Yesterday I took advantage of having the day off and tried out a cookie recipe I had in the back of my mind for some time. I tend to mostly bake chocolate chip cookies, and could do it in my sleep if needed. I have wanted to play around with the recipe and have considered submitting it to a new food magazine, One, of which I recently received the first issue. I think the cookies were a hit, as evidenced by the ladies who work with my husband who were my taste testers.
Chocolate Cinnamon Chippies
This recipe was inspired by my love of chocolate chip cookies and my passion for hot chocolate with cinnamon. Using the yummy goodness of Penzey’s cocoa powder and cinnamon added to my favorite chocolate chip cookie recipe, I came up with this concoction. I usually use semi-sweet chips and add a bit more than the recipe calls for, as one can not have too much chocolate; however, using white chips would be a good option instead of the semi-sweet chips.
2 1/3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup Penzey’s natural cocoa powder
1 tsp Penzey’s cassia cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
1 tsp of Penzey’s double strength vanilla extract
2 cups (or more!) of semi-sweet chocolate chips
- Preheat oven to 375° F.
- In a medium bowl whisk together flour, baking soda, salt, cocoa, and cinnamon.
- In a large mixing bowl, or the bowl of your mixer, beat the sugars and the butter with an electric mixer until light and fluffy. Add eggs individually, beating after each addition. Add the vanilla, mix to incorporate. Gradually add the dry ingredient mixture to the wet mixture, beating on low speed. Once the dry ingredients are incorporated well, turn off the mixer and add the chocolate chips, stirring with a spatula or large spoon.
- Using a small cookie scoop or tablespoon, drop the cookie dough onto an ungreased baking sheet, spacing the cookies approximately two inches apart.
- Bake cookie dough for 9 to 11 minutes, until tops of cookies begin to crack. Cool for one minute on baking sheet and then transfer cookies to wire racks to cool.
Makes approximately five dozen cookies.
These taste best to me while they are still warm. Enjoy!
(I used the new Nestle swirled chips in this batch--yum!)
Julie sent me this origami crane in a hand made envelope as a RAOK. I lov
e it! Thanks Julie!
I am off now to go to Heather's house for some knitting. I haven't made much progress on anything knitting wise. I've been busy reading Harry P. I also started up some rubber stamping, something I haven't done in a long time. Julie's home made envelop helped inspire me--I used to make all my own greeting cards and envelops using a variety of papers and rubber stamps, plus embellishments. It once was such a serious hobby that I went to a bi annual convention on rubber stamping! I have plastic tubs full of rubber stamps and inks and papers and accessories in my basement. Knitting has definitely taken it's place, though, in terms of serious addiction. Now if only I didn't have to work so I could do both hobbies....
