We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 3 1/4 Cups flour
- 2 eggs
- 2 Teaspoons vanilla extract
- 12 semisweet chocolate chips
- 1 Cup firmly packed light brown sugar
- 1 1/3 Cup butter, softened
- 1 Tablespoon ground cinnamon
- 1 Teaspoon baking soda
- 3/4 Teaspoons salt
- 1 1/4 Cup granulated sugar
- 1 Cup chopped walnuts
Mix the flour, cinnamon, baking soda, and the salt in a medium bowl and set aside. Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs and the vanilla and mix well. Gradually beat in the flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
Preheat oven to 375 degrees. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake for 8 to 10 minutes or until lightly browned. Cool on baking sheets for 1 minute. Remove to wire racks and cool completely.
Calories Per Serving222
Folate equivalent (total)9µg2%
Sift (or whisk) the flour, cocoa powder, cream of tartar, baking soda and salt together then set aside. In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.
Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.
In a small bowl, mix the sugar and cinnamon together. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies until the cookies have puffed a little and the tops look set, 8 to 10 minutes. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall slightly as they cool.)
- Heat the oven to 350°F. Line a cooling rack with paper towels.
- In a medium bowl, combine the flour, baking powder, cinnamon, and salt. In a larger bowl, beat the butter and coffee until well combined. Add the confectioners’ sugar and brown sugar and beat until combined. Stir in the flour mixture about 1/2 cup at a time, mixing well after each addition. Stir in the chocolate chips.
- Put the granulated sugar in a small, shallow bowl. Scoop out about 1 Tbs. dough and flatten it slightly into a disk. Dip one side into the granulated sugar and then set the disk, sugar side up, on an ungreased baking sheet. Repeat with the remaining dough, spacing the disks about 2 inches apart. Bake until the edges start to darken, 12 to 14 min. (Begin checking after 12 min., but don’t be tempted to remove them too soon.)
- Let the cookies cool for 1 to 2 min. on the baking sheets. Transfer them to the paper-towel-lined racks to cool completely. Bake the rest of the dough the same way.
Add to List
Why are my chocolate chip cookies coming out flat?
When the chocolate chip cookie recipe came out in the NY times in 2011 everyone was going mentallll over them!One of the main reasons? Aging the dough, which developed the flavour and produced a cookie that had more depth than the Nestle Tollhouse recipe (which always turn out flat for me).
Letting the dough rest in the fridge helps hydrate the flour (i.e. the flour absorbs the moisture in the dough). This means that the cookies will spread less upon baking! So if you find your cookie dough to be spreading a lot, chilling your dough for even an hour or two will improve this. If you age it for longer, like I do, you get the added bonus of improved flavour as the ingredients mingle together for a bit longer.
Another factor is the eggs. I’ve found that because UK eggs are graded larger than US eggs (a UK medium egg is equivalent to a US large egg) that when baking cookies from American recipes, my cookies always spread more than they should. The extra moisture the egg is making a wetter dough which spreads a lot. So if you’re in the UK but are baking from an American recipe and find your cookies spreading, try using small eggs instead!
The difference in butterfat % can also affect the cookie dough. In the US it is common to bake with butter which has a lower butterfat %. In the UK most of the butter we get (even bog-standard own brand butter) has a butterfat % of around 80-82%. The more butterfat, the more the cookies will spread. An easy way to rectify this is to decrease the amount of butter slightly in a recipe – maybe take out 15-30 grams (1-2 tablespoons) and see if it helps.
So anyway… aging the dough definitely makes the most difference to me – I find it helps with the flavour SO much!!
Then there was the whole browned butter phase, and let me tell you, I still brown butter for 50% of things I make, because it’s just another way of giving food a liiiiittle bit more zing.
If you think about it, it’s a bit strange how in baking we use so much less flavour enhancing ingredients. When you cook, you add salt + pepper, a myriad of condiments, herbs and spices. Whereas for baking, it’s usually vanilla, cinnamon, almond or fruit. Sometimes there might be some anise or cardamom. But that’s about it. You might experiment with cayenne in chocolate cookies once, but it’s never going to become a regular addition.
See the inside of these chocolate chip cookies – moist and gooey
and I think that by using that logic, I’ve finally cracked it:
My perfect chocolate chip cookie.
I thought I’d reached perfection a few months ago, when I made these bittersweet chocolate chip cookies, but by changing one little thing this time, I improved them even more!
They have all the things I would ever want: Soft, chewy middle, loads of molten chocolate shards, crisp edges a flavourful cookie dough base (that is deffo not leave-able) and, ofc, some salt on top!
Sooo when I was browning the butter for chocolate chip cookies, I added chopped basil and verbena (which has a gentle lemon flavour) to the saucepan, then strained them out. I was left with this lightly scented butter, that when added to the cookie dough just gave it SO much FLAVOUR!
It wasn’t like *bites into cookie* “HELLOO BASIL”,
it had a herby undertone that simply worked. I asked people to guess what they thought I’d put in it, and literally no one could guess, but they loved them. And so did I, and you probably most def will too, if you make them!
They’re also a snap to make – no stand mixer needed! You can just bring the dough together by hand in a bowl as we’re melting the butter so the dough is super easy to mix.
- 1 cup butter (melted)
- 1 1/2 cups brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 2 1/4 cups bread flour
- 1 teaspoon vanilla
- 2 cups chocolate chips (semi-sweet)
- In a stand mixer, fitted with the paddle attachment (hand mixer is okay but mine struggles toward the end), add butter and sugar.
