1cupunsalted butter, at room temperature(2 sticks)
1 ½cupssugar
2large eggs
2 ¼cupsall-purpose flour
½cupunsweetened cocoa powder
2teaspoonscream of tartar
1teaspoonbaking soda
¼teaspoontable salt
¼cupsugar
2teaspoonscinnamon
½teaspoonchile powderoptional
Instructions
Cream together butter and 1 ½ cups sugar until light and fluffy using an electric mixer or stand mixer. Add eggs and beat until combined. On low, add flour, cocoa powder, cream of tartar, baking soda, and salt, mixing until just combined.
In a small bowl, combine ¼ cup sugar, cinnamon, and chile powder (if using). Scoop balls into heaping tablespoons; roll balls in cinnamon sugar mixture. Place 3 inches apart on parchment or Silpat-lined or greased baking sheets. Bake at 400F for about 10 minutes, rotating sheets halfway through the baking time, until the cookies are set in the center and begin to crack. Cool for 5 minutes before removing to a cooling rack. Store in an airtight container for up to 1 week.