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    Cinnamon Chocolate Chip Cookies

      Servings:   12 cookies
      Time:  8 minutes


      1 cup soft butter
      1 cup confectioner's sugar
      1 egg
      1 tsp vanilla
      3 cups plain flour
      pinch of salt
      1 3/4 cups / 10oz Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, melted
      1 cups Ghirardelli Peppermint Bark (SQUARES or Baking bar) crushed into small bits


    • 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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