High Altitude Chocolate Snickerdoodles
An easy, no chill recipe for soft and chewy chocolate snickerdoodles, coated in cinnamon sugar.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- Medium Cookie Scoop with Release Lever (1 1/2 - 2 tbsp capacity)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- ⅓ cup light or dark brown sugar, lightly packed
- 2 large eggs
- 1 egg yolk (save the extra white for another use)
- 2 tsp vanilla extract
- 2 ⅔ cups all-purpose flour, fluffed, spooned and leveled
- ⅓ cup unsweetened Dutch-processed cocoa powder
- 1 tbsp corn starch
- 2 tsp cream of tartar
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup cinnamon-sugar (1/4 cup granulated sugar + 1 tsp ground cinnamon)
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 2 minutes on medium speed.
- Add the eggs, egg yolk and vanilla, and mix on low speed. The mixture will look lumpy.
- Separately, whisk together the flour, cocoa powder, corn starch, cream of tartar, baking soda and salt. With the mixer on low, add the flour mixture by spoonfuls, mixing just until the dough comes together and all the flour is incorporated.
- Use a medium cookie scoop with a 1 1/2 - 2 tablespoon capacity to portion the dough into 2 dozen cookie dough balls. Roll the balls smooth between your hands, then coat in the cinnamon sugar.
- Place the cookie dough balls on the baking sheet, leaving 3 inches between each, and very slightly flatten the balls with the palm of your hand.The remaining cookie dough balls can rest at room temperature until ready to bake.
- Bake the cookies for about 8 1/2 - 10 minutes, until the edges are set and the center looks slightly underdone. Let cool for several minutes on the baking sheet, then transfer to a cooling rack. Sprinkle the cookies with any remaining cinnamon-sugar.Baker's Note: It's easy to over-bake chocolate cookies, but if you do, they'll become more dry and crumbly, so it's best to slightly under-bake these cookies for a chewier texture.
Notes
Store leftover cookies in an airtight container at room temperature for up to 2-3 days, or in the freezer for up to 3-6 months.
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