Side Pannel
Cinnamon Chocolate Cookies Recipe
Cinnamon Chocolate Cookies Recipe
- Recipe Submitted by maryjosh on 02/21/2018
Ingredients List
- COOKIES
- 2 1/2 cups (325 grams) all-purpose flour, we use Gold Medal
- 1/2 cup (40 grams) unsweetened cocoa powder
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1 cup semi-sweet chocolate chips
- CINNAMON SUGAR
- 1/4 cup (50 grams) granulated sugar
- 1 1/2 tablespoons ground cinnamon
Directions
MAKE BATTER
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.
TO FINISH
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.)
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.
TO FINISH
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.)
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