Mexican Chocolate Snickerdoodles

Chocolate snickerdoodles with a hint of cayenne pepper, rolled in cinnamon sugar.

Ingredients

1/2 cup	120 ml	unsalted butter, softened
3/4 cup	180 ml	granulated sugar
3/4 cup	180 ml	brown sugar
1 tsp	5 ml	cream of tartar
1/2 tsp	2.5 ml	baking soda
1/2 tsp	2.5 ml	salt
1/4 tsp	1.3 ml	cayenne pepper
2		eggs, room temperature
1 tbsp	15 ml	vanilla extract
1/2 cup	120 ml	unsweetened cocoa
2 1/4 cups	540 ml	all purpose flour
1/4 cup	60 ml	granulated sugar (cinnamon sugar coating)
2 tsp	10 ml	ground cinnamon (cinnamon sugar coating)

Preheat oven to 350F.
In a large mixing bowl, beat the butter and sugars together until nice and fluffy.
Beat in cream of tartar, baking soda, salt, and cayenne pepper until well blended.
Beat in eggs, one at a time, followed by the vanilla extract.
Stir in unsweetened cocoa and flour just until combined.
Combine sugar and cinnamon in a small bowl.
Use a cookie scoop to scoop out dough and use the palm of your hands to form into a ball. Roll the ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Flatten slightly with your palm.
Bake cookies for 10 to 12 minutes. Let cookies cool on cookie sheet for a few minutes before transferring to a wire rack to cool.
Store cookies in an airtight container for up to 5 days.