Cinnamon Chocolate Chip Cookies

Servings: 6 dozens


  • 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 ?2 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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