Chocolate Chip Snickerdoodles
These chocolate chip snickerdoodles combine two favorite cookies into one delicious treat.

Instructions
Instructions
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 3
In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs one at a time, then add vanilla.
- 4
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in chocolate chips.
- 5
In a small bowl, mix 1/4 cup sugar and 2 tablespoons cinnamon. Shape dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- 6
Place balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until edges are golden. Let cool before serving.
About the Baker

Michael Chen
Ph.D. in Food Science • Research Fellow at National Baking Institute • Author of "The Chemistry of Cookies"
Michael brings his background in food chemistry to explain the science behind perfect snickerdoodles.
Bakes from: Boston, MA
Baking Specialties:
My Baking Story
"My journey into food science began when I wondered why cookies spread in the oven."
Popular Recipes
Recipe Details
Recipe Details
Servings: 36
Ingredients:
- 2 3/4 cups All-Purpose Flour
- 2 tsp Cream of Tartar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 1 1/2 cups Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup Semi-Sweet Chocolate Chips
Equipment:
- Baking Sheets
- Parchment Paper
- Electric Mixer
Reviews & Comments
Reviews
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Recipe Notes & Tips
Notes
You can use milk chocolate chips or dark chocolate chips based on your preference.
Tips for Success
- For extra chocolate flavor, add 1/4 cup cocoa powder to the dough.
Variations
- Try using cinnamon chips instead of chocolate chips for a double cinnamon flavor.
Storage Instructions
Store in an airtight container at room temperature for up to 5 days.
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