Cinnamon Chocolate Chip Cookies
Simple Cinnamon Chocolate Chip Cookies
Our Easiest Chocolate Chip Cookie recipe has been a huge hit, and inspired by that, we thought of trying some simple variations and additions to the recipe. Soon after came our Coconut Chocolate Chip Cookies, which are great to make and enjoy over the holidays.
Then, we thought of trying something with fall and winter-inspired flavors, too, and that’s when we came up with these spiced cookies and Chocolate Chip Butterscotch Chip Cookies! They’re like Snickerdoodle cookies, and the traditional chocolate chip cookie had a baby.
It’s the perfect cookie to take to a cookie swap or bake year round when that cookie craving hits.
Worth cooking
- This is truly an easy recipe. You’ll just need some pantry staples and around 15 minutes of hands-on time to make them.
- With a nice balance of sweet and a hint of spice, these cookies are a fun twist and great to enjoy with your cup of coffee or during the holiday season.
- They’re the perfect cookies to enjoy with a glass of milk.
Ingredients Needed
These cookies are the perfect sweet treat to make with pantry staples. They’re one of our favorite American recipes. Here is everything you need to make the best chocolate chip cookie with cinnamon added:
Wet ingredients: You’ll need melted butter for the rich flavor and an egg to help give the cookies structure. And, of course, a dash of vanilla. We love using our homemade vanilla here.
Dry ingredients: Just the classics- all purpose flour, baking powder, sugar and spices.
Chocolate chips: Dark chocolate chips are best for this recipe and work beautifully with the spices.
Pantry notes
- You can try making a gluten-free version of this recipe by substituting the all-purpose flour for gluten-free flour. While we haven’t tried it yet, we have heard good things about using a gluten-free flour with xanthan gum added in as a substitute for all-purpose flour, especially for baking.
- If you don’t have dark chocolate chips, you can use milk chocolate chips or even chocolate chunks.
- To add a bit of different flavor, use a mix of dark and white chocolate chips. Butterscotch chips or cinnamon chips are also a great option.
- For extra sweetness and cinnamon-y flavor, skip the sea salt and add cinnamon sugar to the top of the cookies.
- Swap the spices for chopped pecans in the dough to make pecan chocolate chip cookies.
Love cookies? Try our Brown Butter Pecan Cookies!
How it comes together
These are some of the best cookies you will ever make! Start by preheating your oven to 350 degrees F (180 degrees C) and lining a baking sheet with parchment paper also known as baking paper.
1 : Mix Dry Ingredients.
In a medium bowl, whisk together flour, cinnamon, ginger powder, baking soda, and sea salt.
2 : Make Butter and Sugar Mixture.
Using an electric mixer or a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed until light and creamy. Scrape down the sides of the bowl to ensure even mixing.
3: Whisk in the Egg.
Now add the vanilla extract and egg. Beat until everything is well combined.
4. Combine Everything.
Gradually mix in the flour mixture (dry ingredients), then fold in the chocolate chips. Be sure not to overmix!
5. Chill and Scoop.
Cover the dough with plastic wrap and chill in the fridge for at least 12 hours. Once ready to bake, remove the dough from the fridge and let it sit at room temperature until the dough is soft. Use a large cookie scoop to portion the dough into balls and drop them onto the prepared cookie sheet.
6. Bake, Rest and Top.
Bake the cookie dough balls for 10 minutes or until the cookies turn golden brown. Remove from the oven and let cool on a cooling rack. Sprinkle with some additional sea salt and cinnamon powder for some pizzazz!
To lend some extra texture and a bit of crunch to the cookies, you can add some chopped nuts into the mix. Walnuts and pecans are great options.
Cook notes
- Want the cookies to have a bit of extra flavor? Brown butter in a pan until light golden brown, let it cool down completely and then use it for the recipe.
- Make sure you measure the flour correctly. This is crucial if you want the cookies to have the perfect soft and chewy texture.
- Don’t overmix the cookie batter. This can cause the cookies to turn out dense and hard.
- Don’t overbake the cookies, or they’ll be too dry. If you make smaller cookies, bake them for about 8 minutes at the same temperature.
- The resting time is crucial- both for the cookie dough in the refrigerator and the baked cookies on the cooling rack.
- To prepare the cookies in advance, refrigerate the cookie dough for up to 3 days or freeze it in a freezer-safe container or bag for up to 3 months.
What Goes with Cinnamon Chocolate Chip Cookies?
These decadent cinnamon chocolate chip cookies are an absolute treat to relish on their own. If you want some ideas to pair them, here are a few good ones.
- Team them up with some other sweet treats and desserts like moist chocolate cupcakes, sugar coated donuts or a slice of yogurt cake, featured on a brunch table with some iced coffee.
- If you’re one of those who love a scoop of ice cream with a warm cookie, try pairing these with some homemade chocolate ice cream or stick to the classic vanilla ice cream.
Does Cinnamon Taste Good In Chocolate Chip Cookies?
Yes, absolutely, and this recipe proves it. The key is not to overpower the chocolate chip cookies with cinnamon.
If you are wondering how much cinnamon to add to chocolate chip cookies, we recommend starting with half a teaspoon. Then, depending on the quantity of the cookie dough, you can work your way up to more cinnamon.
Or follow the recipe below to the T for notable cinnamon and chocolate cookies.
- Yield: 6 large cookies
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
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
- 1 ½ cup dark chocolate chips
Method
- Preheat your oven to 350 degrees F (180 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, ginger powder, baking soda, and sea salt.
- Using an electric mixer or a stand mixer beat the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and creamy. Scrape down the sides of the bowl to ensure even mixing.
- Now add the vanilla extract and egg. Beat until everything is well combined.
- Gradually mix in the dry ingredients, then fold in the chocolate chips. Make sure not to overmix!
- Wrap the dough in plastic wrap and chill in the fridge for at least 12 hours.
- Once ready to bake, remove the dough from the fridge and let it sit at room temperature until the dough is soft. Use a large cookie scoop to portion the dough into balls and drop them onto the prepared baking sheet.
- Bake the cookies for 10 minutes, or until the cookies turn golden brown.
- Remove from the oven and let cool on a wire rack. Sprinkle with some additional sea salt and cinnamon powder.
Notes
This recipe makes 6 large cookies with a cookie scoop that’s about 3 tablespoons. If you want smaller cookies, use a smaller cookie scoop.
Want the cookies to have a bit of extra flavor? Brown the butter in a pan until light golden brown, let it cool down completely and then use it for the recipe.
Make sure you measure the flour correctly. This is crucial if you want the cookies to have the perfect soft and chewy texture.
Don’t overmix the cookie batter. This can cause the cookies to turn out dense and hard.
Make sure you don’t overbake the cookies, or they’ll turn out too dry.
The resting time is crucial- both for the cookie dough in the refrigerator and for the baked cookies on the wire rack.
To prep the cookies in advance, refrigerate the cookie dough for up to 3 days ahead of time, or freeze the dough in a freezer-safe bag for up to 3 months.
