Mayan Chocolate Sparklers

⅓ c (66 g) sugar combine roll bake 8–10 minutes at 350°F cool on baking sheet 3–5 minutes cool on wire rack
1 t cinnamon
1¾ c (228 g) all-purpose flour combine mix stir roll
1¼ c (106 g) cocoa powder
2 t baking soda
¼ t pepper
⅛ t cayenne
1 T cinnamon
¾ c (142 g) shortening beat beat
½ c (112 g) butter, softened
¾ c (144 g) granulated sugar
¾ c (130 g) brown sugar
2 eggs  
1 c chocolate chips  
  1. line cookie sheets with parchment paper
  2. combine ½ cup sugar and 1 teaspoon of cinnamon for topping. Set aside
  3. combine flour, cocoa, baking soda, black pepper, cayenne, and remaining tablespoon of cinnamon. Set aside
  4. beat shortening, butter, brown sugar, and remaining ¾ cup granulated sugar until creamy
  5. beat in eggs, one at a time
  6. add flour mixture to wet ingredients. Mix until incorporated
  7. stir chocolate chips into dough
  8. roll dough into balls, 1″ in diameter (about 22 g). Do not flatten
  9. roll balls into cinnamon and sugar topping. Place on cookie sheets, about 2″ apart
  10. bake 8–10 minutes at 350°F
  11. cool 3–5 minutes on cookie sheet
  12. remove to wire rack and cool

Makes about 54 cookies

Note: Cookies can be frozen raw and stored in an airtight container. If baking from frozen, add 5 minutes to baking time.

Stolen from Baking is Back 2007, which I only realized was online as I typed this very paragraph.