1. In medium bowl, sift together flour, cocoa, baking powder, salt and cinnamon. Set aside. 2. In medium bowl, cream butter and granulated sugar until light and fluffy. 3. Beat in egg and vanilla. 4. Using a wooden spoon, gradually stir in flour mixture and chocolate chips to form soft dough. 5. If mixture seems too dry, add a few drops of water. 6. Form dough into two balls and flatten into disks; wrap in plastic and refrigerate for two hours or overnight. 7. Preheat oven to 350 degrees Fahrenheit. 8. Line baking sheets with parchment paper and set aside. 9. Using 1 tablespoon of chocolate dough, shape into 1 inch balls; flatten the top just slightly. 10. Roll each in the icing sugar until fully coated. 11. If any dark brown dough is visible, roll again in the icing sugar. 12. Bake the cookies until the sugar coating splits, about 12 to 15 minutes, rotating halfway through. 13. Cool on baking sheet for 5 minutes before moving to wire racks to cool completely. 14. Store in an airtight container up to 1 week or freeze up to 3 weeks. 15. Makes about 45 cookies. ---------------------------------------------------------------------------
Nutrition
Ingredients
