This is simply a snickerdoodle recipe with chocolate chips added. With the addition of chocolate chips, flour was increased just slightly, and they seem to take just a bit longer to bake. You can use either milk chocolate or semi-sweet chips.


  • 1 1/3 cups sugar
  • 1/4 teaspoon salt
  • 2/3 cup (10 2/3 tablespoons) butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 1 cup chocolate chips
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon


Preheat oven to 375 degrees.

  1. Cream together the sugar, salt, and butter. Beat in the eggs one at time. Continue beating until the mixture is light and fluffy, at least four minutes.
  2. Add the vanilla, flour, cream of tartar, and baking soda and mix until combined.
  3. Add the chocolate chips. Chill the dough for one hour.
  4. With your hands, form the dough into one inch or slightly larger, balls. Mix the remaining sugar and cinnamon together. Roll the balls in the cinnamon-sugar mixture.
  5. Place the balls on an ungreased baking sheet about 1 1/2 to 2 inches apart and bake for 11 minutes or until done.
  6. Do not over bake. Cool on wire racks.

Baker’s notes

  • Spoon the flour lightly into the measuring cups. If you scoop the flour, you will pack the flour into the measure and have too much flour resulting in a drier cookie.
  • Do not beat the dough any more than necessary to combine the ingredients. Extra beating will make the cookies tough.
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