For the Cookie Dough:

1. In a mixing bowl, combine the flour, cinnamon, baking powder, baking soda, and salt. Whisk well to combine.
2. In a large mixing bowl, whisk together the cooled melted butter, the cookie butter, both sugars, and vanilla until smooth and creamy.
3. Stir in the eggs and mix until well combined.
4. Stir in the dry ingredients, folding gently to incorporate. Fold in the chocolate chips.
5. Place the dough in the fridge for 30 minutes – do not skip this step. The chilling is imperative to the final texture and flavor of the cookies.
6. Meanwhile, preheat the oven to 350°F and line a couple baking sheets with parchment paper.

For the Coating:

Combine the sugar and cinnamon in a shallow bowl, whisking well to combine.

Baking the Cookies:

1. Using a large (2 oz) cookie scoop, scoop out the chilled dough and roll into balls with your hands. Drop each dough ball into the cinnamon sugar and roll to coat on all sides.
2. Transfer the rolled dough balls to the prepared baking sheets, leaving about 3 inches between the cookies (these are large cookies and will need room to spread).
3. Bake for 12-14 minutes (less for a gooey center, more for a firmer cookie) or until the edges are golden and set and the centers are slightly gooey.
4. Remove the cookies from the oven and lightly bang the cookie sheets on the counter a couple times to release any excess air (this creates a super chewy texture). Allow the cookies to cool on the cookie sheets for a few minutes before removing them and setting on cooling racks.
5. Continue with the remaining dough – I like to keep it in the fridge in between uses so it keeps its slight chill before baking.