SPICY MEXICAN HOT CHOCOLATE COOKIES

SPICY MEXICAN HOT CHOCOLATE COOKIES 1 3/4 cups white sugar, divided 1 cup softened butter 1 teaspoon vanilla extract 1/2 teaspoon sea salt 2 large eggs 2 teaspoons cream of tartar 1 teaspoon baking soda 1/2 cup unsweetened cocoa powder 1 teaspoon ground cinnamon, divided 1/2 teaspoon cayenne pepper 2 1/4 cups all-purpose flour 1 cup semisweet chocolate chips 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.