|1.75 cups white sugar, divided|
|1 cup softened butter|
|1 tsp vanilla extract|
|0.5 tsp sea salt|
|2 large eggs|
|2 tsp cream of tartar|
|1 tsp baking soda|
|0.5 cup unsweetened cocoa powder|
|1 tsp ground cinnamon, divided|
|0.5 tsp cayenne pepper|
|2.25 cups all-purpose flour|
|1 cup semisweet chocolate chips|
These cookies are the best of 2 worlds. The sweetness of chocolate with a kick from cayenne.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough.
Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl.
Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets.
Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.