These Chocolate Chip Snickerdoodle Cookies are slightly crispy, soft and chewy, studded with chocolate chips. They are the perfect treats straight from the oven with a glass of milk or a mug of hot chocolate.
If a chocolate chip cookie and a snickerdoodle cookie got married and had babies, those babies would be these Chocolate Chip Snickerdoodle Cookies. They’re slightly crispy on the edges, soft and chewy in the center, with creamy and gooey chocolate chips studded throughout.
These cookies are on the smaller side but they are the perfect snack portion, just a few bites to satisfy your sugar craving without being overly indulgent. But you may not be able to stop at just one!
How to make Chocolate Chip Snickerdoodle Cookies
This chocolate chip snickerdoodle cookie recipe starts with the same cookie dough I used for my classic snickerdoodle cookies, but with lots of chocolate chips added.
- First, make the cookie dough by beating together the wet ingredients, followed by the dry ingredients, then stir in the chocolate chips.
- Portion the cookie dough with a small cookie scoop, this recipe will make 22 cookies. Roll them into balls, and roll the dough balls in cinnamon sugar.
- Bake for 8 – 9 minutes at 350°F.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Why do you need cream of tartar in snickerdoodle cookies?
Cream of tartar is a leavening agent, used in conjunction with baking soda to help cookies rise. It is also said to add tanginess and chew to snickerdoodles, giving them their distinct characteristic that make them snickerdoodle cookies instead of just buttery sugar cookies.
Can I leave out cream of tartar in this recipe?
Technically yes. If you leave out cream of tartar, you should also leave out the baking soda, and increase the amount of baking powder to ensure the cookies have enough leavening agent to rise properly.
However, if you do skip the cream of tartar, your cookies will not have the tanginess that’s characteristic to snickerdoodles anymore. For what it’s worth, I’ve made them both ways, and I can hardly tell the difference. But if you have a super sensitive palette, you may notice.
Other Tips for perfect Chocolate Chip Snickerdoodle Cookies
- This cookie dough does not need to be refrigerated and can be baked right away. But I usually let it rest in the fridge while I preheat the oven.
- I also like to streamline the process by portioning the dough all at once and place them on a parchment-lined baking sheet waiting for their turn to go into the oven in the fridge.
- If you pre-portion the dough, roll them in cinnamon sugar just before you pop them into the oven to bake.
These cookies are the perfect treats by themselves. But slow down, enjoy the moment and indulge in all their sweetness with a rich spiced hot cocoa or a creamy chocolate hazelnut latte. Enjoy, friends!
More snickerdoodle goodness
- Snickerdoodle Cheesecake Bars
- Snickerdoodle Banana Bars
- Snickerdoodle Sandwich
- Pumpkin Snickerdoodle Cookies
- Snickerdoodle Banana Bread
- Snickerdoodle Zucchini Bread
- White Chocolate Stuffed Brown Butter Snickerdoodles
Chocolate Chip Snickerdoodle Cookies
- 4 oz unsalted butter room temperature
- 3/4 cup granulated sugar divided, use 2 tablespoon for rolling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cup all purpose flour
- 1/2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- 2 teaspoon cinnamon divided, use 1 teaspoon for rolling
- 1 cup semisweet chocolate chips
- Measure out 3/4 cup of sugar and set aside 2 tablespoons for the topping.
- Add the remaining sugar and softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 minute. Add egg and vanilla, and beat for another minute until thoroughly combined.
- In a small bowl, sift together flour, baking powder, baking soda, cream of tartar, and 1 teaspoon of cinnamon. Then stir in the salt until evenly distributed.
- With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Add the chocolate chips and stir to distribute evenly. Scrape the sides and bottom of the bowl as necessary.
- Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
- Mix the 2 tablespoons of sugar set aside earlier with 1 teaspoon of cinnamon in a shallow dish for topping.
- Take the dough out of the fridge and portion with a small ice cream scoop, roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment lined baking sheet about 2” apart. 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.