Cinnamon Double Chocolate Chunk Cookies

I have such a fabulous cookie recipe for you today! These chocolate cookies are rich, fudgey and chewy, and they are perfect for fall thanks to the addition of cinnamon.

This recipe comes from the folks at McCormick Spice, and I’m a fan of both their products and their recipes. Cinnamon is such a great pairing with chocolate, yet it is one that is often under used. The flavors compliment each other so nicely and it’s a way to to take a very simply cookie and give it an out of the ordinary flavor. The cinnamon adds a bit of warmth that is great anytime, and it really shines for fall baking.

I stored my batch in a zipper style freezer bag and they remained soft and chewy for five days. Well, let me restate that, the cookies lasted for five days, so I didn’t get to check how they were on day six, they were all gone by then! It’s hard sometimes to find cookie recipes that stay nice and moist for more than a day or two. This one definitely fits the bill!

This recipe is one of those great base cookie recipes that you can really get creative and experiment with. I used chocolate chips in the cookies I made, but I think these would be great with cinnamon chips or even some pecans or walnuts. For my cookies, I used Dark Chocolate Cocoa, which is really my go to cocoa. Regular cocoa is absolutely fine, I just love the added richness and depth that dark cocoa brings to baked goods.

Cinnamon Double Chocolate Chunk Cookies

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Author Christi Johnstone

A rich, fudgey and moist chocolate cookie with a fabulous flavor twist thanks to the addition of cinnamon. Recipe courtesy of McCormick Spice

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Servings 4 dozen cookies

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Ingredients

• ▢ 2 cups flour
• ▢ 2/3 cup unsweetened cocoa powder
• ▢ 2 teaspoons McCormick® Cinnamon Ground
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon salt
• ▢ 1 cup 2 sticks butter, softened
• ▢ 1 cup granulated sugar
• ▢ 2/3 cup firmly packed light brown sugar
• ▢ 2 eggs
• ▢ 2 teaspoons McCormick® Pure Vanilla Extract
• ▢ 6 ounces semi-sweet baking chocolate coarsely chopped

Instructions

• Preheat oven to 350°F. Mix flour, cocoa powder, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
• Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
• Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Notes

Tip: Prepare as directed, using 1 cup semi-sweet chocolate chunks or chocolate chips in place of the baking chocolate.

Disclaimer

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

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If you are a big cinnamon fan like I am, I have another recipe that you have to try. These Cinnamon Caramel Swirl Bars are one of my hands down all time favorite bar cookies. The cinnamon and caramel is just an incredible flavor combination and it’s such a different twist on most cookies, yet super easy to make. I *highly* recommend them.