In a medium bowl. Add 1 cup of flour, ¼ cup cocoa powder, ¼ teaspoon salt, ½ teaspoon baking soda to the bowl and mix to combine. Set aside.
In the bowl of a stand mixer, add ½ cup of soft butter, ½ cup light brown sugar, and ½ cup dark brown sugar. Cream for 1 minute.
With the mixer running on low, add 1 egg, ½ teaspoon vanilla extract, and ¾ teaspoon lemon juice. Mix until fully combined. Scrape down the mixing bowl.
Add the bowl of dry ingredients to the mixer and mix on low just until its combined.
On a parchment lined baking tray, scoop the cookie dough into 8 cookies with a large cookie scoop (about ⅛-1/4 cup). Place in the fridge for 10 minutes while the oven preheats.
Preheat the oven to 350 degrees F.
In a small bowl, combine the ¼ cup of sugar and ½ teaspoon cinnamon for rolling the cookies. Then take each cookie ball and roll in the cinnamon sugar mixture. Place back on the baking tray and bake for 13-14 minutes, or until the middle is puffy.
Remove from the oven and place on a wire cooling rack. Cool completely before enjoying.
Store in an airtight container to keep fresh!