Cinnamon Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">350g plain flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg (optional)</li><li class="ingredients-single-item">300g semi-sweet chocolate chips</li><li class="ingredients-single-item">For rolling (optional): 2 tbsp granulated sugar mixed with 1 tsp cinnamon</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Baking trays</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 180°C. Line two baking trays with parchment paper or silicone baking mats. This preparation ensures your cookies bake evenly and don't stick.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. This extended creaming process incorporates air into the mixture, creating a lighter texture in your finished cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract. Make sure to scrape down the sides of the bowl to ensure everything is evenly mixed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg (if using). The cinnamon is the star flavor here, working with the chocolate to create that beautiful warm-spiced profile.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Over-mixing will develop the gluten in the flour and result in tough cookies, so be gentle at this stage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Fold in the chocolate chips by hand using a spatula until evenly distributed throughout the dough. The warmth of your dough will slightly melt some chips, creating flavor swirls throughout.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> For extra cinnamon flavor (optional): Mix 2 tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl. Roll balls of dough in this mixture before placing on baking trays.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, portion the dough into balls (about 40g each) and place on the prepared baking trays, leaving about 5cm between each cookie as they will spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 9-11 minutes until the edges are set and lightly golden, but the centers still look slightly underdone. This is crucial for achieving that perfect soft center – the cookies will continue cooking on the hot tray after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking trays for 5 minutes (during which time they'll firm up slightly) before transferring to a wire rack to cool completely. Though I highly recommend trying at least one while still warm, when the chocolate is gloriously melty!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> Store cooled cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze the baked cookies for up to 3 months, or freeze balls of dough for future baking – simply add 1-2 minutes to the baking time when cooking from frozen.</li></ol>