Snickerdoodles, Chocolate
Submitted by dmckeeman
Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.
YIELD
1 batchPREP
20 minCOOK
10 minREADY
30 minTake everything you love about a snickerdoodle and add chocolate. Now you’re talking.
These cookies start with a soft dough loaded with cocoa, rolled oats, and brown sugar, giving them a chewier, more complex bite than a traditional snickerdoodle.
Roll the dough balls in a cocoa-cinnamon-sugar mixture before baking, and they come out with that signature crackled crust on the outside and a fudgy, soft center.
Eight to ten minutes in the oven is all they need. Pull them while they still look slightly underdone; they’ll firm up as they cool.
Kitchen Tips
- Chill the dough until firm so the balls hold their shape when you roll them in the coating.
- Do not overbake. These should look just barely set when you pull them out. Overbaking turns them dry and cakey.
- The oats are the secret weapon here. They add chew and structure that plain flour snickerdoodles don’t have.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Lightly grease cookie sheets. Beat Margerine and sugars, add egg beat until fluffy.
Combine flour, baking soda, cocoa, cinnamon and oats together and add to creamed mixture mixing well.
Mix the remaining sugar, cinnamon and 2 tbls together.
Chill dough until firm. Roll into balls and roll in the sugar, cinn, and cocoa mixture.
Place 2 inches apart on cookie sheet.
Bake 8 to 10 minutes do not over bake.
Cool on racks.
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