Chocolate Snickerdoodle Cookies

Ingredients

1. 4 oz unsalted butter room temperature
2. 3/4 cup brown sugar either light or dark brown sugar
3. 1 large egg
4. 1 teaspoon pure vanilla extract
5. 1 cup all purpose flour
6. ½ cup cocoa powder
7. ½ teaspoon baking powder
8. ½ teaspoon baking soda
9. ½ teaspoon cream of tartar
10. 1/4 teaspoon kosher salt
11. 1 teaspoon cinnamon for rolling
12. 2 tablespoon granulated sugar for rolling

Instructions

1. Beat brown sugar with softened butter with the paddle attachment until combined and fluffy, about 1 minute. Add egg and vanilla, and beat for another minute until thoroughly combined.
2. In a small bowl, sift together flour, cocoa powder, baking powder, baking soda, and cream of tartar. Then stir in the salt until evenly distributed.
3. With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.
4. Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
5. Mix 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a shallow dish for topping.
6. Take the dough out of the fridge and portion with a small ice cream scoop, roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment-lined baking sheet about 2” apart. Don’t flatten them.
7. Bake for 8 - 9 minutes.
8. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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