Cookie time

Chocolate cookie:

Ingredients:

1/2 cup cocoa powder

2 1/4 cups flour

2 teaspoons cream of tartar (nata líquida)

1 teaspoon baking soda (bicarbonato)

1/2 teaspoon coarse salt (sal gorda)

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

2 large eggs

2 teaspoons cinnamon (canela)

Taza - cup	Polvo finoej. harina	Granoej. arroz	Granuladoej. azucar	Líquidos Sólidosej. manteca	Líquidosej. leche
1 3/4 2/3 1/2 1/3 1/4 1/8	140 g 105 g 93 g 70 g 47 g 35 g 18 g	150 g 113 g 100 g 75 g 50 g 38 g 19 g	190 g 143 g 125 g 95 g 63 g 48 g 24 g	200 g 150 g 133 g 100 g 67 g 50 g 25 g	240 ml 180 ml 160 ml 120 ml 80 ml 60 ml 30 ml

Directions:

Preheat oven to 200 degrees, with racks (estantes) in upper and lower thirds. In a medium bowl, mix together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer (batidora), beat butter and 1 1/2 cups sugar on medium speed (a velocidad media) until light and fluffy (hasta que esté suave y esponjoso), about 2 minutes. Add eggs and beat to combine. With mixer on low speed, gradually add flour mixture and beat until combined.

In a small bowl, combine remaining (el resto de...) 1/4 cup sugar and cinnamon. Using ice-cream spoons, form balls of dough (masa) and roll in cinnamon-sugar mixture. Place on two parchment-lined baking sheets (papel de hornear). Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool (que se enfrien)on sheets on wire racks(sobre el papel de horno dispuesto en las rejillas del horno)5 minutes.

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