Place butter in a bowl of a stand mixer fitted with a paddle attachment, or a mixing bowl with a hand mixer. Beat on medium speed until the butter is creamy for one minute.
I use block of gula Melaka so I grated it with a grater. You can also finely chopped it. Add both sugar, vanilla and continue to beat on high speed for 3-4 minutes until fluffy. Add the room temperature egg and beat until combine. Reduce the speed to low and add the dry ingredients and beat just until barely combined. Do not overbeat. It's okay if it's not fully combined yet. Add the chocolate chips and use a spatula to just fold them in until you don't see any pockets of flour
Chill the dough:
Cover the dough and chill in the fridge for a minimum of 2 hours or up to 2 days
Bake the cookies:
Preheat the oven to 350 F (180 C) for conventional oven. For convection oven, preheat to 330 F (165 C)
Prepare 2 baking sheets lined with parchment paper. I recommend baking one tray at a time. My oven doesn't bake properly when I do two trays. Position the oven rack in the middle of the oven
Combine the ingredients for coating in a bowl and set aside
If you have a cookie scoop, use a 1.5 Tbsp cookie dough scoop or scoop #40. If you don't the weight of the dough is about 30 grams. You can just use a spoon to measure out 30 grams. It's important that the cookies are all the same size so they are done baking at the same time
Scoop the cookie dough and form a round dough ball with your lightly oiled palms. The dough is easier to work with when it's cold. So try to work fast, especially if the temperature is warm where you are. Roll the dough ball in cinnamon-sugar mixture
Place on a baking sheet, about 2 inches apart. Bake for 12 minutes, rotate the pan halfway for even baking. The cookies appear very soft and you may think that they are not done, but don't overbake them. They will cook further outside of the oven. While waiting for the oven, the other tray can be placed in the fridge
Cool down:
Let the cookies cool down on the baking sheet for 10 minutes. Don't try to move them when they are still warm or they may break apart
Then transfer to a cooling rack to let them cool down completely
Storage:
Once they have cooled down completely, they can be store in an air-tight container for about 5 days or so (they never last that long in our house LOL)