Tired of basic chocolate chip cookies? Try this recipe! These big, chewy Cinnamon Chocolate Chip Cookies are filled with sweet AND cozy flavor from the addition of ground cinnamon and browned butter!
Not only is the cookie dough made with ground cinnamon, but the dough is rolled in a cinnamon sugar mixture before baking to pack ALL the cozy and sweet flavor into each one!
Deliciously Spiced Chocolate Chip Cookies
You’ll begin drooling over these Cinnamon Chocolate Chip Cookies the minute their aroma fills the kitchen while they bake up to chewy, sweet perfection! The first bite will send you swooning into your chocolate chip cookie dreams.
Each bite is filled with sweet chocolate and cozy cinnamon! It’s an absolutely delicious combination that’s perfect for cookie swaps, holidays, or just snuggling up on the couch to enjoy with the family.
Why You Will Love Them:
- Brown butter dough for a robust flavor profile.
- Cinnamon and sugar inside and out.
- No chilling is required before baking.
- Chewy with a slightly gooey center when warm.
Cinnamon Chocolate Chip Cookies Ingredients
- Granulated sugar
- Ground cinnamon
- All-purpose flour – Measured properly for best results!
- Powdered milk – Optional, but really adds to the flavor!
- Baking soda
- Unsalted butter – European-style is highly recommended for this recipe.
- Light brown sugar – Dark could also be used.
- Vanilla bean paste – I like Nielsen-Massey, but Rodelle and McCormick brands will work great, too.
- Large egg
- Large egg yolk
- Dark chocolate chips – I prefer the Guittard brand.
Biting into one of these mouthwatering cookies starts with a trip to the pantry! No store run is needed with a cookie recipe like this that calls for what you have on hand.
The ingredient that could break that exception is powdered milk, though it can be substituted for powdered coffee creamer.
The other ingredients may seem ordinary, but browning the butter and using a special mixing technique turns the pantry staples into an unforgettable cookie that will easily become your new favorite treat!
Cookie Recipe Substitutions And Variations
- Unsalted Butter – Salted butter can be used in place of unsalted butter. If you choose to do this swap, then you will need to reduce the additional salt in the recipe to 1/2 teaspoon to balance the flavor back out.
- Vanilla Bean Paste – I find that vanilla bean paste gives these cookies a richer flavor since paste is more concentrated than extract and has a stronger flavor. However, you can use an equal amount of vanilla extract in its place if you have the extract on hand.
- Powdered Milk – Powdered coffee creamer can be used in place of powdered milk. However, if you don’t have either on hand, you can skip this ingredient altogether. The powdered milk doesn’t impact the structure of the cookie; however, it does add a delicious depth of flavor that helps to make these cookies a standout treat!
- Dark Chocolate Chips – The flavor of dark chocolate chips meshes nicely with the cinnamon flavor in these cookies. However, if you’d like, you can use semi-sweet chocolate chips or even milk chocolate chips for a sweeter cookie. For even more flavor variation, you can try these cookies with white chocolate chips!
- Add Nuts – Add chopped walnuts, pecans, pistachios, or even almonds for a crunchy, nutty variation to these Cinnamon Chocolate Chip Cookies!
- Cookie Size Variation – This recipe yields large cookies that are about 4 to 5 inches big. We found that the large cookies had the best overall texture. However, if you prefer, you can make smaller cookies by using a medium cookie scoop to portion the cookie dough out. Then, bake the smaller cookies for 7 to 9 minutes.
How To Make Cinnamon Sugar Chocolate Chip Cookies
Step 1: Stir the granulated sugar with ground cinnamon in a small bowl. Then, set it aside.
Step 2: Remove the butter from the refrigerator to allow it to sit at room temperature before using it.
Step 3: Whisk the flour, cinnamon, salt, and baking soda in a medium bowl. Then, set this bowl of dry ingredients to the side.
Step 4: In a skillet over medium heat, melt 10 tablespoons of butter. Once it’s fully melted, continue to cook while stirring frequently until brown bits start to form on the bottom of the pan.
Then, remove the skillet from the heat and stir in the remaining butter until it’s fully melted. Then, transfer the butter to a large heat-safe bowl or stand mixer fitted with a whisk attachment.
