Chocolate Snickerdoodle Cookies

Ingredients:

• 1 and 1/4 cups premium flour
• 1/4 cup cocoa powder
• 1.5 tsp cream of tartar
• 0.5 tsp of soda
• 1/4 teaspoon salt
• 10 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/3 cup white decorative sugar
• 1 and 3/4 teaspoons ground cinnamon

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 190°C.
2. In a medium bowl, whisk together the flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, beat the butter with the white and brown sugars with a mixer on medium speed until creamy, about 2 minutes. Increase the speed to medium-high and beat until fluffy, about 2 minutes more. Beat in the egg and vanilla extract; reduce the mixer speed to low, beat in the flour, and combine.
3. In a small, shallow bowl, combine the decorative sugar and cinnamon. Using damp hands, form the dough into 1-tbsp balls; roll in the cinnamon sugar to coat completely. Place on two baking sheets, spacing them about 7 cm apart.
4. Bake, rotating the baking sheets halfway through, until the cookies are set around the edges, 9-11 minutes. Let cool on the baking sheets for 2 minutes, then transfer to a wire rack and let cool completely.