adapted from Cookie Perfection
Yield: 3 dozen
1 1/2 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 tsp ground cinnamon
1/2 tsp Kosher salt (Diamond Crystal is available)
1/4 tsp cayenne pepper
1 tsp baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
12 oz. semisweet chocolate, chopped
1/2 cup turbinado sugar
Preheat oven: 325° F.
In a medium bowl mix together flour, cocoa powder, cinnamon, salt, cayenne and baking soda. Set aside.
Using an electric mixer, beat the butter and brown sugar on high, until light and fluffy.
Beat in the egg and vanilla until well combined. On low, add the flour mixture and mix until combined. Stir in the chocolate.
Scoop dough into 1-inch balls. Roll the ball in the turbinado sugar and place on a parchment lined baking sheet two inches apart.
Bake about 11-13 minutes, until the surface cracks slightly. Cool the cookies slightly on the baking sheet and then transfer to a rack to finish cooling.
Storage: Cookies may be stored in an airtight container for up to a week.