Begin by preheating your oven to 350°F (175°C). This step is crucial for ensuring an even bake. You want those cookies to spread just right and become soft and chewy.

In a large mixing bowl, combine the softened butter and white sugar. Use a hand mixer or stand mixer to cream them together.

This should take about 2-3 minutes until the mixture is light and fluffy. It’s fascinating how this simple step can create such a delightful texture!

Next, crack that large egg into your butter and sugar concoction. Add in the pure vanilla extract and ground cinnamon.

Beat the mixture until everything is well-combined, creating a lovely, creamy batter.

In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and fine sea salt.

Gradually add this mixture to the wet ingredients. I usually do this in three increments. Each addition helps maintain that fluffy texture. Stir gently until no dry lumps are visible. The rich color of the cocoa will amaze you.

Once the dough is fully mixed, it’s time to scoop!

Use a tablespoon or cookie scoop to portion out the dough onto a parchment-lined baking sheet. Give them enough space—about two inches apart—because they will spread slightly.

Pop that baking sheet into your preheated oven. Bake for 8-10 minutes. Keep a close eye on them towards the end.

You want the edges to be firm but the center to still be soft. An underbaked cookie is honestly the way to go for that chewy texture!

Once done, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. When they’ve cooled completely, it’s decorating time! You can use royal icing or easy glaze icing—both work wonders.

Sprinkle on colorful sprinkles, and don’t forget to add those mini chocolate chips for some extra fun!