Cinnamon Chocolate Chip Cookies
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These cinnamon chocolate chip cookies are a cross between snickerdoodle cookies and chocolate chip cookies. They have chewy centers, crispy edges and are the perfect cookie for the holiday season.
I didn’t go too wild on the cinnamon. I wanted just a pop of cinnamon flavor so this is a great recipe for those that want a hint of cinnamon but don’t want it to be overpowering.
For more delicious cookies try, lemon white chocolate cookies, key lime cookies and kitchen sink cookies.
Why you’ll love this recipe:
- 156 calories for each chewy cookie.
- Chewy center and crispy edges.
Ingredients and Substitutes:
These are the main ingredients and substitutions for these cinnamon chocolate chip cookies. See the recipe card below for the full ingredients list and instructions.
- Unsalted Butter: room temperature. You can use coconut oil at 1:1 ratio.
- Granulated Sugar
- Light Brown Sugar: or dark brown sugar for a deeper caramel flavor.
- Large Egg: room temperature.
- All-Purpose Flour: can use gluten-free flour however
- Cinnamon
- Semi-Sweet Chocolate Chips: or white chocolate chips, dark chocolate chips, butterscotch chips, cinnamon chips or toffee chips. Or, try my chocolate chipless cookie.
Variations
- Add chopped nuts or dried fruits.
- Add cinnamon sugar to the top.
- These are meant to be a fun twist on classic chocolate chip cookies. Add an extra tsp. cinnamon if you want even more.
Dietary Modifications
- For gluten-free, use a gluten-free flour. If using GF flour, lower the flour by approximately 2 Tbsp. to avoid drying out the cookies. You can also add a little more butter or oil.
- For dairy-free, sub out the butter for coconut oil at 1:1. Make sure your chocolate chips are dairy-free, as well.
How to make your perfect chocolate chip cookies:
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: mix wet ingredients
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 1).
Beat in the egg and vanilla extract until well combined (image 2).
Step 3: mix dry ingredients
In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon (image 3).
Step 4: combine wet and dry
Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the chocolate chips (image 4).
Step 5: scoop and bake
Using a 1.5 tablespoons cookie scoop (or ice cream coop) drop scoops of cookie dough balls onto the prepared baking sheet, leaving space between each cookie (image 5). Bake cookies in preheated oven for 10-12 minutes, or until the edges are golden brown but the center is still soft.
Step 5: remove and cool
Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your leftover cookies in an airtight container for 3-4 days.
If you want the cookies to all be the same shape after baking, take the top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Check out our other easy cookie recipes!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar (or sugar substitute) 100g
- 1/2 cup brown sugar (or sugar substitute) 90g
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 cup semi-sweet chocolate chips 80g
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Beat in the egg and vanilla extract until well combined.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chocolate chips.
- Using a 1.5 tablespoons cookie scoop, drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes, or until the edges are golden but the center is still soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Store your cookies in an airtight container for 3-4 days.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- Do not over-mix your dough to ensure soft, chewy cookies with a crispy outside.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
The best chocolate chip cookies I’ve ever had! My husband doesn’t typically like them but he was obsessed with these! ♥️
This is literally my first review ever – but GIRL! I am a chocolate chip cookie SNOB and it is the one thing that I truly miss following macros, because one is never enough, lol. These are SO good! I par-baked them (8 mins), cooled, froze and then pop a couple out when I want them and re-bake for 3-4 mins. These are the real deal. Also – pretty much all your recipes are bomb. Thank you for creating and sharing! You are truly gifted!
Review of the year!!! Thank you so much!!!!
These are my new favorite chocolate chip cookie!!
This is now a new favorite chocolate chip recipe of my family’s. I doubled it because the kids love to have them in their lunches all week. Delicious!
So easy and delicious and still soft and chewy after being stored. Love them.
These are so tasty! My new go-to chocolate chip cookie recipe!
Day made!!! Thank you!