Chocolate Snickerdoodles

Ingredients

• 1 tablespoon plus ¾ cups/150g Imperial pure cane sugar

• 1 teaspoon ground cinnamon

• 1⅛ cups/135g all purpose flour

• ¼ cup /25g unsweetened cocoa powder(natural or Dutch processed)

• 1 teaspoon baking powder

• ⅛ teaspoon sea salt

• ½ cup /113g unsalted butter at room temperature

• 1 large egg at room temperature

• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350F/180C and line a baking sheet with parchment paper and set aside.

• In a small bowl mix together cinnamon and 1 tablespoon sugar and set aside.

• This is used to roll the cookie dough.

• In a medium bowl stir together, flour, cocoa powder, baking powder and salt and set side.

• In a bowl of kitchen aid stand mixer fitted with paddle attachment, add butter and rest of sugar

• and cream well until it is pale and fluffy,

• To this add egg and vanilla extract and mix well once again.

• To the sugar-butter-egg mixture

• add dry ingredients and mix just to combine

• Shape the dough into a 1 tablespoon rounds and roll them in cinnamon sugar mixture

• and placed in prepared baking sheet for about 3 inch apart.

Bake the cookies for about 15 minutes until the middle part is soft and shiny.

• Remove from the oven and let them remain in the baking sheet for another 5 minutes. After that transfer to a wire-rack until it cools completely.

• Enjoy with cup of milk. You can keep the cookies at room temperature for 3 days in airtight container, if you have any left.

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