These cinnamon chocolate chip cookies are a mouth-watering heavenly treat! They are soft and chewy, melting in your mouth. Who doesn’t love the warmth that cinnamon and chocolate provide? Plus, these are gluten free!
These cookies are gluten free, but trust me when I tell you they taste far from it! Making these gluten free definitely does not mean sacrificing taste. They’re quick and easy to make, and will definitely soon become a favourite treat!
I love a bit of cinnamon in desserts, such as this delectable apple and peach crumble, but this may have become one of my favourite ways to enjoy this warm spice. This cinnamon chocolate chip cookie recipe is perfect with only needing some staple pantry ingredients.
Ingredients
- Gluten Free Flour: not only is this use due to making it coeliac friendly, it also contributes to a delicate and tender texture of cookies.
- Baking soda: this is the leavening agent that helps the cookies rise, to become soft and fluffy.
- Cornflour: also known as cornstarch, is a secret weapon in achieving the perfect cookie texture. Cornflour helps maintain the shape and thickness of the cookie, preventing it from spreading to thin or drying out.
- Salt: this enhances the overall flavour of the cookies. By adding some salt it balances the sweetness from the sugars, it also intensifies the flavours of the chocolate and cinnamon.
- Unsalted Butter: is a fundamental ingredient used in most baking. It provides richness and moisture, whilst also contributing to the soft and buttery texture.
- Brown Sugar: adds moisture and a subtle molasses flavour, that compliments the cinnamon and chocolate well.
- White Sugar: helps to balance the sweetness of the brown sugar, whilst also contributing to the cookies structure.
- Egg + Egg Yolk: this recipe uses a combination of one full egg, paired with one egg yolk. Egg serves as a binder and emulsifier in cookies. By adding an additional yolk it contributes to the tenderness. Eggs are important to ensure the cookies hold their shape whilst baking.
- Vanilla Paste: compliments the other flavours in the cookies, and adds a delicious aromatic note, elevating the overall taste of the cookie.
- Cinnamon: cinnamon is the key flavour of these cookies. It provides the warmth and comfort you get from eating them. Using cinnamon pairs beautifully with the chocolate, creating a unique flavour.
- Chocolate chips: the star of this recipe! I used milk chocolate chips to prevent the cookies from feeling overly rich. They provide an irresistible chocolatey, gooey goodness in every bite.
How to make these delectable cinnamon chocolate chip cookies
Mix the flour base.
Begin by mixing together sifted flour, baking soda, cornstarch and salt in a large bowl. Use a whisk to ensure there are no lumps.
Start the wet mix.
In a separate medium sized bowl mix melted butter, cinnamon, brown sugar, and white sugar. Whisk these until all is blended and there are no chunks of brown sugar.
Add the eggs.
To the sugar mix, whisk in the vanilla paste, the whole egg, and the extra egg yolk. The contents should be smooth and runny.
Make the dough.
Pour the dry flour mix into the wet ingredients. Mix these together with a large spoon or rubber spatula. Now, fold in the chocolate chips.
Let the cinnamon chocolate chip cookie dough rest.
Cover the dough tightly and place in the fridge for 2-3 hours. After this, take the cookie dough out of the fridge and allow it to soften to room temperature – at least 30 minutes.
Form the cookies.
Preheat the oven to 160℃. For medium/large cookies use two tablespoons of dough per cookie. Roll the dough into a tall ball, taller means they are less likely to spread so much.
Bake the cookies.
Bake for 12-14 minutes, until the outer edge of the cookies are slightly browned. If you would like, you can place a few extra chocolate chips on top while the cookies are still hot, then leave to cool for 10 minutes.
Why should you make these heavenly cookies?
- Cozy: these cookies are a delicious cozy dessert, like a hug in biscuit form. If you’re looking to do some comforting baking, or are just in need of a sweet treat, these are the cookies for you!
- Texture: personally, I cannot stand dry and crumbly cookies. These have the perfect soft and chewy bite to them. By adding cornflour to the recipe, it creates a delightful chewy texture that compliments the chocolate chip – also embracing the warmth of the cinnamon.
- Easy: baking isn’t my top skill, so I’m always wanting to make recipes that are easy to follow. Baking isn’t just about wanting an amazing end result, you want to enjoy the process as well.
Tips n Tricks
- Whilst it is preferred to leave the cookie dough in the fridge for at least a couple hours, if you’re in a bit of a time crunch you can pop it in the freezer for 30 minutes instead.
- Make sure all the ingredients are at room temperature. This is so that the ingredients mix easily and evenly.
More for your sweet tooth:
- Apple and Peach Crumble
- Lemon Lime Cheesecake
- White Chocolate Pistachio Cookies
- Earl Grey Chiffon Cake
- Mango Sago
- Apple Walnut Scones
Storage
If you keep these cookies in an airtight container they can be stored at room temperature for about 3-5 days, whilst still maintaining their freshness. Be sure to keep this in a cool dry place, away from direct sunlight. If you’d like to freeze the cookie dough, they can last 2-3 months. If frozen, take the cookie dough out of the freeze and let defrost in the fridge overnight.
Alrighty, are you ready to make the most mouth-watering cinnamon chocolate chip cookies? Let the sweet spiced scent fill your kitchen and indulge in their soft, chewy texture. If you enjoy these as much as I do, be sure to let me know!
Cinnamon Chocolate Chip Cookies
Ingredients
- 2 ¼ cups gluten free flour
- 1 tsp baking soda
- 1 ½ tsp cornflour
- ½ tsp salt
- 185 grams unsalted butter
- ¾ cup brown sugar
- ¼ cup sugar
- 1 tsp cinnamon
- 1 large egg
- 1 egg yolk
- 3 tsp vanilla paste
- 1 ½ cups milk chocolate chips
Instructions
- Make the flour mix by combining sifted flour, baking soda, cornstarch and salt in a large bowl.
- In a separate medium sized bowl mix melted butter, cinnamon, brown sugar, and white sugar. Whisk these until all is blended and there are no chunks of brown sugar.
- To the sugar mix, whisk in the vanilla paste, whole egg, and the extra egg yolk. The contents should be runny.
- Combine the dry and wet ingredients, mix together with a large spoon or rubber spatula. Fold in the chocolate chips.
- Cover the dough tightly and place in the fridge for 2-3 hours.
- After this, take the cookie dough out of the fridge and allow it to soften to room temperature.
- Preheat the oven to 160℃.
- For medium/large cookies use two tablespoons of dough per cookie. Roll the dough into a tall ball.
- Place the balls of cookie dough on a lined baking tray.
- Bake for 12-14 minutes, until the outer edge of the cookies are slightly browned.
- Leave to cool for 10 minutes.
