Chocolate Snappers

Not your average chocolate cookies--these have just a bit of cinnamon in them, plus a light sugar outside to give them a nice, different, and very tasty flavor.  Addictive, even.  I'll go 9.5/10, as they aren't the very, very top, but quite close.  Plus the part where you have to try to shape them into a ball to get in the sugar to coat is not very easy (dough is a bit sticky).  Still, I will absolutely make these again--worth it :)

Link to original recipe: http://verybestbaking.com/recipes/5747/chocolate-snappers/

Ingredients:

6 T. unsweetened/baking cocoa

2 T. canola oil

1 3/4 c. all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/4 tsp. salt

3/4 c. (1 1/2 sticks) unsalted butter, softened

1 c. plus around 1/2 c. granulated sugar, divided

1 large egg

1/4 c. light corn syrup

Directions:

1. In a small bowl, whisk together cocoa and canola oil, set aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.  Set aside.

3. In the bowl of a stand/electric mixer, beat together butter, only 1 cup of the sugar, and the egg, until creamy.

4. Heat oven to 375°F.

5. Beat in the corn syrup and the reserved cocoa mixture until well combined.

6. Gradually mix in the reserved flour mixture.

7. Pour remaining 1/2 c. of sugar in a small bowl.  Do your best to make 1" diameter dough balls and drop them into the sugar, then toss to coat and place 3" apart on ungreased cookie sheet.  (I was able to get only a few in much of a round ball shape; most were just dough drops around the right size.  Also, next time I will use parchment on the cookie sheets.)

7. Bake for 9-11 minutes (I went 10)--cookies will still be a bit soft in the middle. Let cookies rest on cookie sheet for at least 2 minutes before removing to finish cooling on a rack. (I waited more like 5 minutes.)  Enjoy!