1 ¾ cups (245g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup (113g/1 stick) unsalted butter, softened
1 cup (200g) granulated sugar
55g (2oz) dark chocolate, melted and cooled – I used one with 53% cocoa solids
1 large egg
1 teaspoon vanilla extract
For coating the cookies:
½ cup (100g) granulated sugar
1 teaspoon cinnamon
Preheat the oven to 200°C/400°F. Line two large baking sheets with baking paper.
In a bowl, sift the flour with the baking soda, baking powder and salt. In the large bowl of an electric mixer, beat butter and sugar until creamy. Add the melted chocolate, the egg and the vanilla and beat until smooth. Beat in the dry ingredients until incorporated.
In a shallow bowl, mix the sugar and cinnamon to coat the cookies. Roll the dough into 2.5cm (1in) balls and roll in the cinnamon sugar. Transfer to the prepared sheets, placing them 5cm (2in) apart, then flatten slightly. Bake for 10-12 minutes, or until the cookies are puffed and cracked. Transfer to racks and let cool.
Makes 3 dozen – I used 1 leveled tablespoon of dough per cookie and got 50 small snickerdoodles
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