Chocolate Snickerdoodles

I never thought a recipe could top the trusty vanilla/cinnamon & sugar Snickerdoodle cookie. This recipe is a strong contender . . . probably because it is a direct relative of the beloved Snickerdoodle cookie! Chocolate Snickerdoodles 1 cup shortening 1 1/2 cups granulated sugar 2 large eggs 2 3/4 cups all-purpose flour 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup unsweetened cocoa 2 teaspoons cream of tartar 2 teaspoons vanilla extract 1 teaspoon ground cinnamon Sugar mixture to roll dough balls: 1/2 cup granulated sugar 1 teaspoon cinnamon Cream shortening, sugar, and eggs. Add remaining ingredients and mix together to form a dough. Preheat oven to 350 degrees. Scoop dough into 1-inch balls, roll in sugar and cinnamon mixture, and place about 2 inches apart on a vegetable-oiled sprayed baking sheet. Bake approximately 8-10 minutes. Ideas . . . I've substituted a cup of butter for the shortening and got a richer cookie. Using parchment paper on your baking sheets bakes the cookies nicely. Roll the dough balls in powdered sugar for a crackled look. I like to add orange zest and orange extract for a fresh taste