The Ultimate Chewy & Puffy Cinnamon Chocolate Chip Cookies Recipe
Ah, chocolate chip cookies – a timeless classic, a comfort food, and arguably one of the most debated recipes in the culinary world. Is there truly a single perfect recipe? Many swear by Ruth Wakefield’s original Tollhouse creation, and for good reason; those cookies are undeniably delicious. Yet, the beauty of baking lies in creative inspiration, and there’s always room to elevate a classic. Personally, I believe the secret to truly outstanding, perfectly chewy, and delightfully puffy cookies lies in a few key ingredients: shortening (or a smart blend of shortening and butter) and a touch of baking powder. These additions work wonders in preventing excessive spreading, ensuring your cookies maintain a beautiful, pillowy structure while still offering that irresistible chew. And when you infuse them with the warm, aromatic embrace of cinnamon? That’s when you transcend a simple chocolate chip cookie and create something truly special: these incredible cinnamon chocolate chip cookies. Oh, and don’t even get me started on the magic of soft and chewy peanut butter cookies; that’s a whole other delicious adventure!
Elevating the Classic: Why Cinnamon Chocolate Chip Cookies are a Must-Try
While the traditional chocolate chip cookie holds a special place in our hearts, the world of cookies is vast and full of delightful variations. Sometimes, a simple twist can transform a familiar treat into an unforgettable experience. For instance, these buttermilk chocolate chip cookies introduce a subtle tanginess that beautifully complements the sweetness of the chocolate, resulting in a remarkably soft and chewy texture. They bake up with a delicate crumb that’s truly unique. Another personal favorite that coffee enthusiasts will adore is the chocolate chip espresso cookie. It delivers a marvelous mocha flavor, perfectly puffy and chewy, making it an ideal companion to your morning coffee or an indulgent afternoon pick-me-up. These variations demonstrate just how versatile the humble chocolate chip cookie can be.
But today, our focus is on the star of the show: the cinnamon chocolate chip cookie. This recipe is more than just a variation; it’s a revelation. The dough comes together effortlessly, achieving a perfect consistency that scoops beautifully. You’ll feel like a pro baker as it glides smoothly from your cookie scoop onto the baking sheet. These cookies bake up wonderfully puffy, reaching a light golden brown in just about 10-11 minutes. What makes them truly special is the harmonious balance of flavor. There’s just enough cinnamon to be delightfully present, providing a warm, inviting spice that enhances the chocolate without ever overpowering it. It’s a truly fabulous combination that will have everyone asking for the recipe. And if, by chance, you’re craving a classic chocolate chip cookie without the cinnamon, simply omit it from the recipe – the base is robust enough to shine on its own!
The Secret to Perfect Texture: Shortening and Pudding Mix
Many home bakers wonder how to achieve that elusive soft, chewy, and slightly puffy cookie texture without them spreading too thin on the baking sheet. My personal go-to for this is a combination of butter and shortening, along with a secret ingredient: instant pudding mix! Here’s a little insight into why this works:
- Butter & Shortening Blend: While butter offers unparalleled flavor, shortening has a higher melting point, which means it melts slower in the oven. This slower melt prevents the cookies from spreading too rapidly, giving them more time to puff up and set, resulting in a thicker, chewier cookie. Butter adds that rich, classic flavor, creating the best of both worlds.
- Baking Powder: A small amount of baking powder, in addition to baking soda, contributes to that lovely puffy texture. Baking powder reacts with moisture and heat to create carbon dioxide gas, which helps the cookies rise.
- Instant Pudding Mix: This is a game-changer! The pudding mix, especially vanilla, adds an incredible amount of moisture and softness to the cookies. It helps keep them chewy for days and contributes to their overall rich flavor and soft crumb. Don’t worry, your cookies won’t taste like pudding; it simply enhances their texture beautifully. You can use a store-bought instant vanilla pudding mix or, for an even more personalized touch, try making Amanda’s homemade pudding mix.
Ingredients for Cinnamon Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup butter flavored shortening
- 3/4 cup superfine sugar (run granulated sugar through a blender)
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 (3.4 ounces) package instant vanilla pudding mix (or 1/2 cup my homemade pudding mix)
- 1 package (2 cups) semisweet chocolate chips (I used Ghirardelli)
Helpful Kitchen Tools for Perfect Cookies
Having the right tools can make all the difference in your baking experience. Here are some essentials that will help you whip up these cinnamon chocolate chip cookies with ease:
- Measuring cups and spoons: Accuracy is key in baking!
- Stand mixer or hand mixer: For thoroughly creaming butter and sugar.
