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Chocolate Chunk Snickerdoodles are two cookies combined into one, delicious treat! Chocolate chunks (or chips!) are swirled into a classic, slightly tangy and cinnamon-speckled snickerdoodle cookie dough. Each cookie dough ball is then rolled in a cinnamon-sugar coating, topped with more chocolate chunks, and baked until golden and delicious. Puddles of melting chocolate and a cinnamon sugar cookie, what more could you need?!

If you’ve never had the combination of cinnamon and chocoalte, then you are truly in for a treat! To me, it takes on a churro-like flavor and reminds me of dunking a hot, cinnamon-sugar coated churro into a pool of chocolate fudge. My Baked Churro Donuts and Churro Waffles are other sweet treats centered around chocolate and cinnamon to try out!

First, let’s talk about the cookie dough. It’s a classic snickerdoodle cookie dough, complete with cream of tartar and all. Did you know that cream of tartar is what gives snickerdoodles their signature tang? Well, I didn’t either until I did some research. Who would’ve known! Not only are these cookies coated with a cinnamon sugar on the outside, but the intial cookie dough is also speckled with cinnamon. Pure warmth and deliciousness. 

Next comes the chocolatey fun part. I like to use a semi-sweet baking bar (Ghiradelli is my fave!) and roughly chop it before folding it into my cookie dough. But, I do save one chopped up chocolate bar for topping the cookie dough balls before they go into the oven, that’s how they get their chocolate puddles! You can never go wrong with chocolate puddles. If you prefer, you can use standard chocolate chips and they will still be delicious.

Finally, the cookies are baked until perfectly golden and then you have to restrain yourself from eating them all as they come out of the oven. Life is full of obstacles, but I believe in you! (lol) But, if you’re like me, you gotta try at least one warm cookie from the oven. Becuase, you know, you have to make sure they are safe to eat for others…

Chocolate Chunk Snickerdoodles are perfect for this time of year and for your holiday baking. But, they can really be made 365 days a year! Who’s to judge?

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Chocolate Chunk Snickerdoodles


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes per batch
  • Total Time: 1 hour
  • Yield: 18 cookies 1x

Description

Chocolate Chunk Snickerdoodles are two cookies combined into one, delicious treat! Chocolate chunks (or chips!) are swirled into a classic, slightly tangy and cinnamon-speckled snickerdoodle cookie dough. Each cookie dough ball is then rolled in a cinnamon-sugar coating, topped with more chocolate chunks, and baked until golden and delicious. Puddles of melting chocolate and a cinnamon sugar cookie, what more could you need?!


Scale

Ingredients

For the cookies:

  • 2 sticks (16 tablespoons) butter, softened
  • 1 1/2 cups sugar
  • 1 large egg
  • 2 1/4 cups flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 oz semi-sweet baking bar, roughly chopped into pieces no larger than 1/2 an inch

For the coating:

  • 1/3 cup sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat your oven to 350 degrees. In the bowl of an electric mixer, cream together the butter and sugar on medium speed until light and fluffy, about a couple minutes. Reduce the speed to low and mix in the egg until completely combined, wiping down the sides of the bowl if needed.
  2. Add in the flour, cream of tartar, baking soda, cinnamon and salt and mix on low speed until a cookie dough forms, about a minute. Add half of the chopped chocolate pieces into the cookie dough and fold in with a rubber spatula.
  3. Combine the ingredients for the coating together in a small bowl. Using a medium-sized cookie scoop, scoop the cookie dough into balls, roll them into the cinnamon-sugar coating and place on non-greased baking sheet a few inches apart from each other. I do about 6 cookie dough balls per standard cookie sheet. Gently press a couple pieces of the remaining chopped chocolate into the tops of the prepared cookie dough balls. I do about 2-3 pieces depending on the size of the chocolate chunk.
  4. Bake the cookies for 12-13 minutes, or until the centers have set and the cookies are slightly golden brown. Use a butter knife to gently break open the tops of the chocolate puddles if you want a more glossy look. I do little circles in the middle of the chocolate puddles with the tip of the knife and it works perfectly.
  5. Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat until all the cookie dough has been used.

Notes

  • I like to use Ghiradelli for my semi-sweet baking bar – it has a good, rich flavor!
  • If you don’t want to chop up a chocolate baking bar, chocolate chips can be used in the cookie dough instead!

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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2 Comments

  1. Kathy Deaver

    Can you please be more specific on a particular step in your instructions. It’s the “restrain yourself from eating them all as they come out of the oven” that I don’t quite understand:)

    Reply
    • KJ

      Haha that’s the hardest part! It’s unfortunately self-taught 🙂

      Reply

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