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3 cups (375g) all-purpose flour (spooned & leveled)

2 teaspoons cream of tartar*

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature

1 and 1/3 cup (267g) granulated sugar

1 large egg + 1 large egg yolk, at room temperature

2 teaspoons pure vanilla extract

1/3 cup (70g) granulated sugar

1 teaspoon ground cinnamon

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Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish!

Snickerdoodles are a timeless classic, just like a good batch of chocolate chip cookies or peanut butter cookies. Like drop sugar cookies wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style. My recipe yields the softest and thickest snickerdoodles you'll ever taste. I like to call them snickerdoodle pillows because they are perfectly fat and puffy! Much too often you're left with flat, crispy, and thin cookies. The only remedy is to submerge them in a tall glass of milk. But what about starting out with a kitchen tested recipe for soft-baked snickerdoodles? You've come to the right place. 🙂

How to Make Soft Snickerdoodles

How do you make snickerdoodles puffy and soft? The secret's in the ratio of butter to leavener to flour to egg. Don't use shortening here; you'll miss the flavor of butter. Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

These snickerdoodle cookies aced the true "soft test" meaning they remained soft on day 2! In fact, they were still soft on day 4. (And I'm surprised there are any leftover by that point, but I was trying to make a point!) Since they remain so soft, snickerdoodles are the perfect cookie for gift-giving. I know there are many snickerdoodle lovers out there!

Why is Cream of Tartar in Snickerdoodles?

Instead of baking powder, use cream of tartar and baking soda in snickerdoodles. Sure, you could use 2 teaspoons of baking powder instead of the cream of tartar + baking soda, but then you won't really have a snickerdoodle. Cream of tartar adds a unique tangy flavor to the cookie, which sets it apart from sugar cookies and makes it a classic snickerdoodle. We use it for the best flavor in maple pecan snickerdoodles also. It's absolutely delicious!

No Cookie Dough Chilling!

Great news! You can skip the cookie dough chilling step with this snickerdoodle recipe. There's enough flour in this cookie dough to create a strong and sturdy cookie without the crutch of chilling the dough first. There's also no fancy-pants ingredients required. These snickerdoodles are EASY. Shortbread cookies are another easy no chill recipe to keep in your back pocket.

If you're looking for other snickerdoodle favorites, here are my pumpkin snickerdoodles and peanut butter snickerdoodles. And are you craving cake? Here's my snickerdoodle cake & swirled snickerdoodle cupcakes recipes.

Soft & Thick Snickerdoodles

Description
Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! No dough chilling required.

1. Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats (always recommended for cookies). Set aside.

2. Make the topping: Combine the granulated sugar and cinnamon together in a small bowl.

3. Make the cookies: Whisk the flour, cream of tartar, baking soda, cinnamon, and salt together in a medium bowl.

4. In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. The dough will be thick.

5. Roll cookie dough into balls, about 1.5 Tablespoons of cookie dough each. I recommend this cookie scoop. Roll the dough balls in cinnamon-sugar topping. Sprinkle extra cinnamon-sugar on top if desired. Arrange 3 inches apart on the baking sheets.

6. Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.

7. Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Notes

1. Make Ahead & Freezing Instructions: There are a few options here! First, you can prepare the cookie dough and chill it in the refrigerator for up to 3 days. Make sure that you let it come to room temperature before rolling and baking the cookies. You can also freeze the cookie dough balls. Roll the dough into balls then freeze the balls for up to 2-3 months. You can freeze the cookie dough balls with the cinnamon sugar coating or without, but I recommend freezing without the topping. When you are ready to bake, remove the balls from the freezer, let sit for 30 minutes, pre-heat the oven, then roll into topping. You can also freeze the baked cookies for up to 3 months. Thaw overnight in the refrigerator before serving.

2. Cream of Tartar: Cream of tartar is required for this recipe. Please see the text of the post for more information.

3. Extra Egg Yolk: To bring this dough together so it isn't quite as crumbly use 1 large egg, plus 1 extra large egg yolk. I've been doing this recently and the snickerdoodles taste even softer, moister, and richer.

4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools .

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Soft & Thick Snickerdoodles - Sally's Baking Addiction

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Here is my reader favorite recipe for soft and thick snickerdoodles. These soft-baked snickerdoodle cookies only require about 30 minutes start to finish! Snickerdoodles are a timeless classic, just like a good batch of chocolate chip cookies or peanut butter cookies. Like drop sugar cookies wrapped in a cinnamon sugar hug, these irresistible cookies never go out of style.

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2 and 1/4 cups (280g) all-purpose flour (spooned & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons cornstarch*

1/2 teaspoon salt

3/4 cup (170g / 12 Tbsp) unsalted butter, melted & cooled 5 minutes

3/4 cup (150g) packed light or dark brown sugar

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract

1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

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With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don't even need a mixer!

Reader Adrienne commented: "These are the best cookies I've ever had. Incredible. Don't cut corners or you'll miss out. Do everything she says and you're in for the best cookies of your life. ★★★★★ "

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved... and, warning: they disappear FAST.

The recipe is also included in two of my published cookbooks (in Sally's Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

The chewiest of chewy and the softest of soft.

Extra thick just like my favorite peanut butter cookies!

Bakery-style BIG.

Exploding with chocolate.

Back in 2013, I tested this cookie recipe over and over again to make sure they're absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today's recipe is similar, but I increased the chewiness factor.

Reader A.Phillips commented: "Look no further. This is it. This is the perfect cookie recipe. Follow her instructions exactly and the cookies will be chewy and amazing. ... These are the most perfect cookies I've made and I've tried at least 20 different recipes. ★★★★★ "

You can make them with chocolate chips or chocolate chunks.

Key Ingredients for Chewy Chocolate Chip Cookies

The cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It's the ratios and temperature of those ingredients that make this recipe stand out from the rest.

Melted butter: Melted butter produces the chewiest cookies. It can, however, make your baked cookies greasy, so I made sure there is enough flour to counteract that. And using melted butter is also the reason you don't need a mixer to make these cookies, just like these pumpkin chocolate chip cookies and M&M cookie bars.

More brown sugar than white sugar: More brown sugar than white sugar: The moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary, though. It's dry and helps the cookies spread. A little bit of spread is a good thing.

