Mexican Hot Chocolate Crinkle Cookies

Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and dark brown sugar. Mix on low until combined and there are no chunks of butter. Add the eggs and egg yolk.
In a separate bowl, add the dry ingredients: flour, cocoa, baking powder, sea salt, vanilla bean, cinnamon, chili powder, cayenne, and nutmeg and whisk together. Add to the butter mixture and mix on low until combined into a smooth dough.
In a small bowl, add the cane sugar for the topping. And in a separate bowl, add the powdered sugar for topping.
Using your hands, form the dough into 12 balls and roll them in the cane sugar first, then in the powdered sugar. Place on the prepared cookie sheets, spacing them at least 1-inch apart. You'll have 6 cookies per sheet.
Bake for 15 to 17 minutes or until cracked and dry around the edges. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.