Cinnamon Chocolate Chip Cookies Recipe

If you’re on the hunt for a cozy, sweet treat that feels like a warm hug in cookie form, you’re going to adore this Cinnamon Chocolate Chip Cookies Recipe. I absolutely love how these cookies combine the spicy warmth of cinnamon with melty pockets of chocolate chips, all in a soft and tender texture that’s surprisingly easy to whip up. Whether you’re freshening up your autumn dessert game or looking for a delightful snack to share with friends, this recipe is fan-freaking-tastic—and I can’t wait to walk you through all the little tricks I’ve learned to make it perfect every time.

this Recipe

Ingredients You’ll Need

Gathering the right ingredients is key to nailing these cinnamon chocolate chip cookies—each one bringing a little magic to the dough. I’ve found that using neutral oil keeps the flavors balanced without overpowering the cinnamon and chocolate, while the baking powder ensures the perfect rise. Here’s a quick rundown with tips to help you shop smart.

• Granulated Sugar: Sweetness that helps caramelize the edges slightly for that addictive bite.
• Neutral Oil: I like using canola or vegetable oil because it lets the cinnamon shine without adding extra flavor.
• Vanilla Extract: A splash of vanilla rounds out the spices and chocolate beautifully.
• Water: It might seem odd, but it helps soften the dough and keep the cookies moist.
• All-Purpose Flour: The backbone of these cookies, giving structure and tenderness.
• Baking Powder: Essential for a slight puff and soft texture rather than a dense cookie.
• Salt: Balances the sweetness and intensifies all the other flavors.
• Cinnamon: The star spice—freshly ground if you can—to bring warmth and a bit of spice.
• Semi-Sweet Vegan Chocolate Chips: I’ve tried several brands; pick one you love to eat on its own!

Variations

I love experimenting with this Cinnamon Chocolate Chip Cookies Recipe, and I encourage you to make it your own! Whether you swap in nuts or try different spices, customizing your cookies makes the process even more fun and tailored.

• Add Nuts: I sometimes toss in chopped walnuts or pecans for extra crunch—my family goes crazy for that added texture!
• Spice it up: Try pumpkin pie spice or a touch of ground cardamom instead of just cinnamon for a seasonal twist.
• Make it Gluten-Free: Swap the all-purpose flour with your favorite gluten-free blend; just watch baking time closely as it may vary.
• Dark Chocolate Chips: When I want a richer flavor, I use dark chocolate chips instead of semi-sweet—it’s a game changer.

How to Make Cinnamon Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F (175°C)—this way it’s ready once your dough is mixed. In a large bowl, combine the granulated sugar, neutral oil, and vanilla extract. Stir those together until the sugar starts to dissolve a bit, then add the water and mix everything into a smooth, homogenous base. This mix is your cookie canvas!

Step 2: Combine the Dry Ingredients and Form the Dough

In the same bowl, add the flour, baking powder, salt, and cinnamon. I’ve learned not to rush this part—mix gently but thoroughly until you have a smooth dough without dry spots. It’ll be soft and slightly sticky. This is where the magic starts to come together, ready for those chocolate chips.

Step 3: Fold in Your Chocolate Chips

Gently fold in the vegan chocolate chips so they spread evenly. You don’t want to overmix and toughen the dough, but be sure they’re well distributed. I always sneak a few extra chips here—because honestly, can you ever have too many?

Step 4: Shape and Bake

Use a tablespoon to scoop rounded mounds of dough onto a parchment-lined or lightly greased baking tray. Leave some space between the cookies so they can spread without sticking. Pop them in the oven for 10 to 12 minutes, keeping a close eye—you want just a light golden edge, not fully browned. I tend to pull mine out around 11 minutes for that perfect chewy center.

Step 5: Cool and Enjoy

Let the cookies sit on the pan for a few minutes after baking; this rest helps them firm up without losing their tender texture. Then transfer them to a wire rack to cool completely (if you can resist!). These cookies shine best at room temperature when the chocolate chips are soft but not melty.

How to Serve Cinnamon Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple here—just a light dusting of powdered sugar adds a pretty snowy look for the holidays. Sometimes I enjoy a tiny pinch of flaky sea salt on top right out of the oven to balance the sweetness and amp up the flavor complexity.

Side Dishes

Pair these cookies with a cold glass of almond milk or a cup of chai tea to complement that cinnamon warmth. For special occasions, a scoop of vanilla or cinnamon ice cream alongside really sends them over the top.

Creative Ways to Present

For parties, I like arranging these cookies on a festive platter sprinkled with extra cinnamon sticks and orange zest. Another fun idea is to sandwich two cookies around a dollop of dairy-free frosting or nut butter for a decadent treat everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them with parchment paper to prevent sticking. They stay wonderfully soft for about 4 days—perfect for snacking through the week without losing that fresh-baked feeling.

Freezing

Freezing these cookies works really well! I freeze the baked cookies individually on a tray first, then transfer them to a freezer-safe bag, so I can pull out a couple at a time without thawing the whole batch.

Reheating

To revive that fresh-from-the-oven softness, I warm the cookies in the microwave for about 10 seconds or pop them in a 300°F oven for 5 minutes. Just enough to soften the chocolate and make them feel freshly baked again.

FAQs

Final Thoughts

This Cinnamon Chocolate Chip Cookies Recipe has become one of my go-to treats when I want comfort and simplicity wrapped up in one delicious bite. I love how it’s fuss-free but delivers on rich flavor and soft texture every time. I really hope you enjoy making (and eating!) them as much as I do—it’s like sharing a little slice of warmth and happiness from my kitchen to yours. So dust off that mixing bowl and get baking; you’re going to want to keep these in your cookie rotation forever.

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