12 Days of Cookies: Chocolate Snickerdoodles

Baking instructor, Nancy Burgeson makes a chocolate snickerdoodle and it is paired with Bridgeman’s chocolate chip ice cream.

1 cup butter (softened)                       
¼ cup cocoa powder
1 cup granulated sugar                       
1½ tsp cream of tartar
½ cup brown sugar                            
1 tsp baking soda
2 large eggs                                       
½ tsp ground cinnamon
2¾ cups all-purpose flour                  
½ tsp salt
(additional)  Course ground sugar for trim

Cream butter and sugars until light and fluffy. Add eggs, beating until combined. In separate, medium-sized bowl whisk together flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt. Add to creamed mixture beating until mixed well—be sure to scrape bowl down often. Refrigerate dough for 1 hour.

Preheat oven to 350°. Scoop or roll dough into small balls. Roll cookies in trim. Place trimmed dough balls on parchment-lined cookie sheet. Bake for 10 minutes—do not overbake or cookies will be hard.