You asked for chocolate chip snickerdoodles, so here they are: soft, chewy snickerdoodle cookies rolled in cinnamon sugar with melty chocolate chips folded throughout. Fresh from the oven the centers are gooey and indulgent; once cooled they set into tender, chewy middles with lightly crisp edges and warm pockets of chocolate in every bite.
This version keeps the classic cinnamon-sugar snickerdoodle flavor and that characteristic tang, but adds chocolate chips for extra richness. It’s not as chocolate-forward as recipes that use cocoa powder, yet the combination of cinnamon, sugar, and chocolate is irresistible.
This recipe uses the classic creaming method and portioning for 3-ounce dough balls to yield thick, bakery-style cookies that bake up tall with soft centers and nicely set edges. A few easy steps will get you to perfect snickerdoodles every time.
Ready your mixer and let’s bake.
How to Make Chocolate Chip Snickerdoodles
1
Cream the butter and sugars until the mixture is pale, light, and airy. This usually takes a few minutes—scrape the bowl once to ensure an even texture.
2
Mix in the egg, egg yolk, and vanilla on low speed until the mixture is smooth and cohesive. If it looks slightly curdled, it’s usually from cold ingredients; it will still bake fine.
3
Fold in the dry ingredients and the chocolate chips, mixing just until combined to keep the cookies tender. Semi-sweet chips give big melty pockets; chopped chocolate will spread more during baking.
4
Portion the dough into ten 3-ounce balls for consistent, bakery-style cookies. A kitchen scale is best for accuracy, though a scoop works too.
If the kitchen starts smelling amazing (it will), consider trying a brown butter version next for a nuttier, deeper flavor.
5
Press extra chocolate chips into the tops of each dough ball if desired, then chill the tray tightly covered for at least 3–4 hours or overnight. Chilling firms the dough, limits spread, and helps produce thick, soft-centered cookies.
6
When ready to bake, preheat the oven to 350°F (180°C). Roll each chilled dough ball in a cinnamon-sugar mixture and arrange only 5–6 cookies per baking sheet so they have room to rise without overcrowding.
Bake until the edges are set and lightly golden but the centers still look slightly soft—about 13–15 minutes. As soon as the cookies come out, sprinkle with extra cinnamon sugar.
They look incredible—soft, slightly gooey in the center with crisp edges and plenty of chocolate in every bite. Enjoy!
🫶🏻 Cambrea
P.S. If you’re in full snickerdoodle mode, try pumpkin or gingerbread variations for seasonal twists that pair beautifully with this base recipe.
If you try this recipe, please share how it went in the comments and leave a rating if you like it. Tag the creator on social media to show your bakes!
Chocolate Chip Snickerdoodle Cookies
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Ingredients
For the Cookie Dough
- 2 cups + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 1 teaspoon corn starch
- 1 teaspoon fine sea salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter, cool room temperature (67–68°F)
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- More semi-sweet or mini chocolate chips, for the tops
Instructions
-
Whisk the flour, cornstarch, salt, cream of tartar, baking soda, baking powder, and cinnamon in a medium bowl. Set aside.
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In a stand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
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Scrape the bowl, then mix in the egg, egg yolk, and vanilla on low speed until combined.
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Add the dry ingredients and mix on low until almost combined. Fold in the chocolate chips and mix just until the dough comes together.
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Divide the dough into ten three-ounce balls and press extra chips into the tops if desired. Cover and refrigerate for at least 3–4 hours or overnight for best results.
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When ready, preheat the oven to 350°F (180°C) and line baking sheets with parchment.
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Mix the cinnamon sugar in a small bowl. Roll each chilled dough ball in the mixture and place on the prepared trays.
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Bake one tray at a time (about 5–6 cookies per tray) for 13–15 minutes, until edges are lightly golden and centers no longer appear wet. Keep the remaining dough chilled until ready to bake.
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After baking, sprinkle warm cookies with extra cinnamon sugar and cool on the pan set on a wire rack before removing.
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days.
The calorie information provided is an estimate and not guaranteed to be exact.
This recipe was created and tested by a real person
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