Chewy Chocolate Chip Cinnamon Cookies
These Chewy Chocolate Chip Cinnamon Cookies are full of fall flavor!! They are made with creamy Biscoff spread and rolled in cinnamon sugar!!
Ingredients
- 1 ½ (188 g) cup All purpose flour
- 1 teaspoon Ground cinnamon
- ¾ teaspoon Baking soda
- ¾ teaspoon Kosher salt
- ½ (113 g) cup Unsalted butter room temperature
- ½ (128 g) cup Lotus Biscoff Spread or Trader Joe's Speculoos Spread
- ½ (110 g) cup Light brown sugar packed
- ¼ (50 g) cup Granulated sugar
- 1 large Egg room temperature
- 1 tablespoon Vanilla extract
- 1 ½ cup Semisweet chocolate chips plus more for topping the cookies
For the cinnamon sugar
- ¼ (50g) cup Granulated sugar
- ¾ teaspoon Ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.1 ½ (188 g) cup All purpose flour, 1 teaspoon Ground cinnamon, ¾ teaspoon Baking soda, ¾ teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment (alternatively you can do this in a large bowl with an electric mixer), beat butter and Biscoff spread on medium high speed until smooth and fully combined, about 2 minutes.½ (113 g) cup Unsalted butter, ½ (128 g) cup Lotus Biscoff Spread or Trader Joe's Speculoos Spread
- Add in the light brown sugar and granulated sugar and beat on medium high speed until light and fluffy, about 2 minutes.½ (110 g) cup Light brown sugar, ¼ (50 g) cup Granulated sugar
- Beat in the egg and vanilla extract and mix until combined, scraping the sides and the bottom of the bowl making sure everything is fully incorporated.1 large Egg, 1 tablespoon Vanilla extract
- Add all of the flour mixture and mix on low speed until almost combined (do not mix flour until it is fully combined, you should still see some streaks of flour) . Remove the bowl from the stand mixer and add in the semisweet chocolate chips. Using a rubber spatula, gently fold in the chocolate chips while also incorporating the last bit of flour. Mix until just combined, being careful not to over-mix the dough.1 ½ cup Semisweet chocolate chips
- Using a cookie scoop, scoop the dough to form 2 ½ tablespoon sized dough balls. If you have a kitchen scale, each ball of dough should be 1.7 ounces. (You dont have to worry about rolling the dough into perfect balls after scooping. You'll do that right before you bake them). Place cookie dough balls on a plate lined with wax paper. Cover the dough balls with plastic wrap and chill in the refrigerator for 45 minutes.
- After 45 minutes, preheat the oven to 350 F and line a large baking sheet with parchment paper, set aside. In a small bowl, combine ¼ cup of granulated sugar and ground cinnamon and stir until combined. Remove the cookie dough from the refrigerator and roll into smooth balls. Lightly roll the dough in the cinnamon sugar.¼ (50g) cup Granulated sugar, ¾ teaspoon Ground cinnamon
- Place 6 dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. The cookies are ready when they have puffed up, the middle of the cookies look soft and slightly underbaked, and the edges are lightly golden brown and set.
- Remove the cookies from the oven and firmly slam the baking sheet on a heatproof surface to deflate the cookies. Top cookies with extra chocolate chips. Allow cookies to cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
Notes
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- Use room temperature ingredients. Make sure to pull out your eggs and butter at least 1 to 2 hours prior to making the dough and allow them to come to room temperature. Room temperature ingredients blend together better and allow the dough to come together easily.
- Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour. Do not use a measuring cup and directly scoop up your flour. This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife.
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- Don't over mix the dough. After adding the flour only mix until you see a few streaks left. Over-mixing the dough causes more gluten development resulting in tough cookies.
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- Chill the dough. Chilling the dough improves texture, allows the flavors to marinate so the dough becomes more flavorful, and makes the cookies more soft and plush.
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- Underbake the cookies. These cookies taste best if you slightly underbake them. The extra time on the baking sheet allows the cookies to bake a little longer before moving to the cooling rack to cool completely.
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- Bang the pan. To create the perfect chewy texture, I like to firmly tap the baking sheet on the counter after the cookies come out of the oven. This not only helps to flatten them out a bit but it also knocks the air out of the cookies creating a chewy cookie that is crispy on the outside and super soft on the inside.