The Ultimate Soft & Chewy Cinnamon Chocolate Chip Cookie Recipe: A Flavorful Twist on a Classic
Ah, the timeless chocolate chip cookie. It’s more than just a dessert; it’s a nostalgic journey, a symbol of comfort, and a universally beloved treat. The debate over the “perfect” recipe is as old as the cookie itself, with Ruth Wakefield’s original Toll House creation holding legendary status. While those classic Toll House chocolate chip cookies are undoubtedly delicious and a fantastic starting point, the world of baking constantly invites innovation and personal touches.
My quest for the ultimate chocolate chip cookie led me to a few key ingredients and techniques that transform a good cookie into an extraordinary one. I firmly believe that the ideal cookie should feature shortening, ideally in combination with butter, and a touch of baking powder. These two elements are secret weapons against excessive spreading, ensuring your cookies emerge from the oven delightfully chewy, yet wonderfully puffy. And trust me, once you master these, you might even find yourself venturing into the delightful world of soft peanut butter cookies, which boast their own unique charm!
Elevate Your Baking: Introducing Cinnamon Chocolate Chip Cookies
The beauty of the chocolate chip cookie lies in its versatility. There are countless delicious variations that can awaken your taste buds and inspire your inner baker. For instance, my buttermilk chocolate chip cookies offer a subtle tangy note, resulting in an exceptionally soft and tender crumb that’s simply irresistible. Another perennial favorite is the chocolate chip espresso cookie. This marvelous mocha-flavored delight is a dream come true for coffee aficionados, consistently baking up with that desired puffy and chewy texture.
But today, we’re diving deep into a truly exceptional rendition: the cinnamon chocolate chip cookie. This recipe is a masterpiece of balance and texture. The dough itself is a joy to work with, coming together effortlessly and achieving the perfect scooping consistency. Seriously, when I used my cookie scoop, the dough released so cleanly, it felt like I was on a professional baking show! These cookies bake beautifully, transforming into a light golden brown with a delightful puffiness in just about 11 minutes. The addition of cinnamon is meticulously measured – just enough to impart a warm, inviting spice that enhances the chocolate without ever becoming overpowering. It’s a truly fabulous flavor combination that will have everyone asking for more. However, if you’re craving a classic, award-winning chocolate chip cookie, simply omit the cinnamon for a timeless treat.
The Science Behind Superb Cookie Texture: Butter, Shortening, and Leavening
Achieving that coveted soft and chewy texture in a cookie isn’t magic; it’s a bit of baking science. Many home bakers wonder about the role of different fats and leavening agents, and here’s why this recipe shines:
- Butter vs. Shortening: The Best of Both Worlds. Butter provides unparalleled flavor, giving cookies that rich, creamy taste we all love. However, butter has a lower melting point and a higher water content, which can lead to cookies spreading more in the oven. Shortening, on the other hand, is 100% fat and has a higher melting point, making cookies less likely to spread. This results in a thicker, chewier cookie. By combining both unsalted butter and butter-flavored shortening, we get the best of both worlds: incredible flavor from the butter and superior texture (less spread, more chewiness, and puffiness) from the shortening.
- Baking Soda vs. Baking Powder: Dynamic Duo. Baking soda (sodium bicarbonate) needs an acid to react and produce carbon dioxide bubbles, which aid in leavening. Brown sugar is acidic, so it reacts with baking soda to create spread and chewiness. Baking powder, however, is a complete leavening agent containing both an acid and a base, and often a cornstarch filler. It creates lift and puffiness without needing an additional acid. Using a small amount of baking powder alongside baking soda in this recipe helps to achieve that perfect puffy dome while maintaining a tender crumb, preventing them from becoming too flat or overly dense.
- Superfine Sugar: A Smoother Experience. You might notice the recipe calls for superfine sugar. While granulated sugar works, superfine sugar (which you can easily make by briefly blending granulated sugar) has smaller crystals that dissolve more quickly into the dough. This contributes to a smoother, more even texture in your baked cookies and helps prevent a grainy mouthfeel.
- The Secret Ingredient: Instant Vanilla Pudding Mix. Don’t skip the instant vanilla pudding mix! This ingredient is a game-changer for moisture and chewiness. It helps absorb extra liquid in the dough, preventing dryness and creating an incredibly soft, tender, and chewy cookie that stays fresh longer. It’s a fantastic trick for those who love a cookie with a rich, almost cake-like texture.
