to give your cookies a refreshing holiday vibe.
Peanut Butter Swirl: Discover a new creamy texture by swirling in some peanut butter, adding peanut butter cups for a deliciously surprising twist.
Cinnamon Pecans: For a holiday spirit, roast some pecans with cinnamon sugar before folding them into the dough for an aromatic, crunchy addition.

Ready for a taste adventure? For more cookie inspiration, check out my scrumptious Chocolate Hazelnut Cheesecake or try these delightful Butter Toffee Chocolate cookies next!

What to Serve With Chewy Chocolate Snickerdoodles?

As the comforting aroma of baked goodies fills the air, why not pair these delectable chewy cookies with some delightful accompaniments?

Warm Milk: Perfect for dipping, this classic pairing softens the cookies, enhancing their chewy texture while balancing the sweetness.
Pumpkin Spice Latte: The rich flavors and gentle spice of this beverage echo the cozy autumn vibes, making each cookie bite even more enjoyable.
Vanilla Ice Cream: A scoop of creamy vanilla provides a delightful contrast to the warm cookies, creating a mouthwatering dessert experience.
Fresh Berries: The tartness of raspberries or strawberries adds a fresh pop, cutting through the richness of the chocolate and balancing the sweetness beautifully.
Nutty Hot Chocolate: Elevate your warmth with a cup of homemade hot chocolate sprinkled with crushed nuts for added texture; it’s a match made in dessert heaven!
Cinnamon-Infused Coffee: The warm cinnamon undertones tie in perfectly, enhancing the cookie’s flavor while giving you an extra morning boost.
Cheese Platter: Offer a mix of creamy brie or aged cheddar; their saltiness contrasts beautifully with the sweetness of the cookies.
Flavored Tea: Chai or spiced herbal tea adds a comforting touch, providing warm spices that elevate the cookie experience to new heights.

Make Ahead Options

These Chocolate Snickerdoodles are perfect for meal prep! You can prepare the cookie dough up to 24 hours in advance; simply follow the steps to mix the wet and dry ingredients and roll the dough into balls. After rolling in cinnamon-sugar, place the dough balls in a single layer on a baking sheet, cover tightly with plastic wrap, and refrigerate. This chilling step helps preserve the chewy texture and prevents spreading during baking. When you’re ready to bake, simply preheat your oven and bake the chilled dough for about 12 minutes. This time-saving approach allows you to enjoy freshly baked cookies on busy weeknights with ease!

Storage Tips for Chocolate Snickerdoodles

Room Temperature: Store your Chocolate Snickerdoodles in an airtight container at room temperature for up to 3 days to maintain their chewy texture.

Fridge: If you need to keep them longer, refrigerate the cookies in an airtight container for up to a week. Just know they may lose some chewiness when chilled.

Freezer: For longer storage, freeze the cookie dough before baking. Shape into balls, roll in cinnamon sugar, and freeze for up to 3 months. Bake directly from the freezer, adding a couple of minutes to the baking time.

Reheating: To enjoy your cookies warm, place them in a microwave for about 10-15 seconds or pop them in a preheated oven at 350°F (175°C) for 5 minutes.

Expert Tips for Chocolate Snickerdoodles

Chill the Dough:
Ensure you chill the dough for at least 2 hours to prevent the cookies from spreading too much during baking, keeping them chewy.
Use Quality Ingredients:
Opt for high-quality unsweetened chocolate and fresh baking powder for the best flavor and texture in your Chocolate Snickerdoodles.
Don’t Overmix:
When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies instead of soft and chewy.
Watch the Bake Time:
Remove the cookies from the oven while they are still slightly soft in the center. They will continue to set as they cool, ensuring a perfect chewy texture.
Experiment with Mix-Ins:
For added texture and flavor, try mixing in chocolate chips or nuts. Just keep an eye on the cookie proportions to maintain the chewy consistency.

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Chocolate Snickerdoodles Recipe FAQs

What type of chocolate should I use for the cookies?
Absolutely! Use unsweetened chocolate as it provides a rich flavor without adding too much sweetness. If you’re in a pinch, you can substitute with unsweetened cocoa powder; however, keep in mind it might change the cookie’s texture slightly.

How can I tell if my eggs are fresh enough for baking?
Very good question! To check if your eggs are fresh, place them in a bowl of water. Fresh eggs will sink to the bottom and lay flat on their sides, while older eggs will stand upright or float. Always opt for the freshest eggs for the best results!

What’s the best way to store my Chocolate Snickerdoodles?
To maintain that delicious chewiness, store your Chocolate Snickerdoodles in an airtight container at room temperature for up to 3 days. If you’d like to keep them longer, refrigerate them for up to a week, but be aware that the chewiness may diminish.

Can I freeze the cookie dough? If so, how?
Yes, indeed! For freezing, scoop the cookie dough into balls, roll them in the cinnamon sugar, and place them on a baking sheet. Freeze until solid, then transfer them to a freezer bag or container. They can sit in the freezer for up to 3 months. When ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.

Are these cookies safe for those with nut allergies?
Certainly! The ingredients listed for Chocolate Snickerdoodles do not inherently contain nuts, but always double-check if the items you purchase are processed in a facility with nuts to ensure safety. If you decide to add nuts as a variation, be sure to inform anyone who might be sharing the cookies.

What if my cookies spread too much during baking?
If your cookies spread excessively, it usually means the dough was too warm. Make sure to chill the dough for at least 2 hours before baking. Additionally, ensure your baking sheets are cold before placing the dough on them, and if using a silicone mat, try using hardened parchment paper for better structure.