Chocolate Snickerdoodles

1. Preheat oven to 400°F and line two sheet pans with parchment or Silpat mats. If using parchment paper, please be careful and watch to make sure the bottoms of the cookies don’t burn.

2. First make the cinnamon-sugar coating: In a baking dish, mix together sugar and cinnamon till completely combined. Set aside.

3. For the cookies: In the bowl of an electric mixer, beat together your butter and sugar until fluffy and white, about 2 minutes on medium speed. Add your eggs one at a time, stopping the mixer and scraping down sides and bottom of bowl after each addition. Add your vanilla extract and mix again.

4. In another bowl, whisk together your flour, sifted cocoa, cream of tartar, baking soda and salt.

5. With mixer on low speed, slowly add your dry ingredients into your butter mixture and mix until just combined.

6. With a 1 1/2-inch size ice cream scoop or a tablespoon, scoop out balls of dough and roll each ball in your cinnamon sugar mixture. I used a fork to turn balls in the cinnamon sugar. Make sure all sides of dough balls are coated.

7. Place balls of dough on your baking sheet, spacing about 1 1/2″ apart. Gently press down each ball so that it’s flat.

8. Bake 10-12 minutes at 400°F in the center of your oven. Again, please watch bottoms of cookies if baking on parchment paper. Cookies are done with they are slightly browned along bottom and sides, cracked on top and slightly set in center. Remove pans from oven and set on a rack.

9. Allow cookies to cool 10 minutes on the pan and then remove them to cool completely on a wire rack.

Notes:
– Makes about 2 dozen cookies.
– Cookies will last up to 5 days at room temperature, if stored in an airtight container.
– Recipe from Piece of Cake: Home Baking Made Simple by David Muniz