I cannot get enough of these. They are the perfect combination between crispy and fudgy. The sugar on the outside give a delightful soft crunch as your teeth melt into the gooey, luscious center.
The time for these can take anywhere from 45 minutes to 1 hour if you make the whole batch without refrigerating. They are best when the dough is really cold. Helps the dough keep its’ shape. However, you do not have to wait. I would reduce the baking time by 1 minute or so. My recipe is for letting the dough chill in refrigerator first, some of the best recipes call for chilling the dough first. The dough is good for 48 hours in fridge, covered, as well.
Chocolate Snicker-doodle Cookies
Ingredients
- 2 sticks unsalted butter, softened
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 2/3 cup flour
- 1 1/4 cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 teaspoon salt
- 1/8 heaping teaspoon espresso powder
- 3/4 cup white sugar, for rolling
- 1 tablespoon ground cinnamon, for rolling
Directions
- In a large bowl, whisk together cocoa powder, flour, cream of tartar, baking soda, baking powder, salt, espresso powder. Set aside.
- In a standing mixture fitted with the whisk, or using a hand mixer, beat together softened butter and sugar on medium-high.
- Add eggs in one a time, mixing after each one.
- Add vanilla to combine all wet ingredients.
- Turn down your mixer on low, add in flour mixture in 3 batches until just combined.
- Remove whisk, using a spatula, scrap the side and bottom of the bowl, folding to combine ingredients.
- Cover, place in refrigerator for 45-minutes.
- Pre-heat oven to 350 degrees F. Line with parchment paper.
- In a large bowl, whisk together sugar and cinnamon.
- Roll dough into balls, each 1-inch thick. Roll in the cinnamon-sugar mixture covering all sides. 8 balls will fit on one baking sheet at once. There will be about 4 1/2 batches.
- Place prepared dough onto lined baking sheet, spacing evenly.
- Bake 11 minutes.
- Replace the rest of your dough back into the refrigerator.
- Immediately remove pan from oven, leave cookies on baking sheet for 2 to 2 1/2 minutes. They will continue to cook.
- Transfer onto cooling rack or platter.
- Enjoy warm or room temperature!
