Cinnamon Chocolate Chip Cookies
These cinnamon chocolate chip cookies are made with chocolate chips, cinnamon and cinnamon-flavored chips! These cookies have soft, chewy centers and golden, slightly crisp edges. These no-chill cookies bake in under 12 minutes and are the perfect sweet treat.
- Author: Marley Braunlich
- Prep Time: 15
- Cook Time: 10-12
- Total Time: 30
- Yield: 12-14 1x
- Category: Cookies, Dessert
- Method: Bake
- Cuisine: American
- 1/2 cup salted butter, softened
- 3/4 cup brown sugar, lightly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chocolate chips
- 1/2 cup cinnamon chips
- Extra cinnamon chips and ground cinnamon, for topping
- Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
- Add in the egg and vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold chocolate chips and cinnamon chips into the cookie dough.
- Use a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
- Dip the cookie dough balls into a small bowl filled with cinnamon chips and then shape them again using your palms if needed.
- Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly underbaked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
- Once you remove the baked cookies from the oven, top them with a dusting of cinnamon if desired.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.
- You can substitute cinnamon chips for chocolate, white chocolate or butterscotch chips.
- See the blog post for more baking tips and details on how to customize this recipe
Keywords: cinnamon chocolate chip cookies, chocolate chip cookies with cinnamon, cinnamon baking chips, cinnamon cookies, chocolate chip cookie dough