Ryan and I both love snickerdoodles. Especially when they are fresh and warm out of the oven. But, I also love chocolate cookies. These Mexican Chocolate Snickerdoodles taste like a warm cup of Mexican Hot Chocolate wrapped up in a soft and chewy cookie! These ones sure give regular old snickerdoodles a run for their money.
MEXICAN CHOCOLATE SNICKERDOODLES
makes about 20 cookies
INGREDIENTS:
1 Stick Unsalted Butter, room temperature
3/4 cup Brown Sugar
1 large Egg
1 tsp Vanilla Extract
1 cup All-Purpose Flour
1/2 cup Cocoa Powder
1/4 tsp Cinnamon
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cream of Tartar
1/4 tsp Salt
Cinnamon Sugar for Rolling:
1 tsp Cinnamon
2 Tbsp Sugar
INSTRUCTIONS:
Beat brown sugar and softened butter until combined and fluffy, about 1 minute.
Add egg and vanilla, and beat for another minute until well combined.
In another bowl, mix together flour, cocoa powder, cinnamon, baking powder, baking soda, cream of tartar, and salt.
Add the flour mixture to the butter mixture and mix until just combined.
Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
Mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a small bowl for rolling.
After the dough has rested, scoop and roll to form balls. Roll the dough ball entirely in cinnamon sugar and place about 2 inches apart on greased cookie sheet, parchment, or silicone mat. Don’t flatten them!
Bake for 8 - 9 minutes.
Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.