Chocolate Snickerdoodles
Makes a little more than 3 dozen cookies
1 2/3 cups or 265 grams, plus 1/4 cup or 50 grams granulated white or caster sugar
1 tablespoon ground cinnamon
2 cups or 240 grams all-purpose or plain flour
½ cup or 42 grams unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
6 ounces (3/4 cup) or 170 grams solid vegetable shortening, plus more for greasing
2 large eggs, at room temperature
1 teaspoon vanilla extract
1. Position the rack in the center of the oven; heat the oven to 350F or 175C. Grease a large baking sheet.
2. Mix 1/4 cup or 50 grams of the sugar with the cinnamon in a small bowl.
3. Mix the flour, cocoa powder, baking soda, and salt in a medium bowl.
4. Beat the remaining 1 2/3 cups or 265 grams of the sugar and the shortening in a large bowl with an electric mixer at medium speed until soft and light.
5. Scrape down the sides of the bowl, then beat in the eggs one at a time. Beat in the vanilla.
6. Turn off the mixer, add the prepared flour mixture, and beat at low speed until the dough adheres in crumbly bits. Remove the beaters and use your clean hands to finish the dough, bringing it together as a large if grainy ball.
7. Pinch off a piece of dough about the size of a walnut; roll into a 1-inch ball between your palms. Roll this ball into the sugar and cinnamon mixture. Place it on the prepared baking sheet. Continue making these coated balls, spacing them about 1½ inches apart on the sheet.
8. Bake for 13 minutes, then give the baking sheet a hard rap against the oven rack. Bake about 3 more minutes, or until the cookies are slightly cracked at the edges and feel dry but still soft to the touch. Cool for 2 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cool the baking sheet for 5 minutes before greasing it again and baking additional batches.