Cinnamon Chocolate Chip Cookies

There’s nothing quite like the smell of freshly baked Cinnamon Chocolate Chip Cookies. With pockets of melted chocolatey goodness in every bite, these cookies strike the perfect balance of sweetness, warmth, and pure indulgence.

Cinnamon Chocolate Chip Cookies are a wonderful addition to fall and holiday baking, blending warm spices and sweet chocolate for a cozy, festive treat. Whether you’re enjoying them with a glass of milk, sharing with friends, or savoring one (or two!) on your own, these cookies are sure to become a new favorite in your baking lineup.

Looking for more delicious chocolate filled cookies, then try my Chocolate Chip Marshmallow Cookies, Peanut Butter Nutella Cookies, and Candy Bar Cookies.

Why You’ll Love These Chocolate Chip Cookies

• Warm and comforting- The addition of cinnamon creates a cozy, warm flavor that really helps elevate these chocolate chunk cookies.
• Perfect texture- With a crispy exterior and a soft and chewy interior, these cookies offer the best of both worlds.
• Decadent chocolate- As the cookies bake, the chocolate melts beautifully, creating tiny pockets of rich chocolatey goodness in every single bite.
• Holiday ready- The warm spices make these cookies a fantastic addition to your holiday baking lineup.

Types of Chocolate For Cookies

With so many options, you can customize your cookies to suit your taste and create the perfect treat. Here are some of my favorites to use in baking.

• Semi-sweet chips- The classic choice for chocolate chips. They melt well and offer a nice balance of sweetness.
• Chopped chocolate or chocolate chunks- Using bars of chocolate instead of chips can create a more gourmet feel. Unlike chips, chopped chocolate doesn’t have stabilizers, allowing it to melt more smoothly and create bigger pools of chocolate throughout the cookie.
• Dark chocolate- Richer and less sweet than semi-sweet chips, dark chocolate has a deeper flavor that pairs beautifully with the cinnamon.
• Milk chocolate- Sweeter and creamier than semi-sweet chocolate.
• White chocolate- While not technically chocolate, white chocolate chips add a sweet and creamy flavor.

Ingredient Notes and Substitutions

• Butter- Use unsalted butter and melt it in the microwave or on the stove. Allow it to cool for 10-15 minutes before mixing it with the sugars.
• Sugar- A mix of brown sugar and granulated sugar gives these cookies a chewy center with crisp edges. You can use dark or light brown sugar.
• Flour- Make sure to spoon and level your flour to avoid dense cookies. All-purpose flour works best, but you could substitute with a 1:1 gluten-free blend if needed.
• Cinnamon- This is what sets these cookies apart! Feel free to adjust the amount to your liking or use a blend of warm spices, like nutmeg or cardamom.
• Eggs- I use one large egg. Remove it from the refrigerator 1 hour before mixing to allow it to come to room temperature.
• Vanilla- Use pure vanilla extract for the best flavor.
• Leavening- The combination of baking soda and baking powder helps the cookies rise while maintaining a soft, chewy texture.
• Chocolate- In this recipe, I use chopped dark chocolate. It gives these cookies those deliciously melty chocolate pockets. You can use a mix of dark or semi-sweet. I don’t recommend milk chocolate since it will make these cookies very sweet.
• Flaky sea salt (optional)- After baking, you can sprinkle a small amount of sea salt onto the cookies. This really enhances the chocolate flavor.

Step By Step Instructions

STEP 1: Melt the butter. First, melt the butter in the microwave or on the stove. Then, allow it to cool completely before mixing in the sugars, about 10 minutes.

STEP 2: Mix the wet ingredients. In a large bowl, combine the cool melted butter, brown sugar and granulated sugar. Whisk for 2 minutes until the mixture turns into a paste-like consistency. Then, add the egg and vanilla extract, stirring until fully incorporated.

STEP 3: Add the dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Then, slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the dough.

STEP 4: Fold in the chopped chocolate. Once the dough is combined, gently fold in the chopped chocolate. The chocolate should be evenly distributed throughout the dough.

STEP 5: Scoop the dough. Using an ice cream scoop, scoop the cookies onto a parchment lined baking sheet.

STEP 6: Chill the dough. Cover the cookies with plastic wrap and refrigerate for 30-60 minutes, or longer. This prevents the cookies from spreading too much during baking.

STEP 7: Bake. Preheat oven to 350℉. Then, place the cookies onto a baking sheet, a couple inches apart. Bake for 10-11 minutes, or until the edges are golden brown and the centers are slightly soft. Remember, the cookies will continue to firm up as they cool.

STEP 8: Cool. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Expert Baking Tips For The Best Cinnamon Chocolate Chip Cookies

Spoon and level the flour. When measuring flour, spoon it into your measuring cup and level it off with a knife. This prevents compacting the flour and ensures the correct amount, avoiding dry and dense cookies.

Use chopped chocolate. Chopping chocolate instead of using chips creates little pools of melted chocolate throughout the cookies, giving a more luxurious texture.

Rotate your baking sheet. Halfway through baking, rotate your baking sheet for even cooking.

Don’t overbake. Keep a close eye on your cookies during the last minute or two of baking. They should be slightly underbaked in the center when you take them out, as they will continue to cook from the residual heat of the pan as they cool.

Scoot cookies for a round shape. After baking, while the cookies are still hot, use a cookie cutter (slightly larger than your cookie) to gently nudge the edges of the cookies towards the center. This helps reshape any uneven edges into a round shape.

Frequently Asked Questions

Storing and Freezing

Store the cinnamon chocolate chunk cookies inside an airtight container at room temperature for 1 week.

Freezing

Place scooped cookie dough balls onto a parchment lined baking sheet. Freeze the dough balls until solid, about 1-2 hours. Once the cookies are frozen, transfer them to a resealable freezer bag or airtight container. Freeze for up to 3 months.

Thawing

When ready to bake, you can bake the dough balls straight from the freezer. Just add a couple of extra minutes to the baking time. Alternatively, you can thaw them in the refrigerator overnight or at room temperature on the countertop before baking.