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1
Preheat the oven to 350F.
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2
Line 2 cookie sheets with parchment paper or silicone mats.
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3
Set aside.
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4
In a bowl, sift together the flour, baking soda, cinnamon, chile powder, and salt.
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5
Set aside.
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6
In the bowl of a stand mixer fitted with the paddle, beat the butter on low speed to soften.
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7
Add the brown sugar, raise the speed to medium, and beat until well blended.
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8
Add the egg and beat until incorporated.
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9
Add the melted chocolate and corn syrup and beat until blended.
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10
Reduce the speed to low, add the flour mixture, and beat for about 3 minutes, or until a stiff dough forms.
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11
Remove the bowl from the mixer and, using a rubber spatula, fold in the chopped chocolate.
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12
Spread the granulated sugar on a small plate.
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13
To shape the cookies, scoop up a nugget of the dough, form it into a 1-inch ball between your palms, and roll the ball in the granulated sugar to coat evenly.
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14
Place the sugared balls on the prepared cookie sheets, spacing them about 2 inches apart.
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15
Bake for about 12 minutes, or until the cookies have puffed up and the tops are cracked, remove from the oven, let cool on the pans on wire racks for 5 minutes, then transfer to wire racks and let cool completely.
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16
Serve immediately, or arrange in a single layer in 1 or more airtight containers and store at room temperature for up to 3 days.
