There are tons of recipes out there for the best chocolate chip cookies and I don't claim to have tried them all, but the ones that I have, were always missing one thing or another. The one thing that they all had in common, was that they WOULD NOT FLATTEN! The pictures would show so, but not the result!!! *sigh*
Now, don't get me wrong, the taste was never an issue, but for me, the perfect chocolate chip cookie means a flat yummy buttery chocolatey cookie that is crunchy on the outside but chewy on the inside.
FLAT.
It's important that the cookies are flat. NOT by me flattening them before baking, no no! Flat, by melting and spreading all on their own.
Well, THESE cookies are. They spread and flattened all on their own like the big cool kids do. And they are GOO-OO-OO-OOD!!!!! *drool*
Make them, I PROMISE you, scout honor, that this is the last recipe that you'll ever need.
Chocolate cinnamon chip cookies (makes 46 three-inches cookies)
(from original recipe of The Silver Palate)
- 1/2 pound (2 sticks) softened butter
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1/2 cup cinnamon chips (I used Hershey's)
Heat oven to 350 degrees & line your cookie sheet with parchment papers or use a silpat if you have. Cream butter and both sugars together until light and fluffy. Add eggs and vanilla and mix well. Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips & cinnamon chips to batter and form cookies by using a small scoop. I used one of 1 & 1/2 inch diameter.
Make sure to space them out on the sheet. About 2-3 inches between them. Bake for 10-15 minutes, or until the edges are golden brown. Let cool on sheet before transferring them onto rack to cool completely.
Share them or not, I won't tell ;) Enjoy!!!