- Mixing bowls: You’ll need at least two – one for wet ingredients and one for dry.
- Cookie scoop: Ensures uniform cookies that bake evenly.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Baking sheets: Sturdy sheets are essential for consistent baking.
As noted in the ingredients, these are chocolate chip cookies with pudding. This crucial addition truly transforms the texture, making them incredibly soft and satisfyingly chewy. Remember, you have the option to use 1/2 cup of Amanda’s homemade pudding mix as a substitute for the instant vanilla pudding listed in the recipe below. Either way, you’re in for a treat!
You’re going to absolutely adore the tender, melt-in-your-mouth quality of these soft and chewy cinnamon chocolate chip cookies. Their texture and flavor are so delightful, you might find yourself stashing a few in a Tupperware container just to ensure you get to enjoy them all yourself! They are truly irresistible and perfect for sharing (or not!).
I genuinely hope you find as much joy in baking and savoring these delicious chocolate chip cinnamon cookies as I do! They are a fantastic addition to any cookie repertoire, offering a comforting flavor profile that’s perfect for any occasion. Be sure to let me know how your batch turns out in the comments section below – I always love hearing from you! If you’re eager to explore more delightful cookie creations, you’re in the right place.
More Delicious Cookie Recipes to Try
Beyond the delightful blend of cinnamon and chocolate, my kitchen is always buzzing with new and exciting cookie adventures. If you’re looking for other unique and incredibly popular cookie recipes, make sure you check out my Italian Anisette Cookies recipe. These delicate, anise-flavored treats are a wonderful taste of tradition. Also, don’t miss these incredibly easy and charming Thumbprint Cookies! Both of these recipes are not only SO good but are also a huge hit with family and friends. They’re especially popular around the holiday season, making perfect treats for work parties, family gatherings, or simply enjoying with a warm cup of tea.
If You Love Cinnamon and Chocolate, Explore These!
The combination of warm cinnamon and rich chocolate is simply magical. If you find yourself captivated by this delightful duo, then you’ll definitely want to try these other fantastic recipes that celebrate this flavorful pairing:
- Cinnamon Chocolate Brownies from Lemons for LuLu: Imagine fudgy brownies infused with a hint of cinnamon – pure bliss!
- Cinnamon Chocolate Chip Muffins from Dinners, Dishes and Desserts: A perfect breakfast or snack, these muffins are moist and flavorful.
- Chocolate Cinnamon Rolls from Inside BruCrew Life: A decadent twist on a classic, these rolls are a true indulgence.
This post was originally published on this blog on May 4, 2010, and has been updated and expanded for clarity, additional tips, and to provide the best possible experience for our readers.
Chocolate Chip Cinnamon Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It
Pin It
Rate It
Save ItSaved!
Ingredients
- ½ cup unsalted butter softened
- ½ cup butter flavored shortening
- ¾ cup superfine sugar run granulated sugar through a blender
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 3.4 ounce package instant vanilla pudding mix
- or 1/2 cup Amanda’s homemade pudding mix which is what I used
- 1 package 2 cups semisweet chocolate chips (I used Ghirardelli)
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Prepare your baking sheets by lining them with parchment paper for easy cleanup and to prevent sticking.
-
In a medium mixing bowl, combine the softened unsalted butter, butter-flavored shortening, superfine sugar (which you can easily make by blending granulated sugar), and light brown sugar. Beat these ingredients together using a stand mixer or hand mixer until the mixture is beautifully smooth and creamy. Next, crack in the two eggs and add the vanilla extract, beating well until everything is fully incorporated and fluffy. This creaming step is vital for a light and airy cookie.1/2 cup unsalted butter, 1/2 cup butter flavored shortening, 3/4 cup superfine sugar, 3/4 cup light brown sugar, 2 eggs, 1 teaspoon vanilla extract
-
In a separate large bowl, whisk together all the dry ingredients: all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and the instant vanilla pudding mix. Ensure these are well combined. With your mixer on low speed, gradually add the dry mixture into the creamy wet mixture. Mix only until just blended; be careful not to overmix, as this can lead to tough cookies.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/8 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 3.4 ounce package instant vanilla pudding mix
-
Once the dry ingredients are just incorporated, use a sturdy spoon or a rubber spatula to gently fold in the semisweet chocolate chips. Mix until they are evenly distributed throughout the dough.1 package
-
Using a teaspoon or a cookie scoop, drop rounded portions of dough onto your parchment-lined baking sheets, ensuring they are spaced about 2 inches apart to allow for proper spreading. Bake in the preheated oven for 10-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Do not overbake! Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This resting period helps them set and firm up without becoming brittle.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.