Cinnamon Chocolate Chip Cookies
Learn how to make the easiest and most decadent cinnamon chocolate chip cookies ever! You'll just need under 30 minutes to make them!
Servings: 6 large 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
- 1 ½ cup dark chocolate chips
Instructions
- 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.
Nutrition
Calories: 605kcal | Carbohydrates: 76g | Protein: 8g | Fat: 30g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 158mg | Potassium: 357mg | Fiber: 3g | Sugar: 44g | Vitamin A: 518IU | Vitamin C: 0.2mg | Calcium: 168mg | Iron: 2mg