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    Cinnamon Chocolate Chip Cookies

      Servings:   6 dozens
      Time:  Prep: 30 mins. Bake: 8-10 mins


      1 cup unsalted butter, softened
      1 cup packed brown sugar
      1⁄2 cup granulated sugar
      1⁄2 teaspoon baking soda
      1⁄2 teaspoon salt
      2 teaspoon ground cinnamon
      2 large eggs
      1 teaspoon vanilla extract
      2 3⁄4 cups all-purpose flour
      2 1⁄2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (or 2x10 oz. bags)
      1 teaspoon shortening (optional)


    • Preheat oven to 375°F.
    • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
    • Add brown sugar, granulated sugar, baking soda, salt, and cinnamon. Beat until combined, scraping bowl occasionally.
    • Beat in eggs and vanilla until combined.
    • Beat in as much of the flour as you can with the mixer.
    • Stir in any remaining flour with a spatula or wooden spoon.
    • Stir in the 2 cups Ghirardelli®; 60% Cacao Bittersweet Chocolate Baking Chips. 
    • Shape dough into 1-inch balls and place 2 inches apart onto an ungreased baking sheet.
    • Bake for 6 to 8 minutes or just until edges are lightly browned.
    • Cool on cookie sheet for 2 minutes.
    • Transfer to wire racks; cool completely. 
    • If desired, for chocolate drizzle, in a small microwave-safe bowl, combine the ⅟₂ cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Drizzle over cookies. 
    • Enjoy immediately, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. 

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