This cookie has wonderful flavor and is not too sweet, making it a wonderful complement to our Estate Zinfandel.
Preheat oven to 400 degrees. Sift together flour, cocoa powder, cream of tartar, baking soda, salt and 1/2 teaspoon each of the cinnamon and chile powder in a medium bowl. In a separate large bowl, beat butter and 1 1/2 cups sugar with electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs and beat to combine, making sure to scrape down the sides of the bowl. Gradually add flour mixture and beat on low speed until combined.
In a small bowl, stir together remaining 1/4 cup sugar, 2 teaspoons of cinnamon, and 1/2 teaspoon of chile powder. Scoop heaping tablespoons of dough, form into balls and roll in cinnamon/sugar/chile mixture. Place dough balls about 3 inches apart, on baking sheets lined with parchment. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Cool baking sheets on wire racks for 5 minutes, then transfer cookies to racks to cool completely.