Chocolate Snickerdoodle Cookies
A chocolatey twist on the classic Snickerdoodle! This cookie has the most perfect texture and the right hint of cinnamon sugar to blend with a scrumptious chocolate cookie.
Ingredients
- 1 3/4 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Unsweetened Cocoa Powder
- 1/2 cup Unsalted Butter Room Temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1 Egg Room Temperature
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon Spice Emulsion (I use LorAnn's)
- 1/2 cup Cinnamon Sugar (I use a 1:3 ratio of cinnamon to sugar)
Instructions
- If I know I’ll be baking, I pull my butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.
- Preheat oven to 350 degrees F.
- I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and both sugars until light and smooth, about 2-3 minutes.
- Beat in the egg, vanilla extract and cinnamon spice emulsion, until smooth.
- In a separate small bowl, combine flour, baking soda, salt and cocoa. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended.
- Form dough into balls about 1.5" in size and place a few inches apart on parchment lined cookie sheet.
- Roll balls in cinnamon sugar.
- Bake at 350 for 10 minutes. They will be puffy, and edges will be set.
- Cool cookies on cookie sheet for a few minutes before transferring to cooking rack to cool completely.
Notes
A note about cocoa:
I use Hershey’s unsweetened cocoa powder for this recipe.
A note about emulsions & extracts:
Emulsions are water-based whereas extracts are alcohol-based. You can substitute emulsions and extracts 1:1, however, emulsions give a much fuller flavor since they don’t “bake out” when subjected to high heat.