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This chocolate cookie rolled in cinnamon sugar has made it to the top of Adam’s favorite cookie list. Think of these as a chocolate snickerdoodle (in fact, we adapted these from our recipe for Perfect Snickerdoodles).
They are very simple to make and keep quite well. You can even make the cookie dough ahead of time and refrigerate up to three days or freeze for even longer. There are more than a few bags of frozen cookie dough hidden away in our freezer for when the next chocolate craving hits.
Making Our Cinnamon Chocolate Cookies Recipe
Similar to Snickerdoodles, these chocolate cookies begin with creaming butter and sugar together (we use white granulated sugar, but you could experiment with brown sugar if you wanted). Eggs are added then we beat in a mixture of all-purpose flour (we like using Gold Medal), cocoa powder, cream of tarter, baking soda and some salt.
The cream of tarter and baking soda are what prompts the cookies to puff up in the oven then deflate just enough to make those crinkly tops seen in the photo. It also adds a welcomed tanginess to the cookies that cuts through the rich combination of the butter, sugar and cocoa powder.
The cookie dough itself is crave-worthy — if it weren’t for the eggs, we’d happily eat the entire bowl. Instead we take a few bites then throw in some chocolate chips.
From there, the dough should be chilled at least 30 minutes. While it chills, the flour has a chance to absorb moisture from the eggs and butter. The dough also firms up a little making it easy to roll into balls for baking.
Once chilled, we throw together some cinnamon sugar (heavy on the cinnamon) and roll the balls of dough around until well coated.
Disclosure: We’re sharing this in partnership with Gold Medal Flour. This recipe is part of an ongoing relationship with Gold Medal. In December, we shared our Fruit and Nut Chocolate Cookies Recipe and Buttered Rum Pound Cake Recipe.
For this chocolate cookie recipe (and most things we bake in our kitchen), we used Gold Medal’s all-purpose flour. It’s a true work horse in our kitchen. If you’re in the market for a new bag of flour, give Gold Medal a whirl. We’ve never been disappointed.
You May Also Enjoy These Cookies
- Chewy Double Chocolate Cookies
- Fruit and Nut Chocolate Cookies
- Chocolate Chip Cookies Recipe
- Milky Way Stuffed Cookies
- Chocolate Walnut Cookies
- Soft Ginger Cookies with Chocolate Chips
- Chocolate Andes Mint Cookies
Or, for inspiration from around the web, try The Pioneer Woman’s Chocolate Chocolate White Chocolate Chunk Cookies (Woah, that’s a lot of chocolate!) or take a look at Serious Eats Favorite Chocolate Cookies (there’s 12 in the article).
- 2 1/2 cups (350 grams) all-purpose flour (we use Gold Medal all-purpose flour)
- 1/2 cup (40 grams) unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup semi-sweet chocolate chips
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Mix Dough: Sift (or whisk) the flour, cocoa powder, cream of tartar, baking soda and salt together then set aside.
- In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
- Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
- Make Coating: In a small bowl, mix the sugar and cinnamon together.
- Bake Cookies: Preheat your oven to 400º F. Line two baking sheets with parchment paper or use silicon baking mats.
- Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
- Bake the cookies for 8 to 10 minutes, until the cookies have puffed a little and the tops look set. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall slightly as they cool).
- Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.