These Cinnamon Chocolate Chip Cookies are studded with chocolate chips and lightly spiced with cinnamon for a warm, comforting flavor. They bake quickly—under 10 minutes—and come out with crisp edges and a chewy center.
Simple, cozy, and addictive, they’re sure to become a favorite cookie recipe.
These cookies combine a slightly chewy center with perfectly crisp edges. The hint of cinnamon elevates the classic chocolate chip cookie into something special—ideal for anyone who loves chocolate and a touch of spice.
Table of Contents
- Simple Cinnamon Chocolate Chip Cookies
- Why You’ll Love This Recipe
- Ingredients Needed
- Substitutions & Variations
- How to Make Cinnamon Chocolate Chip Cookies
- 1: Mix Dry Ingredients.
- 2: Make Butter and Sugar Mixture.
- 3: Whisk in the Egg.
- 4. Combine Everything.
- 5. Chill and Scoop.
- 6. Bake, Rest and Top.
- Tips to Make the Best Cinnamon Chocolate Chip Cookies
- What Goes with Cinnamon Chocolate Chip Cookies?
- Does Cinnamon Taste Good In Chocolate Chip Cookies?
- Recipe Frequently Asked Questions
- More Sweet Treat Recipes to Try
- More Cookie Recipes
- Cinnamon Chocolate Chip Cookies Recipe
Simple Cinnamon Chocolate Chip Cookies
This recipe grew from a classic chocolate chip base with a cozy twist. If you’ve enjoyed easy chocolate chip cookies before, you’ll appreciate how a little cinnamon transforms them into something perfect for fall and winter—or anytime you crave a spiced cookie.
They’re excellent for cookie swaps, holiday baking, or when you want a reliably delicious treat.
Why You’ll Love This Recipe
- Truly easy: pantry staples and about 15 minutes of hands-on time.
- A balanced sweet-and-spice profile that refreshes the classic chocolate chip cookie.
- Perfect with a cup of coffee or a glass of milk.
Ingredients Needed
These cookies use familiar pantry ingredients. Use dark chocolate chips for the best contrast with the warm spice, but other chip types work too.
Wet ingredients: melted unsalted butter, an egg at room temperature, and vanilla extract.
Dry ingredients: all-purpose flour, baking soda, cinnamon, a touch of ginger, and a pinch of sea salt.
Chocolate chips: dark chocolate chips complement the spice, but milk chocolate, white chocolate, or a mix of chips also work.
Substitutions & Variations
- For a gluten-free version, substitute a quality gluten-free flour blend (preferably with xanthan gum) for the all-purpose flour.
- Use milk chocolate, chocolate chunks, butterscotch chips, or cinnamon chips if you prefer.
- Add chopped nuts such as walnuts or pecans for texture and crunch.
- For extra cinnamon flavor, sprinkle cookies with cinnamon sugar instead of sea salt.
Love cookies? Try Brown Butter Pecan Cookies for another delicious option.
How to Make Cinnamon Chocolate Chip Cookies
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Follow these steps for best results.
1: Mix Dry Ingredients.
Whisk together the flour, cinnamon, ginger powder, baking soda, and sea salt in a medium bowl.
2: Make Butter and Sugar Mixture.
Beat the melted butter with granulated sugar and brown sugar on medium speed until light and creamy, scraping the bowl as needed.
3: Whisk in the Egg.
Add the vanilla extract and the egg, then beat until fully combined.
4. Combine Everything.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips—avoid overmixing.
5. Chill and Scoop.
Wrap the dough and chill in the refrigerator for at least 12 hours. When ready to bake, let the dough soften at room temperature, then use a large cookie scoop to portion dough onto the prepared baking sheet.
6. Bake, Rest and Top.
Bake for about 10 minutes, until the edges are golden and the centers look slightly soft. Remove from the oven and cool on a wire rack. Finish with a light sprinkle of sea salt or extra cinnamon if desired.
Tip: add chopped walnuts or pecans to the dough for extra texture and a pleasant crunch.
Tips to Make the Best Cinnamon Chocolate Chip Cookies
- For deeper flavor, brown the butter until light golden, cool it, then use in the recipe.
- Measure flour accurately—too much flour makes cookies dense and dry.
- Mix until just combined to avoid tough cookies.
- Bake until edges are set but centers remain slightly soft; they firm up as they cool. Smaller cookies need about 8 minutes.
- Chill the dough for at least 12 hours for the best texture and flavor; dough can be refrigerated up to 3 days or frozen up to 3 months.
What Goes with Cinnamon Chocolate Chip Cookies?
These cookies are delightful on their own, but also pair well with other treats for a dessert spread.
- Serve alongside cupcakes, donuts, or a slice of cake for a brunch or party selection.
- Warm cookies are excellent with a scoop of vanilla or chocolate ice cream for an indulgent dessert.
Does Cinnamon Taste Good In Chocolate Chip Cookies?
Yes. Cinnamon adds warmth without overpowering the chocolate when used sparingly. Start with about 1 teaspoon in this size batch and adjust to taste.
Follow the recipe below for reliably delicious cinnamon chocolate chip cookies.
Recipe Frequently Asked Questions
They’re done when the edges look slightly crisp and the centers still appear a bit soft. They continue to firm up as they cool, giving a chewy center.
Yes. A slightly underbaked center is normal; the cookies will finish setting on the cooling rack and remain soft and chewy.
Store cookies in an airtight container at room temperature up to a week, or in the refrigerator up to 10 days. Reheat briefly in the microwave before serving if desired.
More Sweet Treat Recipes to Try
- Chocolate Cupcakes With Chocolate Frosting
- Pear Almond Cake
- Sweet Potato Scones
- Pumpkin Pie (no evaporated milk)
- Salted Caramel Cake
- Cinnamon Rolls With Apple Pie Filling
- Plain Cake
More Cookie Recipes
Other favorite cookie recipes include lemon shortbread and Danish butter cookies.
- Lemon Shortbread Cookies
- Danish Butter Cookies
- Homemade Shortbread Cookies
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Cinnamon Chocolate Chip Cookies
Ingredients
- 1⅓ cup all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger powder
- ½ teaspoon baking soda
- Pinch of sea salt
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- ½ teaspoon vanilla extract
- 1 large egg, room temperature
- 1½ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Whisk together flour, cinnamon, ginger powder, baking soda, and sea salt.
- Beat melted butter, granulated sugar, and brown sugar until light and creamy.
- Add vanilla and egg; beat until combined.
- Gradually mix in dry ingredients, then fold in chocolate chips. Don’t overmix.
- Wrap dough and chill in the refrigerator at least 12 hours.
- When ready, let dough soften slightly, scoop large portions onto the baking sheet, and bake for 10 minutes or until edges are golden.
- Cool on a wire rack and sprinkle with sea salt or cinnamon if desired.
Notes
- Recipe yields 6 large cookies using a 3-tablespoon scoop; scale size as preferred.
- Brown the butter for extra flavor if desired; cool before using.
- Accurate flour measurement and minimal mixing are key to a soft, chewy texture.
- Dough can be refrigerated up to 3 days or frozen up to 3 months.
Nutrition
| Carbohydrates: 76 g
| Protein: 8 g
| Fat: 30 g