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?!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- Prep Time: 30 minutes
- Cook Time: 13 minutes per batch