Cinnamon Chocolate Cookies
Indulge in the perfect balance of warmth and decadence with these Cinnamon Chocolate Cookies—a delightful twist on classic chocolate cookies. Made with rich unsweetened cocoa powder and a touch of aromatic ground cinnamon, these cookies offer a unique flavor combination that's both comforting and slightly spiced. Semi-sweet chocolate chips are folded into the dough for melty, chocolatey bursts in every bite. With a soft and chewy texture, they’re incredibly easy to whip up, taking just 15 minutes of prep time. Whether you're baking for the holidays or satisfying a midweek sweet craving, these cookies are sure to impress. Serve them with a cold glass of milk or a steaming latte, and store extras in an airtight container for up to five days. Perfect for chocolate lovers and cinnamon fans alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsalted butter (softened)
- 1 cups Granulated sugar
- 0.5 cups Brown sugar (lightly packed)
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, cinnamon, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape down the sides of the bowl as needed.
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake as the cookies will continue to set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 81 mg | 4% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 17.3 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 83 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
