Preheat oven to 400F°. In a medium bowl, sift together flour, cocoa cream of tartar, baking soda and salt.
In a large bowl, cream butter and 3/4 cup sugar. Add egg in followed by flour mixture. Slowly add in flour mixture a large spoonful at a time until your mixture is well combined. Scrape the sides of your bowl often.
In a small bowl combine 2 tbsp sugar, cinnamon and chili powder.
Using a cookie scoop, scoop enough dough to make 1" dough balls. Roll dough in your hands to form. Toss dough balls into coating mixture, roll around the ball to coat completely.
Transfer completed balls to a baking sheet. Space cookies at least 3" apart. Repeat process until all balls are covered or your pan is full. Chill any remaining dough until you are ready to make another tray of cookies.
Bake at 400F° for 10 minutes. Cookies will be soft but should have begun crackling a bit on the tops and sides. Store up to 1 week in an airtight container.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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