- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chocolate and cinnamon are so wonderful together, especially in the form of these chewy, cinnamon sugar-coated chocolate snickerdoodle cookies. We recommend chilling the dough for 30 minutes or so. This cookie dough is a little sticky, so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy. It also improves the flavor and texture of the cookies in the end.
Ingredient:
- 2 ½ cups (325g) all-purpose flour
- 1/2 cup (42g) unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1 cup (226g) unsalted butter, at room temperature
- 1 ½ cups (300g) granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 cup (170g) semi-sweet chocolate chips, 6 ounces
- 1/4 cup (50g) granulated sugar
- 1 ½ tablespoons ground cinnamon
