Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside.

In a small bowl, mix the cinnamon and sugar together.

In a mixing bowl, combine the flour, baking powder and salt. Whisk well.

In a large bowl, whisk the eggs and sugar until the mixture turns pale tellow.

Add in the oil and almond or vanilla extract and mix.

Pour the flour mixture into the wet mixture and mix until a dough forms. Add in the mini chocolate chips and fold them into the dough.

Divide the dough into two even portions and place them on the prepared baking sheet. Form each portion into a log about 14" long. Sprinkle the tops with the cinnamon and sugar mixture.

Bake for 25-30 minutes.

Remove the logs from the oven and reduce the oven temp to 300F.

Let them cool for 10 minutes before slicing into ½"-¾" pieces with a serrated knife. Return the cookies to the baking sheet with the cut side down.

Sprinkle with additional cinnamon and sugar mixture if desired.

Bake for an addtional 25 minutes, until golden and crisp.

If you'd like, you can flip them halfway through baking for the most even crisp. It's okay if you don't!