Chocolate snickerdoodles + my Oscar votes

Later on today we'll know who will take home the 2013 Oscars - if I could choose the winners, my list would be the following:

- Best picture: "Life of Pi"
- Best director: Ang Lee
- Best actor in a leading role: Joaquin Phoenix
- Best actress in a leading role: Naomi Watts
- Best actor in a supporting role: Philip Seymour Hoffman (I would give it to Leonardo DiCaprio, but...)
- Best actress in a supporting role: Helen Hunt

Probably none of the above will take home the award, but that doesn't matter - they're the ones I'd vote for. And while my Oscar choices may not be the most popular ones, at least my cookies are: these very simple to make yet delicious snickerdoodles were a hit with my husband's coworkers. :)

Chocolate snickerdoodles
from the always delicious Food & Wine

Cookies:
1 ¾ cups (245g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
pinch of salt
½ cup (113g/1 stick) unsalted butter, softened
1 cup (200g) granulated sugar
55g (2oz) dark chocolate, melted and cooled – I used one with 53% cocoa solids
1 large egg
1 teaspoon vanilla extract

For coating the cookies:
½ cup (100g) granulated sugar
1 teaspoon cinnamon

Preheat the oven to 200°C/400°F. Line two large baking sheets with baking paper.
In a bowl, sift the flour with the baking soda, baking powder and salt. In the large bowl of an electric mixer, beat butter and sugar until creamy. Add the melted chocolate, the egg and the vanilla and beat until smooth. Beat in the dry ingredients until incorporated.
In a shallow bowl, mix the sugar and cinnamon to coat the cookies. Roll the dough into 2.5cm (1in) balls and roll in the cinnamon sugar. Transfer to the prepared sheets, placing them 5cm (2in) apart, then flatten slightly. Bake for 10-12 minutes, or until the cookies are puffed and cracked. Transfer to racks and let cool.

Makes 3 dozen – I used 1 leveled tablespoon of dough per cookie and got 50 small snickerdoodles