In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until fluffy, about a minute.
In a separate bowl, sift together the flour, paprika, baking soda, salt, and cinnamon.
Gradually stir dry ingredients into butter mixture until just combined.
Add chocolate chips and stir until just combined.
Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
Preheat oven to 350 degrees.
Remove dough from refrigerator. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
In a small bowl, combine the reserved sugar and paprika. Gently roll balls in sugar mixture to coat. Place cookie dough balls 2 inches apart onto a parchment lined baking sheet.
Bake for 10-12 minutes, or until edges begin to lightly brown. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Sweet paprika (may be labeled simply as 'paprika') is recommended for this recipe, not smoked or hot paprika.
Cookie dough will keep for 2-3 days in the refrigerator, or up to 3 months in the freezer. Spice flavors will dull the longer your dough is frozen, so I recommend using any frozen dough within 1 month for best flavor.