This recipe for chocolate snickerdoodles is a delightful twist on the traditional white version for a chewy and crisper cookie. These cookies have a crunchy texture and a subtle chocolate flavor, with a hint of cinnamon-sugar coating for a sweet and spicy contrast.
Why you would love these chewy chocolate cookies is not only for their delicious taste, but how easy that they are to make. Since you will be using oil instead of butter or shortening, there is less effort creaming to preparing these cookies. In fact, I don’t even bother taking out my electric mixer and just rely on my trusty whisk to combine all my ingredients.
Another great thing about these chocolate snickerdoodles is that you bake up a lot of cookies that do store well in the freezer. I keep them in a zip-lock bag and just pull out a few at a time without them falling apart.
When you are thinking of baking cookies, I hope that you’ll try these chewy chocolate snickerdoodles as well as my classic version of snickerdoodles. Speaking of chocolate cookies, you should taste my chocolate crinkle cookies and peanut butter oatmeal cookies. Please feel free to share with your family and friends and come back to my blog for more yummy treats!
Chewy Chocolate Snickerdoodles
1 cup of canola oil
1 ½ cups of sugar
2 large eggs
2 and 1/4 cup flour
½ cups of unsweetened cocoa
2 teaspoons of cream of tartar
1 teaspoon of baking soda, leveled
1/4 teaspoon of salt
4 tablespoons of sugar plus 2 teaspoons of cinnamon (to roll the cookies in)
Mix together the eggs, oil and the one and one-half cups of sugar in a large mixing. You can use a whisk or your electric mixer until those ingredients are well combined.
Sift together the flour and baking soda, then add to the mixing bowl with the creamed ingredients along with everything else except for the four tablespoons of sugar and two teaspoons of cinnamon. Mix the combined ingredients together thoroughly.
Shape dough into small balls. You can use a teaspoon to measure out the amount or just estimate the size cookie you prefer.
Roll the balls into the reserved cinnamon-sugar mix and transfer to greased cookie sheets. Give them a bit of room about two inches apart to spread out.
Bake in a 350-degree oven for about 10-12 minutes, depending on how your oven is regulated.
Let them remain on the cookie sheet for a few minutes to firm up before attempting to remove them.
ENJOY!
These cookies have a crunchy texture and a subtle chocolate flavor, with a hint of cinnamon-sugar coating for a sweet and spicy contrast.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
chewy chocolate cookies, chewy chocolate snickerdoodles, chocolate snickerdoodles, cinnamon-sugar coating, easy cookie recipes, oil and cocoa cookies
:
-
1
cup
of canola oil -
1 ½
cups
of sugar -
2
large eggs -
2
and 1/4 cup flour -
½
cups
of unsweetened cocoa -
2
teaspoons
of cream of tartar -
1
teaspoon
of baking soda
leveled -
1/4
teaspoon
of salt -
4
tablespoons
of sugar plus 2 teaspoons of cinnamon
to roll the cookies in
-
Mix together the eggs, oil and the one and one-half cups of sugar in a large mixing. You can use a whisk or your electric mixer until those ingredients are well combined.
-
Sift together the flour and baking soda, then add to the mixing bowl with the creamed ingredients along with everything else except for the four tablespoons of sugar and two teaspoons of cinnamon. Mix the combined ingredients together thoroughly.
-
Shape dough into small balls. You can use a teaspoon to measure out the amount or just estimate the size cookie you prefer.
-
Roll the balls into the reserved cinnamon-sugar mix and transfer to greased cookie sheets. Give them a bit of room about two inches apart to spread out.
-
Bake in a 350-degree oven for about 10-12 minutes, depending on how your oven is regulated.
-
Let them remain on the cookie sheet for a few minutes to firm up before attempting to remove them.
-
ENJOY!
