Chocolate Snickerdoodles

Mmm these have such a lovely texture and are a tasty change from regular snickerdoodles.  However, they don't win over regular snickerdoodles for me...but I would make them again for sure! 9/10.  I modified the original recipe slightly by using half butter, half shortening instead of all butter.  You can use all butter instead if preferred--I just didn't have another stick softened/ready to go :)

Link to original recipe: https://sugarspunrun.com/chocolate-snickerdoodles/

Ingredients:
dough--
2 3/4 c. all-purpose flour
1/4 c. cocoa powder
1 1/2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter
1/2 c. butter flavored Crisco
1 c. sugar
1/2 c. light brown sugar (packed)
2 large eggs
coating--
3 T. sugar
1/2 T. ground cinnamon
3/4 tsp. cocoa powder

Instructions:

1. In a medium bowl, whisk together flour, cocoa powder, cream of tartar, baking soda, cinnamon, and salt; set aside.

2. Cream butter and shortening together in the bowl of a stand (or electric) mixer.

3. Beat in sugar and brown sugar until light and fluffy.

4. Beat in eggs one at a time.

5. With mix running on low speed, gradually mix in reserved dry ingredients mixture until just combined.

6. Cover and transfer to fridge for 30 minutes.

7. Heat oven to 350°F and line cookie sheets with parchment paper.

8. In a small bowl, combine the "coating" ingredients.  Form 1" to 1 1/2" balls of dough, then roll in the coating mixture.

9. Place coated dough balls 2" apart on prepared baking sheets.  Bake for 10 minutes.

10. Let cool on baking sheet for 5 minutes before transferring to cooling rack.  Enjoy!