Step 5: Add the granulated sugar, light brown sugar, and vanilla bean paste to the butter and mix to combine.
Step 6: Mix in the egg and additional egg yolk and allow the mixture to rest. Next, whisk the mixture and then allow it to rest again. Repeat this resting and whisking method for a couple more rounds.
Step 7: Mix the dry ingredients into the wet ingredients using a rubber spatula or paddle attachment on the stand mixer.
Step 8: Fold in the chocolate chips by hand using a rubber spatula.
Step 9: Use a large cookie scoop to portion the dough out and then roll it into the cinnamon sugar mixture that was set aside. Transfer the coated cookie dough balls onto parchment-lined cookie sheets.
Step 10: Optional step: Press additional chocolate chips into the tops of the cookie dough balls before baking.
Step 11: Bake the cookies for half of the baking time and then rotate the cookie sheet. Remove the cookies from the oven once they’re slightly brown around the edges. Then, allow them to cool on the baking sheet before placing them on a cooling rack to cool completely.
Why Use Browned Butter?
Brown butter is one of my favorite ways to level up cookie recipes! It’s just butter that’s been cooked on the stovetop to turn the milk solids brown. If you’ve never made brown butter, it’s super easy to do. It results in a deep, nutty flavor that blends beautifully with the salt for a rich, buttery cookie.
How To Get The Best Cookie Texture:
Have you ever bitten into a dry, crumbly cookie and been disappointed with its texture? Chances are you just got a taste of a cookie that had inaccurately measured ingredients!
The best way to avoid this is to use a kitchen scale to measure the ingredients by grams. However, if you prefer to use measuring cups, you’ll want to learn how to measure flour correctly to avoid another dry, crumbly cookie experience!
Tips And Tricks To Make The Best Cinnamon Chocolate Chip Cookies
Interval Mixing – This cookie recipe uses the method of interval mixing to allow the heat of the butter to melt the sugar. This creates an emulsion with the eggs that gives these cookies their tender, chewy texture that’s unforgettable! Though this isn’t the typical mixing process for making cookies, it is a crucial step for this recipe; therefore, do not skip it!
Two Baking Sheets – To speed up the baking process, it’s best to use two baking sheets. Therefore, the cookies can cool on the first sheet while you pop the second batch into the oven on the second sheet.
This will also prevent cookie dough from being dropped onto a hot baking sheet, which would slightly change the structure of the cookies.
Rotate While Baking – Halfway through the baking time, the cookie sheet is rotated to give the batch of cookies a much more even bake.
Checking For Doneness – Remove the cookies from the oven once they appear slightly cracked on top with slightly brown edges.
Don’t be tempted to bake them for longer, as the cookies will continue to firm up on the hot baking sheet once they come out of the oven. Overbaking them will dry the cookies out and cause them to turn out hard!
Storage Instructions For Cinnamon Chocolate Chip Cookies
Store the completely cooled cinnamon chocolate chip cookies in an airtight container at room temperature to enjoy for up to 3 days. If you’re looking to tuck a homemade treat away to enjoy later without a kitchen mess or want to get ahead with your holiday baking, then freezing these cookies would be the best option!
How To Freeze Cookies
To freeze cookie dough, follow the recipe instructions right up to placing the cookies on a baking sheet. Then, instead of transferring the cookies to the oven, you’ll transfer the baking sheet into the freezer to flash-freeze the cookie dough balls.
Once the dough balls are frozen, remove them from the cookie sheet and transfer them into a Ziploc bag or freezer-safe airtight container. Then, store the cookies in the freezer for up to 3 months.
When you’re ready to enjoy a homemade cookie or two, simply add an extra minute or two to the baking time.
Chocolate Chip Cookies With Cinnamon FAQs
Can you bake cookies on a silicone baking mat instead of parchment paper?
Yes, you can bake these cookies on a silicone baking mat, but I personally recommend parchment paper. Since cookies tend to bake faster and spread more on silicone mats than parchment paper, you will want to keep a closer eye on them as they bake to prevent overbaking them.
Do I cook all the butter when making brown butter?
