Chocolate Snickerdoodles

these were originally supposed to go on top of the Snickerdoodle Cupcakes (recipe HERE), but it just seemed better to keep them separate.  but they were still good cookies. :-)

1/2 c. butter flavored shortening 
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/3 c. cocoa
2 2/3 c. all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
sugar, for rolling

1.  Preheat oven to 400 degrees.  Cream shortening, butter, and sugar until light and fluffy.  Add eggs, one at a time, beating well after each one.  Add vanilla and beat again.  

2.  In a medium bowl combine cocoa, flour, cream of tartar, baking soda, and salt together.  Add flour mixture to creamed mixture and stir until completely incorporated.  Place extra sugar in a small bowl.  Roll mixture into small balls (size is completely up to you, I did about 1/2") and roll in sugar.  Place about 2" apart on greased cookie sheets.  Bake for 8 minutes.  Remove, let sit for 5 minutes before removing to cooling rack.

original recipe found HERE

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