Chocolate Espresso Snickerdoodles
A decadent twist on a snickerdoodle. Chocolate espresso snickerdoodles are made with a generous amount of espresso powder then rolled in cinnamon sugar to create the classic crackled topping.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Baking
Ingredients
2 and 1/4 cups flour
1 stick of salted butter, softened
2/3 cup cocoa powder
1 cup white sugar
1/4 cup dark brown sugar
2 and 1/2 tablespoons instant espresso powder
2 eggs
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 teaspoon salt
For rolling the cookies
2 tablespoons white sugar
1/2 teaspoon cinnamon
Instructions
1. Preheat your oven to 350 degrees. Combine the sugar and cinnamon for rolling the cookie dough and set aside.
2. Cream the butter with the espresso powder first, then the dark brown sugar and white sugar and beat for 2 minutes. Beat in each egg one at a time, then lastly the vanilla just until combined.
3. In a large bowl add the flour and sift in the cocoa powder. Sifting will help prevent any clumps from the cocoa. Next stir in the baking soda, cinnamon, cream of tartar, and salt.
4. Slowly add the dry ingredients to the butter mixture a little at a time, using your hands at the end to fully form the cookie dough.
5. Form your cookie dough portions into even portions and roll in the cinnamon sugar topping. Bake for 9-10 minutes, then remove to a plate to cool.