Mixing on low speed, slowly add dry ingredients and mix until combined. Scrape the bottom of the bowl to make sure all dry ingredients are mixed in well. Fold in mini chocolate chips.
1/2 c mini chocolate chips
In a small bowl, combine the granulated sugar and spices to make your spiced sugar for rolling. Then, using a medium cookie scoop (or two spoons or your hands), scoop dough into balls (about 1-1 1/2 in) and roll them in the spiced sugar.
1/4 c granulated sugar, 1/4 tsp cinnamon, pinch of each: nutmeg, cardamom, and allspice
Place on prepared cookie sheets and bake for 8-10 minutes until centers are set. Tops should be starting to crinkle and edges should begin to look dry.
Remove from the oven. Allow to cool on the cookie sheets for 5-10 minutes, then move to a cooling rack to cool completely. Store in an airtight container at room temperature for up to 5 days. (Cookies also freeze very well!)
Notes
*I used Hershey's special dark (which is actually a mix of Dutch and natural cocoa powders), but either Dutch or natural cocoa powder should work fine here. I like Dutch cocoa because it provides a darker, fudgier chocolate flavor.Want a bigger batch? This recipe doubles very well — simply double the measurements for all ingredients. For those of you using a stand mixer, a double batch will still fit easily in your mixer bowl.