Cornstarch: Why?Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies.

Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk. The extra egg yolk adds richness, soft tenderness, and binds the dough. You will need 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for how to bring your eggs to room temperature quickly.

The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn't even look like normal cookie dough! Trust the process...

The most important step is next.

2 Major Success Tips

1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2-3 hours and even up to 3-4 days.

After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)

2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that's 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We're talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL.

Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they're spreading too much.

Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact.

Tools I Recommend for This Recipe

I've tested many baking tools and these are the exact products I use, trust, and recommend to readers. You'll need most of these tools when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.)

If you're curious about freezing cookie dough, here's my How to Freeze Cookie Dough page.

Facebook member Leigh commented: These are the only CC cookies I've made for years (and this recipe is how I came to be such a fan of SBA!) This recipe worked great when I lived in Denver and had issues with baking at altitude, and it's still our favorite now that we're back at sea level. I usually make 4x-6x batches and freeze tons of cookie balls to bake later.

Q: Have you baked a batch before? Keywords: chocolate chip cookies
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:

Cornstarch helps product soft and thick cookies.

Using more brown sugar than white sugar results in a moister, softer cookie.

An extra egg yolk increases chewiness.

Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness. It's a trick we use for cake batter chocolate chip cookies, too.

Using melted butter (and slightly more flour to counteract the liquid) increases chewiness.

Chilling the dough results in a thicker cookie. Almost as thick as peanut butter oatmeal chocolate chip cookies, or their gluten free counterparts, flourless peanut butter oatmeal cookies 🙂

Chewy Chocolate Chip Cookies

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Best Chocolate Chip Cookies (Popular Recipe!) - Sally's Baking Addiction

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These ultra soft and chewy chocolate chip cookies have readers raving about the recipe. And the best part is you don't even need a mixer!

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1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature

1 Tablespoon vegetable oil, avocado oil, or olive oil

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

1/2 cup (45g) unsweetened natural cocoa powder

1 teaspoon baking soda

1/8 teaspoon salt

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

2 cups (240g) confectioners’ sugar

6 Tablespoons (30g) unsweetened natural or Dutch-process cocoa powder

3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note)

1 teaspoon pure vanilla extract

pinch of salt

1/4 cup (43g) sprinkles (such as these or these)

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Chocolate Frosted Cookies - Sally’s Baking Addiction

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These soft and chewy chocolate frosted cookies are simple drop cookie topped with creamy chocolate buttercream and sprinkles!

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1 cup (240ml) whole milk, warmed to about 100°F (38°C)

6 Tablespoons (75g) granulated sugar, divided

1 Tablespoon (9g) active dry or instant yeast

5 Tablespoons (71g) unsalted butter, melted and slightly cooled

2 large eggs, at room temperature

1 teaspoon salt

4 cups (530g) bread flour (spooned & leveled), plus more as needed for hands/work surface

6 Tablespoons (85g) unsalted butter, softened to room temperature

1/2 cup (100g) packed light or dark brown sugar

2 Tablespoons (10g) unsweetened natural or dutch process cocoa powder

1 teaspoon ground cinnamon

1 teaspoon pure vanilla extract

3/4 cup (135g) semi-sweet chocolate chips or a 4 ounce semi-sweet chocolate bar, finely chopped*

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These outrageously rich and indulgent chocolate sweet rolls come together with a buttery soft fresh homemade dough and brown sugar chocolate filling. They're shaped like cinnamon rolls, but taste like flaky chocolate babka. Drizzle the warm rolls with espresso glaze or choose another topping from the suggestions below. These make for an extra special Christmas, Mother's Day, Easter, or Father's Day brunch recipe!

Melty chocolate, fresh dough, and espresso glaze. What's not to love about this trio?

Tell Me About These Chocolate Sweet Rolls

Flavor: I often use softened butter in softer bread doughs, but opted for melted butter here. I find melted butter adds more, well, buttery flavor. This dough is sweet and so buttery-in fact, it would be fantastic completely plain. But plain's not in our language today and we're filling it with brown sugar, cocoa powder, a bit of cinnamon, vanilla, and lots of real chocolate. Don't limit them to the morning hours because these chocolate sweet rolls definitely taste like dessert.

Texture: Because there's fat in the dough from the whole milk, eggs, and butter, the bread is extra soft, rich, and flaky. Though all-purpose flour is fine, bread flour promises extra bread-like chewiness. These textures work perfectly with the gooey chocolate swirls and smooth espresso glaze. Each bite has different twists, flakes, and pockets of melty chocolate-similar to the texture of apple cinnamon babka. They're like warm chocolate babka rolls.

Ease: It goes without saying that homemade bread takes time and effort. Consider these chocolate sweet rolls a fun afternoon or weekend baking project. The dough requires 2 rises, but otherwise is pretty straightforward. You can even get started the night before by following the overnight instructions. If you're new to baking with yeast, review our Baking with Yeast Guide.

Use a Rich Dough for Chocolate Rolls

Before I show you how to make chocolate rolls, let's talk about the dough. This is a rich dough, which means that it's prepared with fat like milk, butter, and eggs. Rich doughs make soft breads such as dinner rolls, pull apart bread, and glazed doughnuts. Lean doughs, on the other hand, are made without much fat and produce crusty bread like homemade bagels, artisan bread, and pizza dough. There are so many ways to bake bread and if you want to expand your bread skills, here are all of our yeast bread recipes. (This cheese bread is a reader and team favorite!)

Instant Yeast or Active-Dry? You can use instant yeast or active-dry yeast in the chocolate rolls. I usually use instant yeast and still take the time to quickly proof the yeast in step 1. Proofing the yeast means mixing it with a little sugar and the warm liquid to prove that it's active-the mixture will look foamy on top, see photo below. But this step is not usually required when using instant yeast. Still, it doesn't hurt and takes 5 minutes and you can prep your other dough ingredients as you wait.

This rich dough is supposed to be very soft, so don't add more flour than absolutely needed. Embrace the softness and a sticky work surface because if you don't mind the mess, you'll be rewarded with the richest, flakiest chocolate rolls. I heard chocolate croissants were borderline jealous of all these flakes.

Do These Taste Like Cinnamon Rolls?

