Cinnamon Chocolate Chip Cookies
For best results: 1 hour chill time minimum required, or you can freeze the cookie dough overnight and bake the following day.
Servings: 8
Ingredients
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chips mix of semi-sweet and bittersweet
Instructions
- Preheat your oven to 375°F.
- Using a stand mixer fitted with the flat beater attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, mixing after each addition, and the vanilla. Mix again.
- Combine all the dry ingredients in a bowl and whisk together. With the mixer on low speed, carefully add in the flour mixture until well mixed and combined. Stir in the chocolate chips. If wanting to enjoy the cookies right away, place the cookie dough in your fridge and chill for at least 1 hour. Form and shape your cookie dough balls and place on a lined baking sheet about 2 inches apart. I like to bake 6 cookies on one baking sheet. Bake for 10 to 12 minutes or until golden brown around the edges.
- Alternatively, you can form and shape all your cookie dough balls and place on a baking sheet and place cookie dough into your freezer. Freeze overnight. When ready to bake, preheat your oven to 375°F, place on a lined baking sheet about 2 inches apart and bake for 14 to 15 minutes* or until golden brown around the edges. Enjoy!
Notes
*When baking from frozen, sometimes I bake at 375 for 14 to 15 minutes and then turn off the oven and leave the cookies in there for 1 additional minute.