I purchased a large quantity of cinnamon chips for the Cinnamon Chip Scone recipe that I was making regularly. I am no longer making the scones as often, so I was looking for a good way to use the cinnamon chips, perhaps in a cookie of some sort. I found a recipe that was exactly what I was looking for, and tweaked it to include cinnamon chips and dark chocolate. With so many tasty ingredients, I thought it would come out pretty good, but these cookies came out off-the-charts good. I will be making these cookies OFTEN.
The original recipe can be found here:
Ingredients
- 1 ½ sticks Butter (unsalted)
- 1 large Egg (room temperature)
- 1 large Egg Yolk (room temperature)
- 2 tsp Vanilla Extract
- 1 tsp Kosher Salt
- 1 cup Light Brown Sugar
- ½ cup Sugar (granulated)
- 2 ½ cups Flour (all-purpose)
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- 2 tsp Ground Cinnamon
- pinch ground nutmeg
- 1 tbsp Heavy Cream
- ¾ cup Chocolate Chips (dark)
- ¾ cup Cinnamon Chips
- ½ cup Walnuts (chopped, or pecans) – (Optional)
Step by Step Instructions
Step 1:
In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-4 minutes). Pour into a medium bowl and let cool completely.
Step 2:
Preheat your oven to 350°F and line baking trays with parchment paper.
Step 3:
To the bowl with the brown butter, add the sugars, vanilla, and salt. Whisk to combine.
Step 4:
Add in the egg and egg yolk and whisk until smooth and glossy. Whisk in the heavy cream.
Step 5:
Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
Step 6:
Add in the chocolate chips, cinnamon chips, and nuts (optional), and fold together to combine.
Step 7:
Using a 1/4 cup measuring cup, scoop out the cookie dough and use a spatula to compress and level the dough in the measuring cup. Turn out the cookie dough onto a lined tray. You may need a small spoon or butter knife to help get the dough out of the measuring cup. Try to maintain the dough in the shape of the measuring cup so that the cookies will be thicker when they bake.
Step 8:
Bake the cookies for about 20 minutes, or until the top starts to brown and the bottoms are done. Once out of the oven, gently press in a few extra dark chocolate chips on top. This recipe made 14 cookies so you can do them in two trays of 7.
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