double chocolate-cinnamon cookies

Those cinnamon chips I see in the stores, I've never been one to just grab them and use them.
Always weary of how they will taste, too chemically, too harsh, too something....
But alas I did buy one, having a coupon for one AND it was on sale--that's enough reason there to buy it...right?
I first tasted them and they are awful on their own, but surely no one eats these on their own?
Now that they were opened I had to do something with them--make cookies.
Combine these with really good chocolate and there's sure to be something....I hope?
Thankfully they were a HUGE hit.
Had no idea these cookies would be this tasty with those cinnamon chips.
AND, the other bonus to this, is the dough is crazy easy to make since we melt the butter.
Only downfall, if you have to have one, is to chill the dough.
Why do I keep asking you to chill the darn dough?
Cookie doughs bake up better when they are chilled, they poof up, they crisp up in the best outer shell crispiness way.  Think of it as taking pancake batter and trying to bake it, it would just run even more, it wouldn't firm up, it would lose all it's internal moisture and dry up, it would take a long time to crisp up.  Whereas a chilled dough placed into a hot oven will automatically hold its nice uniform shape, won't spread, and most importantly will keep all it's moisture inside and steam itself (quickly) to bake, while the outside gets nice and crisp.  Warm and chewy inside, crisp outside--heavenly right?
And of course there is the whole science of letting the gluten relax while its chilling.
Ruth Wakefield the creator of the Tool House Chocolate Chip Cookie always chilled her dough overnight.
When I made the famous Jacques Torres chocolate chip cookies, I chilled that dough for 96 hours!
The longer it sits the better; flavor and texture wise.


I used a regular size ice cream scoop.  You can use a larger or smaller size, just make sure to adjust the baking times.
 

double chocolate-cinnamon cookies

print recipe

1 ½ cups flour

¾ cup bread flour

¾ TB baking soda

¾ TB baking powder

5 oversized TB dutch process cocoa powder

¾  ts sea salt

2 sticks (16 TB) unsalted butter, melted & cooled

½ cup + 1 TB light brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

½ ts pure vanilla extract

¾ cup high quality semi-sweet chips

¾ cup cinnamon chips

Cook notes: make sure to let the melted butter cool a bit. When you are ready to use the butter give it a good stir to incorporate the butter solids and fats back together.

You can add a full cup of the chocolate chips and cinnamon chips if you like. I added in only ¾ cup as I wasn’t sure if the cinnamon chips would be over-powering.

It’s hard to tell when these are done, just look for non-jiggly middles and non-sticky cookies.  It’s really easy to overbake these, so definitely take them out at the 13-15 minute mark.

Whisk all the dry ingredients together; set aside.

In a large mixing bowl, either by hand or using a mixer (I don’t have a mixer so I did this by hand) mix butter & sugars until thoroughly combined. Add in the egg and egg yolk and vanilla extract, mix well. Then add in the dry mixture, mix until just combined, do not overmix. Next FOLD in the chocolate chips and cinnamon chips. Cover bowl and let chill in fridge at least an hour or longer.

When ready to bake, preheat oven to 350 degrees, line four cookie sheets with parchment paper.

Using an normal size ice cream scoop, and making sure to compact the dough in the scooper as much as possible, scoop out on baking sheets about 1 & ½ inches apart.

Bake about 12-15 minutes, rotating pans halfway through. You’ll know the cookies are done by slightly crisp edges and slightly puffy middles.

Don’t try and take them off the cookie sheets, they will just break.  Let them sit there at least 5 minutes before moving to a wire rack.

Should make about 22-24.