Cocodoodles

Some people like chocolate, some people like Snickerdoodles.  Today’s Saturday sweet is a cookie for those people who like both.  A chocolate cookie rolled in cinnamon sugar.

The dough needs to chill for at least one hour, but can be kept chilled several days, so it can be made ahead and baked later.  This makes it a convenient cookie to make at holiday time.

Cocodoodles
3/4 c.  butter, softened
1 1/3 c. sugar
1 egg
2 T. milk
1 t. vanilla
1 3/4 c. flour
1/4 c. cocoa
1/2 t. baking powder
1/4 c. sugar
1 t. cinnamon

Cream together butter and sugar until fluffy.  Break egg into a small bowl.  Add milk and vanilla and mix well.  Add to butter/sugar mixture.  Combine flour, cocoa and baking powder.  Mix well.  Add to liquid mixture.  Stir until well blended.  Dough will be somewhat stiff.  Cover and chill 1 hour.  (Dough can be placed in a zip top bag and chilled several days.)  Combine sugar and cinnamon in a small bowl shallow bowl and mix well.  Shape dough into 1-inch balls.  Roll bowls in the cinnamon/sugar mixture.  Place balls on a parchment-lined baking sheet.  Flatten with a glass that has been dipped in the cinnamon/sugar mixture.  Bake at 375 degrees for about 10 minutes.  Let stand on cookie sheet 1 minute before removing to rack to cool.  Makes about 3 dozen.

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