- Mix together until they form a loose paste.
- Add egg, egg yolk, milk, and vanilla.
- Mix just until incorporated.
- In another bowl, mix together the dry ingredients minus the chips.
- Add the dry ingredients to the butter and sugar bowl and stir until incorporated. Do not over-mix or the cookies will be tough.
- Add the chips and mix just until they are spread evenly throughout. Sometimes I do this step by hand.
- The dough will be runny at this point because of the melted butter. If you were to bake these now they will turn into flat, crunchy cookies, so I chill the dough overnight*.
- Preheat oven to 375F.
- When ready to prepare, portion into 1 1/2 inch balls and bake on preheated, parchment lined baking sheet for 11 minutes or until edges start to brown.
- Pull the cookies out of the oven and let them remain on the sheet for another 10 minutes.
- Remove to cooling rack until ready to eat or store in an airtight container.
- The cookies will keep at room temperature for 4 days.
- The dough will keep in the refrigerator for 1 month or in the freezer for 3 months.
Brown Butter Cinnamon Chocolate Chip Cookies
In a medium saucepan over medium heat, brown the butter. As the butter melts, swirl it around or stir it to prevent burning. The butter will froth during the browning process. Once the froth has dissipated, the butter should be golden brown and ready to remove from heat. Transfer to a heat-resistant bowl as soon as done to prevent further cooking. Set aside and allow to cool to room temperature.
In a separate bowl, combine flour, salt, baking soda, and cinnamon.
In a large mixing bowl (or stand mixer bowl), cream butter and sugars together until smooth.
Add the eggs and vanilla, beating on medium to combine.
Slowly add the flour mixture into the butter mixture, mixing on a low speed. Continue until all the dry ingredients are only just incorporated.
Fold in the chocolate chips with a spatula or spoon.
Refrigerate dough for 30 minutes to firm up.
Lightly grease cookie sheets, or line them with parchment paper. Then spoon out dough in heaping tablespoonfuls until all the dough has been distributed. Separate the cookies by at least 2 inches.
Bake until the edges of the cookies are slightly browned, about 12 minutes. Remove from oven and let cool on the cookie sheet for 5 minutes before transferring to a wire rack.
Some people like the texture that comes from refrigerating the dough a full 24 hours . It makes the cookies more plump and less likely to expand while they're baking.
- Mixer, Stand or Hand-held
- Measuring Cups and Spoons
- Rubber Spatula
- Cookie Sheets
- Parchment Paper (for easy cleanup)
- Optional: Cookie Scoop for consistent cookie size
- Flour – Sifted all-purpose flour works great to keep the cookies soft. Learn more about why we sift and all the details about Baking Measurements here.
- Cinnamon – This is the star of these cookies so make sure it is fresh and flavorful.
- Baking Powder – Used for leavening to create fluffy cookies.
- Salt – Even sweet desserts need this to enrich the final flavor.
- Butter – Best softened to room temperature so it will cream smoothly.
- Sugar – Granulated sugar sweetens the cookies and adds a slight crunch.
- Egg – Binds all of the ingredients together.
- Vanilla – Pure vanilla extract is preferred.
Cinnamon Chocolate Chip Cookie – Fold in up to 1 cup chocolate chips.
Cinnamon White Chocolate Chip Cookies – Fold in up to 1 cup white chocolate chips.
Cinnamon Almond Cookies – Use ½ teaspoon almond flavoring instead of vanilla.
Reindeer Noses – Press a red hot into the center of the cookie just before baking to make reindeer noses.
- 1 cup butter, softened
- 1 cup packed light brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped walnuts
- 1 cup semisweet chocolate chips
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cinnamon Chocolate Chip Cookie Recipe
If you like cookies of all kinds such as sugar, snickerdoodles or the classic chocolate chip, this cinnamon chocolate chip cookie is going to be a treat for you! Combining the best ingredients of each of these cookies, you will find yourself eating two or three without blinking an eye. Be careful: you may blow your week’s diet on these fabulous treats.
When it comes to making any type of cookie, the steps are pretty similar. You will sift or stir together your dry ingredients in a separate bowl. Then you will cream together butters and sugars. I recommend adding spices at this point as it really helps develop the flavor. Next, you’ll beat in the egg and any remaining liquid. The more you create air at this point, the taller the cookie will be. If you want flat cookies, don’t mix too long. Finally, you mix in the flour and any remaining dry ingredients until just combined. You don’t want to over-mix in this stage as it leads to a tough cookie. Just mix until you no longer see flour.
So let’s start making this wonderful cinnamon chocolate chip cookie recipe below. Feel free to mix up the sugars, swap out the butter for margarine or another type of fat such as shortening and use a different kind of nut. The goal of baking is learning how to make food to suit your palate. And if you want to dress it up? Crack on some salt right as they come out of the oven. It really balances out that sugar.
- First, mix together flour, salt and baking soda.
- Next, place butter, sugars and cinnamon in a bowl.
- Cream together.
- Then, add your vanilla and egg.
- Beat until it is smooth and fluffy. About one minute.
- Then you will add in the flour mixture.
- Mix until just combined.
- Finally, fold in chocolate and walnuts.
- Scoop out onto a tray leaving room.
- Bake 8-10 minutes or until golden brown on edges.
- Cool completely before storing.
- How many can you eat in a sitting?
- Happy baking!