No, do not brown all of the butter, as that would alter the recipe. Only brown 10 tablespoons of butter on the stovetop, and then add in 4 tablespoons once the brown butter comes off the heat.
Should chocolate chip cookies be flattened before baking?
No, do not flatten these chocolate chip cookies before baking. Leave them in their dough ball form! Flattening the cookies before baking will result in thinner, more crispy cookies.
More Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- Serenity Cookies
- Triple Chocolate Chip Cookies
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Cinnamon Chocolate Chip Cookies
- 14 tablespoon salted butter sliced into tablespoons and divided
- 1¾ cup all-purpose flour 234g
- 2 tablespoons powdered milk or powdered coffee creamer, 12g
- 2 teaspoons ground cinnamon
- ¾ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar 108g
- ¾ cup light brown sugar packed, 160g
- 1 tablespoon vanilla bean paste
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1½ cups dark chocolate chips divided
- Preheat oven to 375°F and line a baking sheet with parchment paper and set aside. It is best if you use two baking sheets and rotate them for the batches. Dropping the second batch of dough on the hot cookie sheet will slightly change the structure of the cookie.
- In a small bowl, stir together ½ cup granulated sugar and 1 teaspoon ground cinnamon until evenly combined. Set aside.
- Pull the 14 tablespoon salted butter out of the refrigerator to sit at room temperature 15 minutes before using.
- In a medium bowl, whisk together the 1¾ cup all-purpose flour, 2 tablespoons powdered milk , 2 teaspoons ground cinnamon, ¾ teaspoon salt, and ½ teaspoon baking soda, and set aside.
- Add 10 tablespoons of butter to a skillet and cook over medium heat until melted. Continue cooking and stirring frequently for 2 to 3 minutes until brown bits start to form in the bottom of the pan, the top is foamy, and it has a nutty aroma. Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer the butter to a large heat-safe bowl or stand mixer bowl fitted with a whisk attachment.
- Add the ½ cup granulated sugar ¾ cup light brown sugar, and 1 tablespoon vanilla bean paste to the butter and mix to combine.
- Add 1 large egg and 1 large egg yolk and mix for 30 seconds. Let rest for 3 minutes, then whisk again for 30 seconds. Repeat the resting and whisking for 2 more rounds. The batter should be smooth, thick, and shiny when done – almost like caramel sauce.
- Use a rubber spatula or paddle attachment to mix the dry ingredients into the wet ingredients for 1 minute. The dough will seem very soft, this is normal and you do not need to chill it.
- Fold in 1¼ cup of the 1½ cups dark chocolate chips, reserving the rest for the tops of the cookies.
- Portion the dough out with a large (¼ cup-sized) cookie scoop and roll the scoops of dough in the cinnamon sugar mixture. Then, place the cookie dough scoops 3 inches apart on the prepared baking sheet. Top with the remaining chocolate chips and gently press it into the top.
- Bake for 9 to 12 minutes, rotating halfway through. The cookies should look slightly cracked and only slightly brown around the edge. Remove from the oven and allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Do not brown all of the butter, it will alter the recipe. It’s important that the 4 tablespoons are only melted and not cooked to the point of clarifying or browning.
- Slicing the butter before melting will give it a fast and more even melt.
- This recipe makes large cookies, about 4 to 5 inches. If you want to make small cookies, use a medium cookie scoop and bake for 7 to 9 minutes. However, we found the large cookies had a better overall texture.
- Store these cookies in an airtight container at room temperature. Enjoy them for up to 3 days!
- Can I Add Nuts To These Cookies? Absolutely! Feel free to add any chopped nut that you prefer to these cookies!
- Does This Cookie Dough Freeze Well? Yes, it does! To freeze the cookie dough, first portion out the dough onto a baking sheet. Then, place the baking sheet into the freezer for an hour to flash-freeze the dough. Then, take the frozen cookie dough and place it into a Ziploc bag with the excess air squeezed out of it. Then, place the bag of frozen cookie dough back into the freezer and store it for up to 3 months. To bake the cookies from frozen, you’ll need to add an extra minute or two to the baking time.
- Can I Use Unsalted Butter In This Recipe Instead Of Salted? Yes, that’s fine. If you choose to do so, increase the additional salt in the recipe to 1 teaspoon.