As far as the process goes, we're essentially making homemade cinnamon rolls but with a chocolate filling. Make the dough, let it rise, punch it down, roll it out, add the chocolate filling, roll up jelly roll style, cut into rolls, let them rise until puffy, then bake. If you've made homemade cinnamon rolls before, this process isn't anything new. We do use cinnamon in the filling, but it's really just a background flavor behind all the chocolate and brown sugar. They certainly resemble cinnamon rolls, but they taste like homemade bread swirled with gooey melted chocolate.

Step-By-Step Photos
Proofing the yeast:

After the dough comes together, knead by hand or with your stand mixer. (See my How to Knead Dough tutorial for extra help with this step.) The dough is now ready to rise. Here is the soft dough before and after the 1st rise:

Here are the rolls before and after the 2nd rise. See how puffy they get?

I don't want to stand in your way of chocolate bliss, so I promise I'm almost done. 😉

Espresso Glaze & Other Topping Options

I couldn't decide on a topping that would be legendary enough for these extraordinary rolls, but espresso glaze comes pretty close. The bitter espresso powder helps offset the sweet confectioners' sugar and all the sweetness in the rolls themselves. It would taste divine on these no yeast cinnamon rolls too!

Other topping options include salted caramel, vanilla icing, the maple icing from maple bacon doughnuts, or cream cheese icing from homemade cinnamon rolls or raspberry sweet rolls. For something simple, a light dusting of confectioners' sugar would be beautiful. Peanut butter frosting would be over-the-top and I'm certain all your sweet teeth would be satisfied for weeks. Ha!

And, again, these rolls are RICH so you could easily skip the icing on top.

See Your Chocolate Sweet Rolls!

Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

More Cinnamon Roll Varieties:

Chocolate Sweet Rolls

5 Stars 4.9 from 285 reviews

Description
These rich and fluffy chocolate sweet rolls come together with a buttery soft fresh homemade dough and brown sugar chocolate filling. They're shaped like cinnamon rolls, but taste like flaky chocolate babka. Y ou can make the chocolate rolls within a few hours or get started the night before using the overnight preparation option.
Chocolate Filling

Espresso Icing

1. Prepare the dough: Whisk the warm milk, 2 Tablespoons sugar, and the yeast together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow mixture to sit for about 5 minutes or until foamy on top. *If you do not own a mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/silicone spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or silicone spatula is a better choice.*

2. Add the remaining sugar, the butter, eggs, salt, and 1 cup (about 130g) of flour and beat on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add 3 cups (about 400g) flour, switch the mixer down to low speed, and beat until a soft dough forms and pulls away from the sides of the bowl. Dough will be very soft, but not overly sticky. Beat in 2-3 more Tablespoons of flour if dough seems very sticky. Avoid adding more flour than you need.

3. Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 6-8 full minutes, or knead by hand on a lightly floured surface for 6-8 full minutes. (If you're new to bread-baking, my Knead the dough: How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger-if it slowly bounces back, your dough is ready to rise. You can also do a "windowpane test" to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it's thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.

4. 1st Rise: Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. (I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)

5. Grease the bottom and sides of a metal or glass 9×13-inch baking dish or line with parchment paper.

6. Roll out the dough: Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin, roll dough into a 10×16-inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out, stop what you're doing, cover it lightly, and let it rest for 10 minutes to relax the gluten. When you return to the dough, it should stretch out much easier.

7. For the filling: Mix all of the filling ingredients together except for the chopped chocolate/chocolate chips. The softer the butter is, the easier it is to mix. (Microwave it for a few seconds to soften if needed.) Spread mixture all over the dough. Sprinkle chopped chocolate/chocolate chips evenly on top. Tightly roll up the dough to form a 16-inch-long log. If some filling spills out, sprinkle it on top of the roll. With an extra sharp knife, cut into 12 even rolls, between 1-1.5 inches each. Arrange in the prepared baking pan.

8. 2nd Rise: Cover the rolls tightly and allow to rise until doubled in size, about 1 hour. (Or use the overnight option below.)

9. Preheat the oven to 350°F (177°C). Bake rolls for about 25-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.

10. Make the icing: Warm the cream on the stove until barely simmering or warm it in the microwave for 15-30 seconds. Whisk espresso powder into the warm cream, then whisk in the confectioners' sugar and vanilla extract until combined. Drizzle the icing over the warm rolls and serve immediately.

11. Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions - Overnight: To prepare the night before serving, prepare the rolls through step 7. Cover the rolls tightly and refrigerate for 8-12 hours. (16 hours max. 8-12 hours is best, but 16 hours is OK if absolutely needed. Do not exceed 16 hours.) The next morning, remove from the refrigerator and allow to rise on the counter for 1-2 hours before continuing with step 9.

2. Make Ahead Instructions - Freezing: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here's how: bake the rolls in step 9 for only about 10 minutes. Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and place in the refrigerator overnight to thaw. Once thawed, finish baking them for about 20 minutes.

3. Special Tools (affiliate links): Electric Stand Mixer (or Glass Mixing Bowl with Wooden Spoon/Silicone Spatula) | 9×13-inch Baking Pan | Rolling Pin | Cooling Rack | Whisk

4. Milk: Use whole milk for the best, richest tasting dough. You could also use buttermilk. 2%, 1%, or nondairy milk work in a pinch. Do not use nonfat milk.

5. Yeast: Make sure you use 1 Tablespoon of yeast, which is a little more than 1 standard packet. You can use active dry or instant yeast in this recipe. Follow all of the same instructions. If using active dry yeast, the rise times are usually *slightly* longer, but not much. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

6. Best Flour to Use: For best texture, I recommend bread flour. The same amount of all-purpose flour works and the rolls will still be wonderfully rich and soft. The rolls are a little more chewy and flaky when using bread flour.

7. Chocolate: I usually use and recommend one 4 ounce (113g) baking chocolate bar, such as Ghirardelli or Bakers 4 ounce bars sold in the baking aisle. Chopped fine, this is about 3/4 cup. You can use semi-sweet or bittersweet. Avoid white chocolate or milk chocolate because the rolls will be overly sweet. You can use about 3/4 cup of chocolate chips, mini or regular size, instead. Chocolate chips weigh a little more, so use 135g if you are using a scale.

