Cinnamon Chocolate Chip Cookies

Chocolate chip cookies… is there really a perfect recipe? Did Ruth Wakefield truly create the best chocolate chip cookie base out there? While Tollhouse chocolate chip cookies are most definitely delicious, there’s always room creative inspiration. I personally think that all chocolate chip cookies should contain shortening, if not a mixture of shortening and butter, as well as a bit of baking powder. These two things combined seem to really help prevent spreading, creating these chewy, yet puffy cinnamon chocolate chip cookies. Now, don’t even get me started on soft peanut butter cookies…

 

Cinnamon Chocolate Chip Cookies

There are plenty of yummy variations out there as well. These buttermilk chocolate chip cookies have a slight tangy flavor, baking up beautifully, resulting in a soft, chewy cookie. One of my all time favorite variations is the chocolate chip espresso cookie. A marvelous mocha flavored cookie, perfect for coffee lovers, again, puffy and chewy.

Now, on to the cinnamon chocolate chip cookies. This is a great recipe. The dough comes together beautifully, a perfect scooping consistency. I filled the cookie scoop and the dough came right out of the scoop like I was on Martha Stewart’s show or something. HA HA. They bake up nice and puffy, a light golden brown in about 11 minutes. There’s just enough cinnamon in the dough that you can taste it, and it’s great, without overpowering them. Fabulous combination! Or if you just want a great chocolate chip cookie, eliminate the cinnamon all together.

Ingredients for cinnamon chocolate chip cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup butter flavored shortening
• 3/4 cup superfine sugar (run granulated sugar through a blender)
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 (3.4 ounces) package instant vanilla pudding mix (or 1/2 cup my homemade pudding mix)
• 1 package (2 cups) semisweet chocolate chips (I used Ghirardelli)

Helpful Kitchen Tools

• Measuring cups and spoons
• Stand mixer or hand mixer
• Mixing bowls
• Cookie scoop
• Parchment paper
• Baking sheets

Note: These are chocolate chip cookies with pudding. You can use 1/2 cup Amanda’s homemade pudding mix instead of the instant listed in the recipe below.

You’re gonna love how soft and chewy these cinnamon chocolate chip cookies come out! It’ll definitely be in your best interest to stash some in Tupperware to make sure you get some to yourself!

I hope you enjoy these delicious chocolate chip cinnamon cookies as much as I do! Be sure to let me know how they turn out in the comments. Looking for another delicious cookie recipe?

Make sure you check out my Italian Anisette Cookies recipe, and also these Thumbprint Cookies! Both of which are SO good, and are a huge hit with the family. They’re especially popular around the holiday season where they make perfect treats for work parties or family gatherings.

If you love the combination of cinnamon and chocolate, here’s a few more recipes to try!

1. Cinnamon Chocolate Brownies from Lemons for LuLu
2. Cinnamon Chocolate Chip Muffins from Dinners, Dishes and Desserts
3. Chocolate Cinnamon Rolls from Inside Brew Cru Life

This post was originally published on this blog on May 4, 2010.

Chocolate Chip Cinnamon Cookies

5 from 48 votes

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Course: Desserts

30 minutes mins

Author: Amanda Davis

Ingredients

• ▢ ½ cup unsalted butter softened
• ▢ ½ cup butter flavored shortening
• ▢ ¾ cup superfine sugar run granulated sugar through a blender
• ▢ ¾ cup light brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 2 ¼ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 3.4 ounce package instant vanilla pudding mix
• ▢ or 1/2 cup Amanda’s homemade pudding mix which is what I used
• ▢ 1 package 2 cups semisweet chocolate chips (I used Ghirardelli)

Instructions

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together the butter, shortening, brown sugar, and superfine sugar until smooth and creamy; then add eggs and vanilla and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Turn mixer to low and gradually mix the dry into the creamy mixture until well blended. Use a spoon or sturdy rubber spatula to stir in chocolate chips.
• Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 10-11 minutes, until light golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.

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