We have been making these cinnamon chocolate chip cookies in our house for almost two years. I’m not sure why the recipe has not made it’s way to the blog. It’s a rendition of Joy Food Sunshine’s best chocolate chip cooke recipe, but with a few tweaks, subtractions, and additions. Finally, I’m sharing them with you in celebration of the Sweetest Season Cookie Exchange. It’s co-hosted by one of my sweet blogger friends, Erin, at The Speckled Palate. I look forward to it every year!
Everyone in our house loves this cinnamon chocolate chip cookie recipe. They come out perfectly chewy and gooey every time. These cookies are perfect for up to three days on your counter, if they make it that long. Without a doubt, you just can not go wrong when making chocolate chip cookies with cinnamon. Definitively, it’s the perfect combination of nostalgic goodness with a cozy cinnamon flavor.
Indeed, the annual cookie exchange is a time when a few blogger friends get together to share and support each other’s cookie recipes. Above all, as a community, we work to encourage donations to a particular philanthropy. It’s truly a fabulous event. This year we’re supporting Cookies for Kids’ Cancer!
Cookies for Kids’ Cancer is a non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today. You can check out our donation page here.
Cookies for Kids’ Cancer is in a matching window with their friends at OXO, who will be matching every dollar raised through the end of 2021, up to $100,000. Whatever money we raise will automatically double on our fundraising page! How amazing is that!
Moreover, be sure to check out some other recipes around the website while you’re enjoying these perfectly chewy clouds of goodness that are cinnamon chocolate chip cookies. Some of my delicious cookies of year’s past include these STRAWBERRY DATE TAHINI COOKIES and these PALEO COCONUT THUMBPRINT COOKIES.
- 1 stick salted butter, softened
- 1 c white (granulated) sugar
- 1 c coconut sugar packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sea salt
- 1 tsp cinnamon
- 1 ½ c chocolate chips
- Grease your baking sheet and set it aside. Preheat oven to 375°F.
- In a large mixing bowl, stir to combine flour, baking soda, salt, cinnamon, and baking powder. Set aside.
- Cream together butter and sugars until combined.
- Beat in eggs and vanilla until fluffy.
- Mix in the dry ingredients until combined.
- Add chocolate chips and mix well.
- Use a cookie scoop or ice cream scooper to roll cookies dough into balls, then flatten onto a baking sheet.
- Sprinkle with a bit of coconut sugar and cinnamon.
- Bake in preheated oven for approximately 8-10 minutes. Bake time will vary based on size. I use 10 minutes for a scant ice cream scoop size cookie.
- After removing from the oven, let cool for two minutes on a baking sheet before enjoying.
Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 197mgCarbohydrates: 27gFiber: 1gSugar: 14gProtein: 3g
Nutrition facts are an estimate and not guaranteed to be accurate.