Ingredients for Cinnamon Chocolate Chip Cookies
Quality ingredients are the foundation of any great cookie. Here’s what you’ll need for these delightful cinnamon chocolate chip cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup butter flavored shortening
- 3/4 cup superfine sugar (run granulated sugar through a blender)
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (3.4 ounces) package instant vanilla pudding mix (or 1/2 cup my homemade pudding mix)
- 1 package (2 cups) semisweet chocolate chips (I used Ghirardelli for their exceptional quality)
Helpful Kitchen Tools for Perfect Cookies
Having the right tools can make all the difference in your baking journey. These are some of my go-to items for perfect cookie production:
- Measuring cups and spoons: Essential for precise ingredient ratios.
- Stand mixer or hand mixer: For effortlessly creaming butter and sugar, and mixing dough.
- Mixing bowls: A variety of sizes for different stages of mixing.
- Cookie scoop: Ensures uniform cookie sizes, leading to even baking.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Baking sheets: Sturdy and reliable for consistent heat distribution.
As mentioned in the ingredient list, these are chocolate chip cookies with pudding. While an instant vanilla pudding mix works perfectly, you can absolutely opt for 1/2 cup of my homemade pudding mix if you prefer a scratch-made approach. Both options deliver that incredible softness and chewiness that makes these cookies so special.
Prepare yourself for an unforgettable baking experience and even more delightful tasting. You are going to absolutely adore how incredibly soft, perfectly chewy, and subtly spiced these cinnamon chocolate chip cookies turn out! The moment they emerge from the oven, filling your kitchen with their irresistible aroma, you’ll know you’ve created something special. My best advice? It’ll definitely be in your best interest to stash some in an airtight container or Tupperware. Otherwise, these delectable treats might disappear before you even get a chance to savor your fair share!
I truly hope you enjoy baking and devouring these delicious chocolate chip cinnamon cookies as much as my family and I do! They are a fantastic addition to any cookie platter and perfect for sharing (or not!). Be sure to let me know how they turn out for you in the comments section below. Your feedback and stories always make my day. Looking for another delicious cookie recipe to add to your repertoire?
Make sure you check out my Italian Anisette Cookies recipe, which offers a delightful anise flavor and a beautiful glaze, reminiscent of classic Italian bakeries. Also, don’t miss these incredibly simple and delightful Thumbprint Cookies! Both of these recipes are incredibly good and are always a huge hit with the family, especially during the holiday season. They make perfect treats for work parties, festive family gatherings, or just a cozy evening at home.
More Cinnamon and Chocolate Combinations to Savor
If you’ve fallen in love with the harmonious combination of cinnamon and chocolate in these cookies, you’ll be thrilled to discover these other fantastic recipes that celebrate this incredible flavor pairing:
- Cinnamon Chocolate Brownies from Lemons for LuLu: Rich, fudgy brownies with a warm hint of cinnamon.
- Cinnamon Chocolate Chip Muffins from Dinners, Dishes and Desserts: A perfect breakfast or brunch treat with a comforting spice.
- Chocolate Cinnamon Rolls from Inside Bru Crew Life: A decadent twist on a classic comfort food, ideal for special occasions.
This post was originally published on this blog on May 4, 2010, and has been updated with enhanced tips and information for the best baking experience.
Chocolate Chip Cinnamon Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup butter flavored shortening
- ¾ cup superfine sugar run granulated sugar through a blender
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 3.4 ounce package instant vanilla pudding mix
- or 1/2 cup Amanda’s homemade pudding mix which is what I used
- 1 package 2 cups semisweet chocolate chips (I used Ghirardelli)
Instructions
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Preheat oven to 350 degrees F (175 degrees C).
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In a medium bowl, beat together the butter, shortening, brown sugar, and superfine sugar until smooth and creamy; then add eggs and vanilla and beat well.1/2 cup unsalted butter, 1/2 cup butter flavored shortening, 3/4 cup superfine sugar, 3/4 cup light brown sugar, 2 eggs, 1 teaspoon vanilla extract
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In a large bowl, mix together flour, baking soda, baking powder, salt, cinnamon, and pudding mix. Turn mixer to low and gradually mix the dry into the creamy mixture until well blended.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/8 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 3.4 ounce package instant vanilla pudding mix
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Use a spoon or sturdy rubber spatula to stir in chocolate chips.1 package
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Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 10-11 minutes, until light golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.