Topping:
1 tablespoon white sugar
½ teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch square pan with enough parchment paper to have overhang on all sides.
Stir espresso powder and coffee together in a small bowl until espresso powder is completely dissolved.
Whisk flour, cocoa, cream of tartar, baking soda, salt, and 1/4 teaspoon cinnamon together in a bowl; set aside.
Beat butter, 1/2 cup white sugar, and brown sugar with an electric mixer together until light and fluffy in a bowl. Beat in espresso mixture, egg, and vanilla until well combined.
Stir in flour mixture; mix until a dough just begins to form. If desired, fold in chocolate chips.
Press dough firmly and evenly into the prepared pan using lightly floured hands.
Whisk 1 tablespoon white sugar and remaining 1/2 teaspoon cinnamon together in a small bowl; sprinkle sugar mixture evenly over the dough.
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