Chocolate Snickerdoodles

So the arroz con leche is proving trickier than I thought. I'm really kicking myself for not writing down the proportions the first time I made it. In the meantime, here's a recipe my whole family is loving: chocolate snickerdoodles. Not really a suprise, there. They look pretty, with deep cracks running through them but perfectly round edges. They also make your kitchen smell amazing. So here's the recipe, adapted from "Mexican hot chocolate cookies" in this month's Everyday Food magazine.

Chocolate Snickerdoodles

2 cups all-purpose flour
1/4 cup whole-wheat flour
1/2 cup unsweetened cocoa powder
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
2 large eggs

For coating:
1/4 cup sugar
2 teaspoons cinnamon

Preheat the oven to 400 degrees. In a medium bowl whisk together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, 2-3 minutes. (Mine was not very fluffy or light). Scrape down sides and add eggs. Beat to combine. With mixer on low, add the flour mixture little by little until combined.

In a small bowl, combine 1/4 cup sugar and cinnamon. Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar. Place about 3 inches apart on baking sheets. Bake until set and beginning to crack, about 10 minutes. Let cookies cool in baking sheets for 5 minutes, then transfer to wire racks.