Chocolate Espresso Snickerdoodles
Crunchy on the outside and chewy in the middle, these chocolate and espresso-laced cookies are everything you'd expect from a snickerdoodle and more.
  • 2¼ cups all-purpose flour
  • ⅔ cup unsweetened cocoa powder
  • 1½ teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt (or kosher salt)
  • 1 cup butter, softened
  • 2 teaspoons instant espresso
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon
  • 3 tablespoons can sugar (or granulated)
  1. Sift together the flour, cocoa, cream of tartar, baking soda, and salt in a medium bowl.
  2. In another bowl, using an electric mixer, cream the butter, espresso, brown sugar, and granulated sugar until light and fluffy. About 2 minutes.
  3. Add the eggs one at a time, making sure the first is completely blended before adding the second along with the vanilla extract. Then add the cocoa mixture in 2 batches, so it doesn't fly everywhere, mixing just until combined. Refrigerate the dough for at least an hour to firm up.
  4. Preheat your oven to 350°F and line a baking sheet with parchment.
  5. Combine the cinnamon and sugar in a small bowl, then use a medium cookie scoop (or 1½ tablespoons) to portion out dough and roll in cinnamon sugar to coat. Place on a baking sheet 2 inchs apart and bake for 8-10 minutes or until slightly flattened and crackly. You want them to be slightly underbaked for maximum chew. Cool for 5 minutes on the baking sheet before moving the cookies to a rack to cool completely.
Recipe by at