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In a large bowl, beat the butter with a mixer for 1 minute on medium speed until creamy.
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Add the granulated sugar and brown sugar at medium high speed until fluffy.
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Mix in the egg and vanilla on higher speed until just incorporated.
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In a separate bowl, mix together the flour, cocoa powder, baking soda, cinnamon and salt until combined.
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On low speed, mix the dry ingredients into the wet ingredients until combined, scraping down the sides of the bowl as needed.
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Fold the chocolate chips in with a large wooden spoon.
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Cover the bowl with plastic wrap and let chill in the refrigerator for minimum 3 hours to overnight.
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When ready to bake, remove the dough from the refrigerator and let it sit out for 20-30 minutes.
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Preheat the oven to 350F.
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Line several baking sheets with parchment paper.
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Roll about 1.5-2tbsp cookie dough into balls with your hands and roll each liberally with confectioner's sugar. They should be almost totally white.
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Place cookie dough onto the prepared pans.
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Bake cookies for 8-10 minutes, depending on how hot your oven runs. Mine runs weak so I did 10 minutes and they came out to a brownie texture on the inside and they should appear soft at the center.
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Allow to cool a few minutes on the baking sheet before removing. Transfer to a cooling rack and let cool completely.