Soft and chewy Chocolate Snickerdoodles rolled in cinnamon sugar with a fudgy cocoa center and classic snickerdoodle crackle.

Scale

Cookies:

2 and 2/3 cups (333g) all-purpose flour (spooned & leveled)

1/2 cup (43g) unsweetened natural cocoa powder

1 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Topping:

1/3 cup (70g) granulated sugar

1 teaspoon ground cinnamon

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1. Preheat oven to 350°F (175°C), line baking sheets with parchment, and whisk flour, cocoa, cream of tartar, baking soda, cinnamon, and salt.

2. Beat softened butter, granulated sugar, and brown sugar for 2 minutes until creamy and fluffy.

3. Beat in eggs one at a time and vanilla extract until smooth.

4. Fold dry flour mixture into creamed butter on low speed just until combined; whisk topping sugar and cinnamon in a small bowl.

5. Roll dough into 1.5-tbsp balls, roll generously in cinnamon sugar topping, and arrange 2 inches apart on sheets.

6. Bake for 9 to 11 minutes until edges are set; cool on sheets for 5 minutes, then cool completely on a wire rack.

Do not overbake; centers should look soft when pulled from the oven. Natural cocoa powder is recommended.