Cinnamon Chocolate Chip Cookies Recipe

If you’re craving that perfect balance of warm spice and rich chocolate, I can’t wait for you to try this Cinnamon Chocolate Chip Cookies Recipe. These cookies are seriously soft, cozy, and simply melt-in-your-mouth amazing—making them my go-to when I want a quick, comforting treat that feels like a big hug in cookie form. Whether you’re baking for yourself, your family, or a holiday gathering, these cookies hit all the sweet spots!

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Ingredients You’ll Need

I love that this Cinnamon Chocolate Chip Cookies Recipe is super accessible using ingredients you probably already have. The combination of cinnamon and chocolate has this magical way of making cookies taste extra special, while the neutral oil keeps things moist without weighing the dough down.

• Granulated sugar: Gives just the right sweetness and helps with that perfect cookie texture.
• Neutral oil: I prefer canola or sunflower oil to keep the flavor clean and the cookies moist.
• Vanilla extract: Adds warmth and depth—don’t skip it, even if it’s just a splash!
• Water: Helps bring the dough together without adding heaviness.
• All-purpose flour: The base for structure; make sure it’s fresh for the best results.
• Baking powder: Gives the cookies a little lift and lightness.
• Salt: Enhances all the flavors while balancing the sweetness.
• Cinnamon: The star spice that pairs so beautifully with chocolate—freshly ground if you can!
• Semi-sweet vegan chocolate chips: My secret indulgence that melts into gooey pockets of joy.

Variations

I’ve played around with this Cinnamon Chocolate Chip Cookies Recipe quite a bit, and honestly, you can tweak it however you like—these cookies are forgiving and adaptable. Feel free to get creative and make them your own!

• Add nuts: I tossed in chopped walnuts once, and it added a delightful crunch that my family loved.
• Spice it up: Try adding a pinch of nutmeg or cloves for a more complex fall flavor.
• Gluten-free option: Swap the all-purpose flour for a gluten-free blend with xanthan gum—just watch the texture a bit as it may need small tweaks.
• Chocolate chip swap: Use dark chocolate chunks or vegan white chocolate chips for a twist.

How to Make Cinnamon Chocolate Chip Cookies Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F (175°C). In a large bowl, whisk together the granulated sugar, neutral oil, and vanilla extract until everything is smooth and well combined. Then pour in the water and stir again. This wet mixture forms the flavor and moisture base of your cookie dough, so mix it until it’s nice and cohesive. I learned early on that if this part isn’t mixed well, you might end up with uneven sweetness or oily patches.

Step 2: Combine the Dry Ingredients

In the same large bowl, add the all-purpose flour, baking powder, salt, and most importantly, the cinnamon. Give it a gentle stir to evenly distribute those spices and leavening agents before mixing it with the wet ingredients. Mixing just until the dough comes together is key—overmixing can toughen the cookies, and we want soft and tender here!

Step 3: Fold in the Chocolate Chips

This is the best part—fold in the vegan chocolate chips evenly throughout your dough. I like to use a spatula for this to keep the chips intact and spread out rather than smashed. It’s like little treasure spots of chocolate in every bite.

Step 4: Shape & Bake

Use a tablespoon to scoop out rounded mounds of dough onto a greased or parchment-lined baking sheet. Be sure to leave about 2 inches between each cookie since they’ll spread slightly. Bake them for 10 to 12 minutes—watch for lightly golden edges but soft centers. This part’s crucial: Don’t overbake! I’ve learned that pulling them out just before they look done will give you that perfect chewy softness when cooled.

Step 5: Cool & Enjoy

Let your cookies cool on the baking sheet for a few minutes. This resting time lets them settle and finish cooking gently. Then transfer them to a wire rack to cool completely—or, if you can’t resist, sneak one warm. I won’t judge!

How to Serve Cinnamon Chocolate Chip Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of flaky sea salt on top of the cookies right after baking—it contrasts beautifully with the sweetness and highlights the cinnamon’s warmth. Another favorite is a quick dusting of cinnamon sugar before baking to intensify that cozy spice.

Side Dishes

When I serve these cookies, they pair delightfully with a steaming cup of chai tea or your favorite cold almond milk. For dessert parties, I love plating them alongside rich vegan vanilla ice cream or a scoop of coconut whipped cream.

Creative Ways to Present

For special occasions, I like to stack them in little towers tied with rustic twine or arrange them on a festive platter lined with autumn leaves or cinnamon sticks. It’s a simple touch but really amps up the cozy vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and honestly, they stay perfectly soft for about 3 to 4 days. Adding a slice of bread inside the container helps keep that moisture balance just right—it’s a game-changer I discovered early on.

Freezing

If I’m making these ahead of time, I freeze the raw cookie dough scoops on a baking sheet, then transfer them to a freezer bag. When I’m ready to bake, I just pop them on a tray and add a couple extra minutes to the baking time—baked-to-order fresh cookies are worth it!

Reheating

Leftover cookies reheat beautifully in a 300°F oven for 5 minutes or so to bring back that fresh-baked warmth and soft texture. You can also zap them in the microwave for 10 seconds if you’re in a hurry, but watch out—they can get a bit chewy.

FAQs

Final Thoughts

This Cinnamon Chocolate Chip Cookies Recipe quickly became one of my absolute favorites because it’s simple, fast, and so reliably delicious. I love sharing these with friends because they’re a cozy classic with that little hint of cinnamon that feels just like a warm kitchen on a chilly day. Give this recipe a try—you’ll find yourself coming back to it again and again for that perfect sweet fix.

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