Chocolate Cinnamon Chippies Cookies
  • Cooking Time: 9-11 minutes
  • Servings: five dozen cookies
  • 2 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup Penzey’s natural cocoa powder
  • 1 tsp Penzey’s cassia cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp of Penzey’s double strength vanilla extract
  • 2 cups (or more!) of semi-sweet chocolate chips
  1. Preheat oven to 375° F.
  2. In a medium bowl whisk together flour, baking soda, salt, cocoa, and cinnamon.
  3. In a large mixing bowl, or the bowl of your mixer, beat the sugars and the butter with an electric mixer until light and fluffy. Add eggs individually, beating after each addition. Add the vanilla, mix to incorporate. Gradually add the dry ingredient mixture to the wet mixture, beating on low speed. Once the dry ingredients are incorporated well, turn off the mixer and add the chocolate chips, stirring with a spatula or large spoon.
  4. Using a small cookie scoop or tablespoon, drop the cookie dough onto an ungreased baking sheet, spacing the cookies approximately two inches apart.
  5. Bake cookie dough for 9 to 11 minutes, until tops of cookies begin to crack. Cool for one minute on baking sheet and then transfer cookies to wire racks to cool.
This recipe was inspired by my love of chocolate chip cookies and my passion for hot chocolate with cinnamon. Using the yummy goodness of Penzey’s cocoa powder and cinnamon added to my favorite chocolate chip cookie recipe, I came up with this concoction. I usually use semi-sweet chips and add a bit more than the recipe calls for, as one can not have too much chocolate; however, using white chips would be a good option instead of the semi-sweet chips. I use spices from, however, your favorite substitute brands will work just as well. These taste best to me while they are still warm. Enjoy!