• 2 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ½ teaspoon coarse salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 ¾ cups sugar
• 2 large eggs
• 2 teaspoons cinnamon
• ½ teaspoon chile powder

Directions

1. Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 ½ cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
2. In a small bowl, combine remaining ¼ cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely.
3. Makes about 28 cookies. Store in an airtight container, up to 1 week, or freeze.

Love food. Love self. Love life.