Chocolate Cracked Top Cookies

Soft and chewy on the inside, with a crispy, crackled exterior.

Chocolate and cinnamon flavors pair perfectly together in this cookie recipe.

Great recipe for a last minute sweet treat.

Cookies contain added sugar and are high in fat and calories, don’t eat them too much.

Difficult to tell if they are cooked enough because of the color.

Cinnamon in the recipe is known to lower blood sugar, reduce heart disease risk factors, and have a plethora of other impressive health benefits.

	1 1/2 cups all-purpose flour
	3/4 cup unsweetened cocoa powder
	1 1/4 teaspoons baking powder
	1/4 teaspoon salt
	1 teaspoon ground cinnamon
	3/4 cup salted butter , room temperature
	1 1/4 cups granulated sugar
	1 large egg
	1 teaspoon vanilla
	3/4 cup chocolate chips
	1 cup icing sugar ( for rolling cookies )

1.	Preheat the oven to 350 degrees Fahrenheit.
2.	In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and cinnamon.
3.	In a large bowl, using an electric mixer, beat the butter and sugar until light and fluffy.
4.	Add the egg and vanilla, and beat until well combined.
5.	Gradually add the flour mixture into the butter mixture, mixing until just combined.
6.	Stir in the chocolate chips.
7.	Using a cookie scoop or spoon, form the cookie dough into balls.
8.	Roll the balls in the icing sugar to coat.
9.	Place the cookie balls on a baking sheet lined with parchment paper, spacing them at least 2 inches apart.
10.	Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are cracked. Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.