8. Heavy Cream & Espresso Powder: In first part of the icing recipe, we are essentially making a creamy and very strong espresso liquid by mixing warm cream with espresso powder. (Make sure you use instant espresso powder, which is typically sold as simply "espresso powder.") Feel free to use 3 Tablespoons of very strong brewed espresso or black coffee instead. Mix icing ingredients together, then add 1 more Tablespoon brewed espresso or black coffee to thin out if needed/desired.

9. Half Batch: You can halve this recipe by halving all of the ingredients and using an 8 or 9 inch square or round pan. The 1st dough rise time may be a bit shorter. Roll the dough out to (approximately) a 7×10 inch rectangle. Roll up into a 10 inch log, then cut into 6 rolls. 2nd dough rise time will be about the same. Bake time is a few minutes shorter.

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Rich & Fluffy Chocolate Sweet Rolls - Sally's Baking Addiction

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These outrageously rich chocolate sweet rolls come together with a buttery soft homemade dough and brown sugar chocolate filling.

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“Teaching kids to count is fine, but teaching kids what counts is best.” — Bob Talbert

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“Teachers can make such a profound impact on our lives and should be honored as heroes.” — Rainn Wilson

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1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)

3/4 cup (62g) unsweetened natural cocoa powder

1 and 3/4 cups (350g) granulated sugar

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons espresso powder (optional)

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup (240ml) buttermilk, at room temperature

1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

1 and 1/4 cups (282g) unsalted butter, softened to room temperature

3 and 1/2 cups (420g) confectioners’ sugar

3/4 cup (65g) unsweetened cocoa powder (natural or dutch process)

3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature

1/4 teaspoon salt

1 teaspoon pure vanilla extract

optional for decoration: semi-sweet chocolate chips

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With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will soon be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake, too. See recipe note.

Originally published in 2013 and now with more in-depth descriptions, a helpful video tutorial, clearer instructions, and different ways to use this classic chocolate cake recipe. I hope you enjoy all the new features in this recipe post!

Devil's Food Chocolate Cake... But Better

This pictured cake is a combination of chocolate buttercream and mock-devil's food cake. You know the Devil's Food chocolate cake you get at a restaurant or even from a box mix? This is that exact cake, only completely homemade. Notice the reddish tint? That's where the name Devil's Food comes from. The baking soda in this recipe reacts with the natural cocoa powder, which results in the reddish color. More on the science behind using dutch-process vs. natural cocoa powder here, if you're interested.

This is, without a doubt, the best chocolate cake I've ever had. And judging by your feedback in the reviews, I'm confident you'd say the same thing!

This Chocolate Cake Is:

Extra moist

2 layers, but can be made as 3 layers or as a sheet cake

Soft with a velvety crumb

Deeply flavorful

Unapologetically rich, just like my flourless chocolate cake

Covered with creamy chocolate buttercream

Key Chocolate Cake Ingredients & Why

Each ingredient serves an important role. For best results, do not make substitutions.

1. All-Purpose Flour: The structure of the cake. Unlike confetti cake where you can use either, do not use cake flour here-when combined with ultra-light cocoa powder, cake flour is too fine for this cake.

2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder. If you're interested, see dutch-process vs natural cocoa powder for an in-depth explanation.

3. Baking Soda & Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.

4. Salt: Salt balances the flavor.

5. Espresso Powder: Espresso powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise. I use espresso powder in my chocolate zucchini cake, Guinness cake, chocolate raspberry cake, and marble loaf cake too!

6. Oil: Don't use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.

7. Eggs: Use 2 room temperature eggs. To speed up the gently warming, place refrigerated eggs in a cup of warm water for 10 minutes. Did you know what the temperature of your ingredients has a direct correlation to the success of your recipes? Unless otherwise noted, use room temperature ingredients.

8. Buttermilk: This chocolate cake requires the moisture and acidity from buttermilk. Lately I've been using a mix of sour cream and buttermilk, as well as reducing the hot liquid. You can read more about this next and see my dark chocolate mousse cake, tuxedo cake, black forest cake, German chocolate cake, and chocolate peanut butter cake recipes.

9. Vanilla Extract: Vanilla extract adds flavor.

10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder's flavor. It also encourages it to bloom and dissolve appropriately. You'll notice I don't use hot liquid in my chocolate cupcakes recipe. That's because there isn't the same volume of dry ingredients. With this amount of cake batter, we need a hot liquid to break up the cocoa powder lumps resting in all that flour. If you don't drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee. (Decaf coffee works!)

What an Easy Cake!

No mixer required for the batter, simply whisk the dry ingredients in one bowl and the wet ingredients in another bowl. Pour the wet ingredients into the dry ingredients (or vice versa, it doesn't make any difference), add the hot coffee, then whisk everything together. The cake batter is thin. Divide between 2 9-inch cake pans. You can easily stretch it to 3 or 4 8-inch or 9-inch cakes if needed. Or make a quarter sheet cake using a 9×13-inch cake pan. See my recipe notes for details.

Need a 1 layer cake? Use this mint chocolate cake recipe for 1 9-inch round cake.

Need cupcakes? Use either my super moist chocolate cupcakes or cream-filled chocolate cupcakes recipe.

Lately I've Been Using Sour Cream

As mentioned above and in the video tutorial, there are two ways to prepare this cake batter and the slight difference involves the wet ingredients. You can follow the recipe as written using buttermilk and hot coffee/water. Or you can add sour cream. Whichever way you make it, the process is the same. (Just reduce the liquids and add sour cream!)

1. Original Version (pictured and written below): The original recipe produces a very thin batter. The cake is extra soft with a deliciously spongey texture.

2. Sour Cream Version (written in recipe notes and shown in video tutorial): By replacing some of the buttermilk and hot coffee with sour cream, the cake batter is slightly thicker and produces a slightly denser cake with more structure. I love using sour cream in my vanilla cake, too!

Both cakes are equally moist and chocolatey with the same flavor and ease of preparation. It just depends if you want a spongier cake or not. 🙂

Silky Chocolate Buttercream

Like my yellow cake, I use my favorite chocolate buttercream. I slightly increase the amount of each ingredient to produce extra frosting. If you prefer a thinner layer of frosting, use the chocolate buttercream recipe. But if you crave extra buttercream, follow the frosting measurements below. You need 6 ingredients total:

Because there is no leavening occurring, you can use either dutch-process or natural cocoa powder in the buttercream. Heavy cream provides an extra creamy frosting, but milk can be substituted if needed.

