Are you a soft and chewy cookie lover?  Or do you prefer your cookies more crisp and crunchy?

I’m an “always seeking balance” Libra.  )Which really means I can never make up my mind.)  And so is the case for me and the cookie texture debate.  I tend to like my cookies a bit on the crunchier side.  But can’t deny the satisfaction of biting into a warm, gooey, chewy chocolate chip cookie, like this one.

Snickerdoodles are one of those cookies that most people enjoy on the softer side.  When I gave this recipe a whirl, I took on a few too many tasks in the kitchen at the same time and ended up over-baking the cookies just a tad.  I thought I had ruined them but to my surprise the chocolatey cinnamonny goodness was just as delicious on the crispier side.

So I’m keeping this post short and sweet so that you can hurry and make yourself these cookies, whether you like you cookies chewy or crispy.  They literally take minutes to put together, a few more minutes to bake and just seconds to devour.

Chocolate Snickerdoodles

Adapted from: Best Bake Sale Cookbook
Yield: 3 Dozen Cookies

Ingredients:

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
1 stick unsalted butter, softened
1 1/2 cups sugar
2 ounces unsweetened chocolate, melted and cooled
1 large egg
1 teaspoon cinnamon

Directions:

Preheat the oven to 400° and line 3 baking sheets with parchment paper.

In a bowl, sift the flour with the baking soda, baking powder and salt and set aside. In another bowl, using a handheld electric mixer, beat the butter with 1 cup of the sugar until creamy. Add the melted chocolate and the egg and beat until smooth. Beat in the dry ingredients until incorporated.

In a shallow bowl, mix the remaining 1/2 cup of sugar with the cinnamon and set aside.

Scoop out dough using a small ice cream scoop and use your hands to form into a ball. Roll the balls in the cinnamon sugar mixture. Transfer to 3 parchment paper–lined baking sheets and and use your hands to flatten to 2-inch rounds. Bake for 12 to 14 minutes, until the cookies are puffed and cracked. Transfer to racks and let cool.