Delicious Cinnamon Chocolate Chip Cookie Recipe

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If you have a sweet tooth like us, you are absolutely going to love this recipe. A special take on chocolate chip cookies but with a twist of cinnamon.

There’s something magical about the aroma of chocolate chip cookies baking in the oven. It’s like an instant trip down memory lane, back to when kitchen counters seemed higher and the world simpler.

I’ve learned that the secret to perfect cookies isn’t just in the ingredients, but in the little tricks you pick up along the way. For instance, creaming the butter and sugar for at least five minutes is essential—it’s the foundation of that irresistible chewy texture we all crave. Taste of Home reminds us not to rush this step, as patience here pays off in delicious dividends.

But let’s talk about sugar for a moment.

Did you know that the type of sugar you use can dramatically change your cookies?

Using more granulated sugar will give your cookies a crispier edge, while brown sugar leads to a softer, more tender bite. Handle the Heat offers a fantastic explanation of how these sweet crystals can alter the landscape of your cookie terrain.

And here’s a personal tip from me to you: don’t skimp on the vanilla extract. It’s like the secret handshake of the cookie world—it adds depth and warmth that turns a good cookie into a great one.

There’s a sprinkle of flour on the nose, a dollop of batter on the cheek, and a kitchen that’s seen better days. But amidst the chaos, there’s a chorus of giggles and the sweetest little hands eager to help. Baking with my kids is less about the perfect pastry and more about the perfect moment.

We start with something simple, like chocolate chip oatmeal cookies. The recipe is forgiving, which is perfect for little ones who measure ingredients with their hearts rather than with a measuring cup. It’s about the process, the mess, and the magic of transforming butter, sugar, and flour into memories.

I’ve learned to let go of control, to embrace the flour storms, and to accept that a rogue eggshell might find its way into the dough. Baking with kids is an adventure—a deliciously messy journey that teaches patience, creativity, and the joy of a job well done (and well tasted!).

And when the oven timer dings, we see their eyes light up with pride. They’ve made something wonderful. Sure, the cookies might be peculiar shapes and the kitchen in disarray, but their smiles are worth every crumbly bite.

So, grab an apron—or don’t. Prepare for a bit of cleanup later, but most importantly, get ready for laughter, learning, and the sweetest bites of life baked right in.

Let’s get into this special recipe that I love cooking with my little ones!

Recipe

Makes 18

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Ingredients:

• 1/2 cup of salted margarine or butter softened
• 1/2 cup regular white sugar
• 1/2 cup golden yellow sugar
• 1 large egg
• 1 teaspoon of pure vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of baking powder
• 1 cup of chocolate chips or more (or as much as you like)
• 1 teaspoon of sea salt

Tools needed:

• Oven
• Baking tray
• Whisk or electric mixer
• Small and medium bowl
• Measuring cups and spoons
• Cool rack

Instructions:

1. Preheat over to 375 degrees
2. Line the tray with parchment paper or spray with non-stick cooking oil
3. Combine flour, salt, baking powder and soda in a small bowl and leave aside for now
4. Cream together margarine or butter with the yellow and white sugar in a medium-sized bowl
5. Once creamed add the egg and vanilla mix for about a minute or until blended (don’t over mix)
6. Add the dry ingredient bowl to the wet ingredients slowly while mixing make sure no flour is visible
7. Add chocolate chips and mix well
8. Get a small bowl with cold water on the side use this to wet your hands so as not to make a mess and to handle the dough easier
9. Roll out the cookie dough into small bowls or desired size, use two trays if needed don’t overcrowd
10. Place in over one tray at a time for 10 minutes take them out once they have a little browning
11. Let rest for two minutes to continue cooking on the tray
12. Take off the tray and place it on a cooling rack