At first glance, this recipe looks a little complicated but it’s actually quite fun to make. My advice is once you have the Tablespoon balls on the foil, cut them in half and then roll the balls. It makes the perfect size cookie!
Ingredients:
3 2/3 cups all-purpose flour
2 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup unsweetened cocoa
1 3/4 cups butter, softened
2 1/2 teaspoons vanilla extract
2 1/3 cups sugar, divided
4 teaspoons cinnamon, divided
3 large eggs
Stir together 2 cups flour, 1 1/4 teaspoon cream of tartar, 3/4 teaspoons baking soda, and 1/4 teaspoon salt in a medium bowl. Stir together cocoa and remaining 1 2/3 cups flour, 1 1/4 teaspoon cream of tartar, 3/4 teaspoon baking soda, and 1/4 teaspoon salt in another medium bowl. Beat butter, vanilla, 2 cups sugar, and 1 teaspoon cinnamon at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Spoon half of butter mixture into cocoa mixture; spoon remaining butter mixture into flour mixture. Beat plain batter until just blended; beat chocolate batter until just blended. Chill both mixtures 30 minutes. Preheat oven to 350 degrees. Stir together remaining 1/3 cup sugar and 3 teaspoons cinnamon in a small bowl. Drop plain dough by level Tablespoonfuls onto aluminum foil. Top each with 1 Tablespoon chocolate dough; roll together into a ball. Roll in cinnamon sugar. Place 3″ apart on parchment paper-lined baking sheets, and flatten. Bake at 350 degrees for 12-14 minutes or until edges are lightly browned, lightly tapping baking sheets halfway through to deflate cookies. Cool 5 minutes and transfer to wire racks to cool.
Yield: 2 1/2 dozen