Chocolate Roll-Out Cookies

Instructions

1. In a medium-sized bowl whisk together flour, cocoa powder, baking powder, salt, baking soda and cinnamon. Set aside.
2. Using a stand mixer, whisk butter and sugar together until creamed (light yellow in color)
3. Whisk in the egg.
4. In a small, microwave safe bowl melt chocolate chips on high for 20 seconds. Stir chocolate and cook again on high for another 20 seconds. Stir well, repeating steps of cooking and stirring until chocolate is melted and smooth.
5. When chocolate has melted, add to the butter mixture.
6. Whisk in vanilla.
7. Put mixer on low speed, gradually add flour mixture, and beat until incorporated.
8. Divide the dough in half and form into two discs.
9. Wrap each disc in parchment paper and refrigerate for 4 hours.
   DO AHEAD: Can be made 2 days ahead. Keep chilled. Let stand at room temperature 30 minutes before rolling out.
10. When you are ready to bake, position rack in the center of the oven and preheat to 350ºF.
11. Remove one disc of dough from the refrigerator at a time.
    Roll out dough between 2 sheets of parchment paper to ⅛-inch thickness for smaller (2-inch) cookies and ¼-inch thickness for larger (3- to 4-inch) cookies. NOTE: Using parchment paper prevents you from adding too much flour, which will make the cookies tough.
12. Using decorative cookie cutters, cut out cookies into desired shapes.
    Cold dough is much easier to work with. If it gets warm as you're cutting out the cookies, place the dough—parchment paper and all—in the freezer for about 5 minutes.
13. Gather scraps, roll out dough, and cut more cookies, repeating until all dough is used.
14. Place cut cookie pieces at least 1-inch apart on greased baking sheet, parchment paper or silicone baking mat.
15. Bake 1 sheet at a time until cookies are firm on top and slightly darker around edges, about 9 minutes for smaller cookies and up to 12 minutes for larger cookies.
16. Let sit on baking sheet for 2 minutes after removal from oven and then move to a cooling rack.
    Serve as is or ice as desired. Store in airtight container for up to 1 week. If not icing cookies, decorate with sprinkles or other sugar toppings, if desired.