While I love chocolate frosting here the most, this cake is also wonderful with vanilla buttercream or strawberry buttercream frosting instead!

So, why do I call it triple chocolate layer cake when it only has 2 layers? Well, chocolate is used three times: chocolate cake, chocolate frosting, chocolate chips. Press a handful on top like we do with warm chocolate chip cookies, or go with "the more the better" motto like we did. Let's eat!

Deliciously Moist Chocolate Layer Cake

Description
This is my favorite homemade chocolate cake recipe. With a super moist crumb and fudgy, yet light texture, this chocolate cake recipe will be your favorite too. Top with chocolate buttercream and chocolate chips for 3x the chocolate flavor. You can also prepare this chocolate layer cake as a sheet cake. See recipe Note.
Cake

Chocolate Buttercream

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it's helpful, see this parchment paper rounds for cakes video & post.)

2. Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.

3. Divide batter evenly between pans. Bake for 23-26 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean. (Note: Even if they're completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as all-purpose flour and can't hold up to all the moisture necessary to make a moist tasting chocolate cake. It's normal!)

4. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.

5. Make the buttercream: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Do not over-whip. Add 1/4 cup more confectioners' sugar or cocoa powder if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. (I usually add 1 more.) Taste. Add another pinch of salt if desired.

6. Assemble and frost: If cooled cakes are domed on top, use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called "leveling" the cakes. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and bench scraper for the frosting. Garnish with chocolate chips, if desired.

7. Refrigerate uncovered cake for at least 30-60 minutes before slicing to help set the shape. After that, you can serve the cake or continue refrigerating for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.

8. Cover leftover cake tightly and store in the refrigerator for 5 days. I like using a cake carrier for storing and transporting.

Notes

1. Make Ahead & Freezing Instructions: Prepare cake through step 4. Wrap the individual baked and cooled cake layers tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature then continue with step 5. You can prepare the chocolate buttercream 2-3 days in advance. Cover and refrigerate, then bring to room temperature before spreading onto/assembling the cake. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or serve cold.

2. Special Tools (affiliate links): 9-Inch Cake Pans | Electric Mixer ( or Stand Mixer ) | Glass Mixing Bowls | Whisk | Cake Stand, Serving Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Cake Carrier (for storing)

3. 3 Layer Cake: You can also prepare this cake as a 3 layer cake. Divide batter between three 8-inch or 9-inch cake pans in step 1 and bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. This frosting will be enough for 3 layers. If desired, use the frosting recipe from my Piñata Cake if you want extra frosting.

4. Cocoa Powder: Use natural cocoa powder in the cake, not dutch-process. (See dutch-process vs natural cocoa powder for more information.) Since there is no leavening occurring in frosting, you can use either natural or dutch-process in the chocolate buttercream.

5. Buttermilk: Buttermilk is required for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough room temperature whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won't taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade "buttermilk" will be somewhat curdled and ready to use in the recipe.

6. Sour Cream Version: Lately I've been using a mix of sour cream and buttermilk, as well as reducing the hot coffee. Reduce the buttermilk and hot coffee to 1/2 cup (120ml) each. Add 3/4 cup (180g) of room temperature full-fat sour cream with the wet ingredients. You can see this described above, in the video tutorial, and in my dark chocolate mousse cake. That cake and this cake are both fantastically moist, but the sour cream version has a slightly sturdier crumb.

7. FAQ: The sour cream version (note above) makes a sturdy enough cake that will hold under fondant.

8. Amount of Cake Batter: This recipe (and the sour cream version) yields about 6 cups of batter, which is helpful if you need it for different Cake Pan Sizes & Conversions.

9. Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about why room temperature ingredients are important.

10. Espresso Powder/Coffee: Espresso powder and coffee will not make the cake taste like coffee. Instead, they deepen the chocolate flavor. I highly recommend them both. You can use the same amount of instant coffee (the powder) instead of espresso powder if desired. If coffee isn't your thing, you can leave out the espresso powder and use extra hot water or hot chai tea.

11. Bundt Pan: I recommend my chocolate cream cheese bundt cake but without the cream cheese filling. Reduce buttermilk in that recipe to 1/4 cup and increase sour cream to 1 cup.

12. 9×13 Inch Pan: You can bake this cake in a 9×13-inch baking pan. Same oven temperature, about 35-40 minutes bake time.

13. Chocolate Cupcakes: Here is my favorite chocolate cupcakes recipe. Same unbelievable texture as this cake! (You'll notice I don't use hot liquid in that recipe. That's because there isn't the same volume of dry ingredients to break up. If you need more than 1 dozen chocolate cupcakes, use this chocolate cake recipe for 2-3 dozen. Same baking instructions as my chocolate cupcakes.

Recipe adapted from Ina Garten and originally from Hershey's Keywords: cake, chocolate cake

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Chocolate Layer Cake (Popular Recipe!) - Sally's Baking Addiction

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This is my favorite homemade chocolate cake recipe. Top with creamy chocolate buttercream and chocolate chips for 3x the flavor!

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“Education is the most powerful weapon which you can use to change the world.” — Nelson Mandela

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“You can’t stop a teacher when they want to do something. They just do it.” ― J.D. Salinger

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“It’s the teacher that makes the difference, not the classroom.” –Michael Morpurgo

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I made these with M&M's and white chocolate chips.

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I made these with my secret chocolate cake recipe.

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This is a strawberry tres leche cake I made for fun.

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I added extra chocolate chips to these!

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My first time trying to make mini lava cakes.

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Information on the use of technology in classrooms.

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Information on the use of technology in classrooms.

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Drexel University School of Education
Technology provides instant accessibility to information, which is why its presence in the classroom is so vital. Smart phones, computers, and tablets are already an omnipresent element of everyday life for students and teachers alike. It's only natural that the use of technological devices in the classroom are explored to create meaningful learning experiences for students of all ages.

Utilizing different types of technology in the classroom, including a virtual classroom, creates learners who are actively engaged with learning objectives. The implementation of technology also creates pathways for differentiated instruction to meet the unique needs of students as individual learners within a broader classroom climate.

