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 for a little improvement. 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 a chewy, yet puffy chocolate chip cookie.
I’m going to express my love for these chocolate chip cinnamon cookies in just a minute. But first…
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.
To further illustrate my personal requirement for shortening and baking powder, you can see how flat these chocolate chunk cookies are from Ina Garten. Even Dorie’s best chocolate chip cookies spread and ended up flat, and that recipe as well as Ina’s only uses butter, no shortening and no baking powder. So, in my opinion, if you want puffy, chewy chocolate chip cookies, you need a little baking powder and shortening, or at least half shortening and half butter (I’m partial to the butter flavored shortening myself).
Now, on to the 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.
I found the original recipe on Alicia’s Recipes and adapted it to fit my guidelines, because of course the original had no shortening. ;) LOL Here’s their original recipe.
Chocolate Chip Cinnamon Cookies
Note: you can use 1/2 cup Amanda’s homemade pudding mix instead of the instant listed in the recipe below.
- 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
- 2¼ 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 ½ cup Amanda’s homemade pudding mix which is what I used)
- 1 package (2 cups) semisweet chocolate chips (I used Ghirardelli)
- 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.