Mexican Chocolate Crinkles

How did it take me so long to post these cookies?! They are amazing, so you'll want to bake them right away.  They're rich and full of chocolate (both cocoa and chocolate chips), and pretty addictive.  The cinnamon-sugar coating is really tasty and adds that special extra "something." You could add a bit of cayenne to the batter or the coating if you want to make these really live up to their name of Mexican Crinkles, but I don't like my dessert to be spicy so I skipped it.  Either way, these come highly recommended!

Mexican Chocolate Crinkles (adapted from Piece of Cake)
Makes about 3 dozen

12 ounces (2-1/4 cups) flour
1 ounces (1/2 cup) unsweetened cocoa powder
1-1/2 tsp baking powder
1/4 tsp kosher salt
4 ounces (1/2 cup) softened butter
12 ounces (1-1/2 cups) sugar
2 eggs
1 tsp vanilla extract
1 cup chocolate chips

For the topping:
2/3 cup sugar
1 T cinnamon

1. Whisk together the flour, cocoa, baking powder, and salt.  Set aside.
2. Cream together the butter and sugar.  Beat in the eggs one at a time.  Beat in the vanilla.
3. Sift the dry ingredients into the wet ingredients, and mix to combine.  Stir in the chocolate chips.
4. Cover and chill in the fridge for a couple of hours.
5. Preheat the oven to 400 degrees and line a baking sheet with parchment.  Whisk the sugar and cinnamon together in a small bowl.
6. Scoop up heaping tablespoon-fuls of the chilled dough, roll into a smooth ball, and then roll in the cinnamon-sugar.  Place on the prepared baking sheet.
7. Bake 10-12 minutes, until the tops are set and the cookies give just a little when you press the tops.  Cool on wire racks.