What Does Technology Integration Mean in Education?

Integration of technology in education simply refers to the use of technology to enhance the student learning experience. Utilizing different types of technology in the classroom, including a virtual classroom, creates learners who are actively engaged with learning objectives. The implementation of technology also creates pathways for differentiated instruction to meet the unique needs of students as individual learners within a broader classroom climate.

How to Integrate Technology in the Classroom

There is a common misconception that the integration of technology in the classroom can be a financial burden for school districts, but students do not necessarily need their own tablets or laptops to succeed with technology. The use of technology during whole-class instruction can foster student engagement for auditory and visual learners. Integrating simple technologies Power Points, games, internet homework assignments, or online grading systems can be difference makers in students' growth in the classroom.

Power Points and Games

Powerpoint presentations can be used to introduce a classroom concept while providing the opportunity for engagement. Along with the use of graphics and bulleted information, links to videos that accompany the ideas presented in the Powerpoint can be embedded within the slides.

Educational apps in the classroom like Kahoot can be used to review information after a lesson or unit. Teachers can create and share Kahoots with one another while students can create anonymous user names to participate in the game. This allows for whole-class participation from students who may usually be reluctant to participate in class. Kahoot is accessible to play on phones or computers and teachers can determine if they want students to work independently or be assigned to teams.

Internet Homework Assignments

Posting homework assignments online (via learning platforms like Blackboard, Brightspace, and Moodle) is one way many teachers can begin to integrate technology in the classroom. Assignments are easily accessible, which can increase student engagement and help students become more organized.

Online grading Systems

Communication is a key element in education that helps teachers, administrators, parents, and students recognize a student's strengths and areas for improvement. Online grading systems such as PowerSchool open and facilitate lines of communication where teachers can post grades, analyze student attendance patterns, and manage transcript data.

Classroom Tablets

For classrooms that are fortunate enough to have tablets for students, technology can allow teachers to implement differentiation throughout instruction. Students can work at their own pace during assignments and teachers have the opportunity for one-on-one instruction.

Listserv

Software such as Listserv allows parents to manage and organize their emails. Parents can receive updates from teachers about important announcements, newsletters, and discussions that keep frequent lines of communication open.

Strategies of Implementation for Age Groups

The benefits of technology can enhance any contemporary classroom. However, the way technology is implemented and used in classrooms of various grade levels and content areas will differ.

Ways to Incorporate Technology in the Elementary Classroom

For younger students, technology can be used to build fundamental skills to prepare them for future independent learning. Students can use interactive games to reinforce math, spelling, phonetic, and reading skills. Sites like Spelling Training permit students or teachers to upload their own word lists to practice word pronunciation and create interactive games. Parents can also use these sites to exercise fundamental skills beyond the walls of the classroom.

Using Technology in the Middle School Classroom

As students begin to take steps to transform into independent thinkers, they can use technology to develop basic life skills. Students at the middle school level will gain independence by having different teachers for each subject. Using technology to acquire skills such as conducting research can be applied to any content area. Websites like Easy Bib guide students to find credible sources through a variety of search engines and teach students to correctly cite those sources to avoid plagiarism.

Technology in High School Classrooms

Once students reach their secondary education, they can discover ways to use technology that can be beneficial for college and career development. Familiarization with Microsoft Office and Google Drive teach students to make spreadsheets, slide show presentations, and share documents where they can receive fluid feedback on their work. Many careers use these elements of Microsoft and Google to organize information and collaborate between colleagues or clients.

Why is it Important to Integrate Technology in the Classroom

Teachers often find success when they present the opportunity to use technology in the classroom. There are various benefits and effects when technology is used for educational instruction and some may argue that not all of the effects are positive. Having an infinite flow of information and entertainment available at any given time could be seen as a distraction, but if technology is integrated into the classroom with routines in place that are monitored or assessed, the pros of using technology in the classroom outweigh the cons.

Keeping students engaged

Active engagement is a key part of any lesson plan. Whether students are working independently or collaboratively, technology engages students because it is interactive.

Helps students with different learning styles

Not all students learn and retain information in the same way or at the same speed. Technology is an opportunity for teachers to differentiate instruction to modify information for the appropriate learning capabilities of their students. The use of technology can also allow students to work at their own paces.

Prepare students with life skills

Technology has become its own form of literacy because of how often it is used in everyday life. Many careers use at least one aspect of Microsoft Office or Google Drive on a daily basis: balancing budgets on spreadsheets, creating decks or slide shows to be presented, or attaching documents to emails to communicate important information. Allowing students to learn and refine these skills prepares them for life beyond the classroom.

For additional information about programs or certifications associated with technology in the classroom, visit Drexel University's School of Education Instructional Technology Specialist Certification program.

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How to Integrate Technology in the Classroom - School of Education

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Check out our list of tips for the best ways on how to use technology in the classroom. Learn the benefits & effects of technology with Drexel University.

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History of technology use in classrooms.

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History of technology use in classrooms.

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Technology has always been at the forefront of human education. From the days of carving figures on rock walls to today, when most students are equipped with several portable technological devices at any given time, technology continues to push educational capabilities to new levels. In looking at where educational methods and tools have come from to where they are going in the future, technology's importance in the classroom is evident now more than ever.
A History of Classroom Technology: The Primitive Classroom

In the Colonial years, wooden paddles with printed lessons, called Horn-Books, were used to assist students in learning verses. Over 200 years later, in 1870, technology advanced to include the Magic Lantern, a primitive version of a slide projector that projected images printed on glass plates. By the time World War I ended, around 8,000 lantern slides were circulating through the Chicago public school system. By the time the Chalkboard came around in 1890, followed by the pencil in 1900, it was clear that students were hungry for more advanced educational tools.

Radio in the 1920s sparked an entirely new wave of learning; on-air classes began popping up for any student within listening range.

Next came the overhead projector in 1930, followed by the ballpoint pen in 1940 and headphones in 1950.

Videotapes arrived on the scene in 1951, creating a new and exciting method of instruction.

The Skinner Teaching Machine produced a combined system of teaching and testing, providing reinforcement for correct answers so that the student can move on to the next lesson.

The photocopier (1959) and handheld calculator (1972) entered the classrooms next, allowing for mass production of material on the fly and quick mathematical calculations.

