Don't preheat the oven yet since the dough needs to chill first.
Whisk flour, cornstarch, cocoa, salt, baking soda, baking powder, and cayenne powder together in a small bowl. Set aside.
In a standing mixer fitted with the paddle attachment cream butter until pale and fluffy.
Beat in sugars until smooth and fluffy, scraping down the sides of the bowl as needed.
Add in vanilla, then beat in one egg at a time until incorporated.
Add in half the flour mixture on low and mix to incorporate before adding the other half.
Once flour is incorporated stir in the chocolate chips.
Refrigerate dough for several hours or overnight.
Preheat oven to 350 degrees (F).
Using 1-1/2 teaspoon scoop, roll dough into a ball. Roll each ball in granulated sugar before placing on a parchment-lined baking sheet.
Bake for 10 – 12 minutes. The tops of the cookies will have a crackled appearance, but the inside should still look soft.
Let cool for 5 minutes on the baking sheet then remove to a wire rack to finish cooling.
Store in an airtight container for up to 5 days.
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