Best 6 Chewy Chocolate Cinnamon Cookies Recipes

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Indulge your sweet cravings with the irresistible chewy chocolate cinnamon cookies, a delightful treat that combines the richness of chocolate with the warmth of cinnamon. These cookies are crafted with a special blend of ingredients that yield a soft and chewy texture, with gooey chocolate chips melting in every bite. Enhanced with the aromatic spice of cinnamon, these cookies create an unforgettable symphony of flavors that will tantalize your taste buds. Discover the secrets to crafting these chewy chocolate cinnamon cookies, exploring variations and techniques to achieve the perfect balance of chewiness, chocolate, and cinnamon in every bite.

Let's cook with our recipes!

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

CHOCOLATE-CINNAMON COOKIES



Chocolate-Cinnamon Cookies image

A chocolate base cookie with chocolate chips and a cinnamon twist!

Provided by KidBaker33

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
11 tablespoons butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons cocoa powder
1 cup semisweet chocolate chips
2 ½ teaspoons ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
  • Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
  • Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g

CHEWY CHOCOLATE-CINNAMON COOKIES



Chewy Chocolate-Cinnamon Cookies image

Make and share this Chewy Chocolate-Cinnamon Cookies recipe from Food.com.

Provided by Wilfong

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter or 6 tablespoons margarine, softened
2/3 cup packed light brown sugar
3 tablespoons granulated sugar, plus
1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup hershey's cocoa
1/4-1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Spray cookie sheet with nonstick cooking spray.
  • Beat butter until creamy.
  • Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
  • Add egg, baking soda, corn syrup and vanilla; beat well.
  • Stir together flour and cocoa; beat into butter mixture.
  • If batter becomes too stiff, use wooden spoon to stir in remaining flour.
  • Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
  • Shape dough into 1-inch balls.
  • Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
  • Place balls 2-inches apart on prepared cookie sheet.
  • Bake 9 to 10 minutes or until cookies are set and tops are cracked.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • 40 cookies.

CHEWY CHOCOLATE COOKIES



Chewy Chocolate Cookies image

This cookie recipe-a favorite of our four children-has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. -Sheri Ziesemer, Olympia, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

1-1/4 cups butter, softened
2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips., Drop by teaspoonfuls onto lightly greased baking sheets. Bake 8-10 minutes (do not overbake). Cool on pans 1 minute. Remove to wire racks to cool.

Nutrition Facts : Calories 120 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 82mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.

SOFT & CHEWY CHOCOLATE CHIP COOKIES



Soft & Chewy Chocolate Chip Cookies image

Are you hoping to bake a slightly thicker, chewier cookie than the usual Tollhouse recipe? After tinkering with the classic, I pulled a tray of perfect cookies out of the oven. They don't spread as much as the Tollhouse variety, so they're tender all the way through. Don't be scared off by the shortening that is used in place of butter: that's what keeps these chippers so nice and soft. Last night was the third time I've made them, and everyone who has eaten one comments that these are the best tasting, and looking, chocoloate chip cookies they've ever eaten. I tend to agree!

Provided by anaisfern

Categories     Drop Cookies

Time 35m

Yield 32-36 serving(s)

Number Of Ingredients 10

1 cup shortening
3/4 cup dark brown sugar, packed
3/4 cup white sugar
2 eggs (I use large eggs)
1 tablespoon vanilla extract
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 -1 1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray).
  • Combine the flour, baking soda, and salt in a bowl. Stir lightly.
  • In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
  • Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
  • If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor). Stir in the cinnamon.
  • Add the chocolate chips and mix into the dough until they are evenly distributed.
  • Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
  • Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
  • Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
  • Just don't stack them on top of one another while they are still soft!
  • Enjoy!

Nutrition Facts : Calories 163, Fat 8.4, SaturatedFat 2.6, Cholesterol 13.2, Sodium 102.5, Carbohydrate 21, Fiber 0.6, Sugar 12.6, Protein 1.7

CHEWY CINNAMON COOKIES



Chewy Cinnamon Cookies image

These are yummy cinnamon cookies made with graham cracker crumbs. If you want a little variation, throw in a bag of butterscotch chips. My kids love them plain. I find it easiest to freeze the dough in logs, then slice and cook them as I want them. Enjoy!

Provided by Connie

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

2 cups graham cracker crumbs
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¼ cup white sugar
1 ¼ cups packed brown sugar
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
  • Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
  • Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

Nutrition Facts : Calories 184.2 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 8.9 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5.1 g, Sodium 255.4 mg, Sugar 15.5 g

Tips for Chewy Chocolate Cinnamon Cookies

  • Use high-quality chocolate: The chocolate is the star of the show in these cookies, so don't skimp on quality. Use a dark chocolate with a cocoa content of at least 70% for the best flavor.
  • Don't overmix the dough: Overmixing the dough will result in tough, dry cookies. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Bake the cookies at a high temperature: Baking the cookies at a high temperature will help them develop a chewy texture.
  • Let the cookies cool completely before serving: This will help the cookies set and develop their full flavor.

Conclusion

These chewy chocolate cinnamon cookies are the perfect treat for any occasion. They're easy to make, delicious, and sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try. You won't be disappointed.

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