The Scantron system of testing, introduced by Michael Sokolski n 1972, allowed educators to grade tests more quickly and efficiently.

The pre-computer years were formative in the choices made for computers in the years following. Immediate response-type systems (video, calculator, Scantron) had become necessary, and quick production of teaching materials, using the photocopier, had become a standard. The U.S. Department of Education reports that high school enrollment was only 10% in 1900, but by 1992 had expanded to 95%. The number of students in college in 1930 was around 1 million, but by 2012 had grown to a record 21.6 million. Teachers needed new methods of instruction and testing, and students were looking for new ways to communicate, study, and learn.

The Entrance and Significance of Personal Computers

Although the first computers were developed in the '30s, everyday-use computers were introduced in the '80s. The first portable computer, in 1981, weighed 24 pounds and cost $1,795. When IBM introduced its first personal computer in 1981, the educational world knew that it was on the verge of greatness. Time magazine named The Computer its " Man of the Year " in 1982, and aptly so: the foundation of immediate learning capabilities had been laid. Time declared, "it is the end result of a technological revolution that has been in the making for four decades and is now, quite literally, hitting home."

Toshiba released its first mass-market consumer laptop in 1985 (the T1100), and Apple's infamous Mac (which later evolved into the Powerbook) was available starting in 1984.

In 1990, The World Wide Web was given life when a British researcher developed Hyper Text Markup Language, or HTML, and when the National Science Foundation (NSF) removed restrictions on the commercial use of the Internet in 1993, the world exploded into a frenzy of newfound research and communication methods.

The first Personal Digital Assistants (PDAs) were released by Apple Computer Inc. in 1993, and with that, computers were a part of every day, if not every moment. By 2009, 97% of classrooms had one or more computers, and 93% of classroom computers had Internet access. For every 5 students, there was one computer. Instructors stated that 40% of students used computers often in their educational methods, in addition to interactive whiteboards and digital cameras. College students nowadays are rarely without some form of computer technology: 83% own a laptop, and over 50% have a Smartphone.

The Future of Technology in the Classroom

It seems like years since MySpace, first introduced in 2003, Facebook (2004) and Twitter (2007) have changed both the communication and business worlds. Instant connectivity has branched out from merely a tool of personal communication, to a platform for educational instruction and outreach. Social media is now being recognized as an accepted form of instruction in some instances, and groups such as Scholastic Teachers provide excellent support and tips for instructors. Many instructors use social media to communicate directly with their students, or to form forum-style groups for students to communicate with each other, and the method seems to be proving valuable in providing one-on-one attention to student's questions and concerns.

With the classroom having already evolved into a hotbed of technological advances, what can the future possibly hold that could further educational proficiencies even more?

Biometrics, a technology that recognizes people based on certain physical or behavioral traits, is on the technological horizon. The science will be used to recognize the physical and emotional disposition of students in the classroom, altering course material to tailor to each individual's needs based on biometric signals.

A second up-and-coming technology is Augmented Reality (AR) glasses, rumored to be on Google's release list, and this technology could be a whole new world for education. AR Glasses (or even contact lenses) will layer data on top of what we naturally see, to allow for a real-world learning experience. For example, a student wearing AR Glasses could potentially sit at his desk and have a conversation with Thomas Edison about invention. It was Edison, after all, who said that "Books will soon be obsolete in schools. Scholars will soon be instructed through the eye."

Multi-touch surfaces are commonly used through equipment such as the iPhone, but the technology could become more relevant to education through entirely multi-touch surfaces, such as desks or workstations. This could allow students to collaborate with other students, even those around the world, and videos and other virtual tools could be streamed directly to the surface.

Educators and the Evolution of Technology in the Classroom

With the evolution of technology, educational capabilities are growing and changing every day. The Internet is a vast electronic library of information, and both research and instruction can be achieved through a click of the mouse. With these advances come new responsibilities to the instructor and therefore increase the value of a Master of Science in Education in Learning Design and Technology. As technology advances, an educator's abilities will grow by leaps and bounds, and without the knowledge of these changes and capabilities, an instructor has a good chance of being left behind.
A career in education requires hard work and dedication, but, for the diligent educator, can prove very rewarding. For those who are serious about success in the education field, staying well-informed of current and changing technologies is imperative. As the world of technology evolves, the learning environment, both on-campus and online, will equally progress, and the need for teachers who are educated in technology and design will continue to grow.
Learn more about the online MSEd in Learning Design and Technology at Purdue University today and help redefine the way in which individuals learn. Call (877) 497-5851 to speak with an admissions advisor or to request more information.

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The Evolution of Technology in the Classroom - Purdue University College of Education

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Technology has always been at the forefront of human education. From the days of carving figures on rock walls to today, when most students are equipped with several portable technological devices at any given time, technology continues to push educational capabilities to new levels. In looking at where educational methods and tools have come from to where they are going

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Technology is at the center of our lives in most environments, and the classroom is no exception. Student in today's classrooms have grown up in a world surrounded by technology. They do not know what it is like to experience life without cell phones, computers, televisions and other common tech devices.

Despite this familiarity with technology, educational environments may be slow to integrate technology into the classroom. Many schools still use analog tools, such as books, notebooks, whiteboards and posters in instructional design. This could be attributed to lack of funding. However, some school districts have invested in instructional technology for the classroom by securing grant funding or donations from community and business partners. This includes smart boards to replace outdated projectors as well as personal digital devices such as iPads or Chromebooks.

Technology has the potential to make aspects of education easier and more equitable in many ways. Let's find out how teachers and students can benefit from additional technology in the classroom.
In This Article:
Embracing Technology in the Classroom

Are you ready to start using technology as a teaching tool? Increasingly, educators are recognizing the value of technology in K-12 education, according to an Education Week Special Report. ¹

As beneficial as using technology in the classroom can be, it's still important to remember the overall goals: to help students learn, succeed and prepare for life with confidence. With that in mind, teachers and administrators should carefully evaluate each new technology to determine whether it will indeed support intended learning outcomes and enable students to master the lesson plan. Furthermore, educators must collaborate with IT staff to thoroughly vet the privacy and safety standards of any new technology before it's brought into the classroom.

