The classic Snickerdoodle, reinvented! Chocolate Mocha Snickerdoodles are full of cocoa, coffee, and cinnamon flavor!
Keyword chocolate cookies
Prep Time 20minutes
Cook Time 10minutes
Total Time 1hour
½cup(113g) unsalted buttersoftened
¾cup(150g) granulated sugar
1 ½teaspoonscream of tartar
¼cup(20g) unsweetened cocoa powder
1 ½cups (186g) all-purpose flour
¼cup(50g) granulated sugar
Preheat the oven to 350°F (177°C). Line 2 cookie sheets with parchment paper.
Cream the butter and granulated sugar using a stand or a hand mixer until fluffy. Mix in the egg and vanilla extract, then mix in the baking soda, cream of tartar, cocoa, espresso powder, and salt. Slowly mix in the flour until the dough is combined.
Place the 1/4 cup (50 g) granulated sugar and cinnamon in a small bowl. Scoop cookie balls (each about 2 tablespoons) and roll them in the cinnamon sugar mixture. Place them 2 inches (5 cm) apart on the cookie sheets.
Bake for 10 to 13 minutes or until they are cracked on the tops and just lose their glossy sheen. Err on the side of underbaked for best results.
Store in an airtight container for up to 3 days or freeze for up to one month.
Use a 1 tablespoon scoop for smaller cookies.
Add 1 1/2 cups chocolate chips for even more chocolate flavor.