I’ve made a lot of bold claims over the various types of snickerdoodles on my blog. Each one seems to become my new favourite, but you guys, these might actually be my favourite variation yet. These are chocolate espresso snickerdoodles and there’s a good chance they’ll become your new favourite too.
Let’s chat about these for a little bit, shall we?
As well all know, traditional snickerdoodles are usually an elevated sugar cookie rolled in cinnamon sugar. Now, I love snickerdoodles, but I wanted to make one that doesn’t use the same traditional dough. That’s where cocoa powder comes in! Cocoa powder isn’t our only different ingredient. We’re also using espresso powder and brown sugar to create the perfect cookie.
My sister loved them so much, she asked me to make them for her wedding. If that isn’t a resounding seal of approval, I don’t know what is!
These cookies are so soft and fluffy. I mean, look at these pictures! Tell me the middle of these cookies doesn’t look appealing.
Back to the ingredients.
Typically, I use just white sugar in my snickerdoodles. For these though, I really wanted to use the brown sugar to ensure a super soft cookie. Now, the cocoa powder. Really, you can use just about any type of cocoa powder you prefer. For these I used dark cocoa powder because that’s what I prefer, but they’d also be great with regular cocoa powder or Dutch cocoa powder. As long as you’re adding chocolate, you really can’t go wrong.
The espresso part of these chocolate espresso snickerdoodles is really there to enhance the chocolate flavour. You can’t taste it, but it really makes the chocolate pop!
These cookies are good, good. I’m taking them to work today for cookie Wednesday and I think they’ll love them. I hope you all love them too! And if you’re coming to my sister’s wedding, here’s the first cookie we’ll be having!
Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tbsp. espresso powder
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. sugar
- 1 tbsp. ground cinnamon
Instructions
- Cream together the butter and both sugars. Add eggs, one at a time, then stir in vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, espresso powder, cream of tartar, baking soda and salt.
- Combine the dry ingredients with the wet ingredients. Once combined, wrap dough in plastic wrap and chill in the fridge for at least 2 hours.
- Preheat oven to 350°F.
- Mix together the 3 tbsp. sugar and 1 tbsp. cinnamon in a bowl.
- Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place on cookie sheets and bake for 10 minutes. Transfer to a wire rack to cool.