8 Benefits of Technology in the Classroom

Using technology in your teaching can help many students succeed in their learning. Here are eight top benefits of using technology in the classroom:

1. Increased Student Engagement

Students who use technology in the classroom may be more engaged. When schools have a 1:1 initiative (one device for every student), students benefit because technology can be more smoothly integrated into the curriculum. Many teachers use interactive software and programs as learning technologies so that students can respond to questions and lectures digitally. In addition, gamified learning makes education fun and engaging as they earn badges and move through competencies.

2. Collaboration

Technology makes it easier for students to collaborate and save their work. Traditionally, when students collaborated, they may have created posters or notes of their work together. However, technology allows students to create digital collections of research and ideas. They can draw and write together in the same program, creating documents and projects that are fully collaborative.

3. Inclusion

Technology allows some students to be included in the classroom in ways they have never been before. Many students who receive special education can benefit from technology that helps them write, spell, read and do mathematical computation. Word processors can point out spelling mistakes to students. Adaptive readers highlight text or read aloud to students so they can research and use websites like their peers using technology. As technology becomes more prevalent in schools, students who receive special education and use a laptop for help will not stand out or seem out of place.

4. Differentiation

Technology gives students access to a variety of programs and information sources at the simple click of a button. Teachers can find leveled readers or allow students to choose research topics that fit their interests much more easily than by going to the library where resources may be limited. In addition, teachers can assign programs to help students remediate or expand their knowledge so that students can process or investigate topics further. This work can be done during centers or group work, freeing the teacher to attend to individual students or other small groups. Using technology in this way ensures that all the students get what they need.

5. Productivity

Analog tools need to be tended to, cared for and replaced. Using technology allows students to access what they need when they need it. They can keep calendars online, and teachers can push due date reminders in a learning management system (LMS). Word processors do not need to be sharpened and online books do not get lost. Technology allows students instant access to all the materials they need, saving time, space and mental effort.

6. Creativity

The content available online is endless. Students who are interested in learning about arts, music, videos - and virtually anything else - can find plenty of resources. Any creative endeavor that calls to a student can be supported by technology. Tablets have the capabilities to capture students' sketches. Editing software lets students bring photos to life and manipulate them in creative ways. Technology can enhance creativity rather than inhibit it if students are given choice about what they create.

7. Automation

A huge benefit of educational technology for teachers is automation. You can upload lessons into an LMS for students to access on their own time. Online assessments make grading easy and parents can automatically be messaged when students receive a failing grade. Teachers are always looking for ways to find more time in the day, and technology can assist in big ways.

8. Future Focus

We do not yet know what types of jobs will be around when many of our students are adults joining the workforce, but we do know that technology is not going anywhere. Students will need strong technology skills to be successful in whatever job or career they may go into after school. Simply having a mindset that embraces the process of learning and using new technology can make a difference in a student's future.

What Are Some Examples of Using Technology in the Classroom?

If you are interested in using online technology aids in the classroom, here are a couple popular methods to help you get started:

Virtual Textbooks

Among the many benefits of computers for students in the classroom is the potential to access virtual textbooks. Virtual textbooks connect students to a considerable volume of information in an engaging and accessible way. However, it's important for school administrators to ensure that students have the necessary digital resources to access these virtual textbooks at home.

Online Courses

Some K-12 schools are taught entirely online, while others have embraced a hybrid online/in-person model. Both can be helpful for supporting student success.

For example, some smaller school districts might not have the resources necessary to offer more than the standard core classes plus a few enrichment courses (art, physical education, etc.) Access to online classes opens the door to greater opportunities to students in these school districts. Whereas before, students might have only had the option of learning Spanish, for example, they may be able to access online courses for German, French or a variety of other languages.

Using Technology in Teaching: Classroom Technology Tools

Technology plays an important role in both virtual and classroom learning. FlipGrid and Zoom are a couple useful tools you can use in your classroom to help get both students and parents engaged.

FlipGrid

FlipGrid is a video discussion platform for students of all ages. It's much like an online discussion forum for a class, but in video format. The teacher posts a video topic pertaining to the lesson plan and the students record their own discussion videos and post them to the grid.

FlipGrid can offer greater accessibility and engagement for students than traditional text-based discussion platforms. It's also easy to learn how to use, and there is a free version.

Zoom

Zoom is the web-based videoconferencing platform that many people relied upon for meetings during the pandemic. It's also handy for teachers, and not only for those teaching online classes.

Consider implementing Zoom technology in other useful ways, such as virtually bringing a guest speaker to class. You might even suggest Zoom meetings for parent-teaching conferences as a way to boost parental involvement.

Earning a Teaching Degree and Learning More About the Benefits of Computers for Students

The benefits of technology in the classroom are undeniable. As you can see, a teaching career offers limitless potential for innovation. From using technology in teaching to boosting student engagement and parental involvement, you could make a considerable difference in your community as a teacher.

Your first step toward becoming a teacher is to earn a teaching degree. You have many options to choose from. Start by considering which age group you'd like to teach. For example, you could earn a Bachelor of Science in Early Childhood Education or a Bachelor of Science in Elementary Education.

If you decide you'd like to teach older kids, you'll need to specialize in a particular subject area, as well. For instance, if you are passionate about the power of language, you might pursue a Bachelor of Arts in English for Secondary Education.

Be sure that the degree you select leads to teacher licensure for the state in which you plan to work. In addition to taking coursework in pedagogy and your subject area, you will gain practical experience with a student teaching rotation. You'll also need to meet other licensure requirements for your state, such as passing a background check.

If you are interested in learning how educational technology can benefit your classroom, join us at Grand Canyon University for any of our teaching degree programs. Many of them have a technology-focused approach that will help you learn to integrate new skills and new ways of using technology in your classroom. Fill out the form at the top of your screen to take the next step in your academic journey.

¹EdWeek (n.d.) The Future Classroom: What Will It Look Like and How Will It Be Different? Education Week. Retrieved February 2023.

Approved by the associate dean for the College of Education on March 14, 2023.

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How Using Technology in Teaching Affects Classrooms

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Learn about using technology in teaching and the many benefits of technology in the classroom. Earn your teaching degree at GCU.

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12 Pros and Cons of Technology in the Classroom

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Explore the pros and cons of technology in the classroom. Technology is a powerful tool that positively impacts learning.