This has been cookie making season (more here, here, and here) for me and these brown sugar-cinnamon chocolate chip cookies were the final recipe (I think). Between Rob’s office holiday snack tradition, my office, and my family, I have made so many this year and I am very impressed with the level of control I had not to eat them all. I have also really experimented with the flavors a bit more than years past where I just made very basic chocolate chip cookies.
I really love chocolate chip cookies for various reasons, namely that you can do so much with them to create unique flavors. I had planned to make another batch of my chocolate chip-oatmeal cookies, but I didn’t have nearly enough oatmeal. So I decided to go heavier on the brown sugar and use decent dose of cinnamon. There is also a hint of nutmeg just to round out the profile. Voila!! Awesome chocolate cookies that may not have been what i originally planned, but thats what I love about the versatility. You can just use whatever you have to make a unique batch.
Rob also contributed by insisting that I use darker chocolate for the chips. He really prefers a good dark (70% cocoa or more) chocolate. Honestly, he knew what he was talking about. The slight bitterness really complimented the overall flavor much better than a sweeter chocolate.
We also decided to make these a bit bigger than some of our previous cookies. I normally prefer a slightly smaller one; however, with a classic chocolate chip a little thinner and larger just seems right.
Brown Sugar-Cinnamon Chocolate Chip Cookies
- 16 Tbs Butter (2 Sticks) Softened
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Eggs
- 2.5 Cups Flour
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1/2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1 Cup Chocolate Chips 70% Cocoa
- Preheat the oven to 350.
- In a stand mixer, combine the butter and sugars until smooth.
- Add the eggs one at a time, beat until smooth.
- Add the dry ingredients, adding the flour in small amounts to allow to combine evenly.
- Add the chocolate chips and fold them in.
- Roll the dough into roughly 1.5 inch balls and place on a baking sheet approximately 1.5-2 inches apart. I was able to put 12 on an individual sheet.
- Bake the sheets individually for approximately 15 minutes until slightly brown. Do not try to do multiple sheets unless you have a good convection oven as this can cause uneven baking. Remove and cool on a rack.