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Recipes Cookies Chocolate Snickerdoodle
Chocolate Snickerdoodle E-mail
Written by Whole Grain Gourmet   
Sunday, 19 February 2012 12:10

chocolate snickerdoodle

Don’t you hate it when you are standing in front of your pantry, eyes desperately scanning for something sweet to eat, yet nothing fits the bill? That’s how this recipe came about. Crispy on the outside and fudgy on the inside with an intense chocolate flavor, these cookies are almost like a brownie.

The kids loved it, the adults loved it, an all-around winner. For the kids, I rolled the dough in cinnamon-sugar like a classic snickerdoodle. For the adults, I just sprinkled a bit of turbinado sugar on top before baking. This made a slightly more sophisticated cookie for the adults with a beautiful presentation.


Chocolate Snickerdoodle


  • 1/2 cup unsalted butter, softened at room temperature
  • 1 cup organic sugar
  • 1/3 cup dark brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups white whole wheat flour
  • 3/4 cup unsweetened cocoa, Valrhona
  • 1/2 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 tsp salt

Option 1: Sprinkle on top of cookies

  • 2 Tbsp turbinado sugar

Option 2: Roll cookies in

  • 2 tsp cinnamon
  • 3 Tbsp organic sugar


  1. Preheat the oven to 400 degrees. Line cookie sheets with parchment paper, or lightly grease.
  2. Combine cinnamon and 3 Tbsp sugar in a small bowl and set aside, if using option 2.
  3. In a small bowl, whisk together flour, cocoa, baking soda, cream of tartar and salt.
  4. In a large bowl, beat both sugars and butter until well-creamed about 6 minutes. Beat in eggs and vanilla. Gradually beat in flour mixture until thoroughly combined.
  5. Scoop out rounded teaspoonfuls of dough.
  6. Option 1: Roll dough into 1 inch balls. Place two inches apart on a cookie sheet. Press dough ball with bottom of glass to flatten. Sprinkle turbinado sugar on top.
  7. Option 2: Roll dough into 1 inch balls. Roll in cinnamon-sugar to cover. Place two inches apart on a cookie sheet.
  8. Bake for 8-10 minutes or until the tops are crackled. Do not over bake.
  9. Allow cookies to cool for two minutes before removing them from the baking sheet. Transfer to rack to cool completely.
  10. Makes about 40 cookies. The dough freezes well.

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