Mexican Hot Chocolate Cookies

(Adapted from Martha Stewart's recipe)

This cookie is crispy from the sugar-cinnamon coating and cake-like in the middle, fresh from the oven. If you have no spice tolerance (like me) don't worry because the only spice used is cinnamon. No sriacha lava sauce for this. This cookie species was reccommended for me to try by my friend Danny. 

Ingredients:

2 1/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

2 teaspoon cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter

1 3/4 cup sugar

2 large eggs 

2 teaspoon cinnamon

1/4 cup normal sized chocolate chips

3/4 cup mini sized chocolate chips

Recipe: 

1. Preheat oven to 400°F. 

2. Whisk together the flour, cream of tartar, salt, cocoa powder, and baking soda in a large bowl. 

3. In an electric mixer whisk butter and 1 1/2 cup of the sugar together until light in color and fluffy. 

4. Add eggs to fluffy butter-sugar mixture until fully combined. 

5. Pour the flour mixture in 2 portions into the electric mixer bowl. 

6. In a small bowl combine the remaining 1/4 of sugar with the cinnamon as a sugar coating for the cookies. 

7. Make tablespoon sized balls of dough and roll in the sugar coating then put on tray. 

8. Bake for 10 minutes until the tops are cracked and the center of the cookies are only slightly squishy. 

9. Transfer to wire cooling rack and enjoy.