Cinnamon Chocolate Chip Cookies

Cinnamon Brown Butter Cookies 3

I love chocolate chip cookies fresh from the oven.  In fact, I love them warm so much that I usually gently microwave all my cookies prior to eating them to recreate the melty chocolate goodness 🙂  I love trying out new recipes and these cookies had great texture and I loved the rich flavor added by the browned butter and cinnamon.  I also added some sprinkles for fun!

Cinnamon Chocolate Chip Cookies

recipe from une gamine dans la cuisine

Ingredients

  • 16 Tbsp unsalted butter, softened to room temperature
  • 2 1/4 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 cup granulated sugar
  • 1 cup tightly packed light brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tbsp strong, brewed coffee cooled to room temperature
  • 1 1/2 tsp vanilla extract
  • 12 oz bag of semisweet chocolate chips

Directions

1 Place the butter into a medium-size saucepan. Melt the butter over medium heat.  Continue to stir the butter to prevent the bottom from burning.  The butter will become frothy and will begin to turn a golden brown.  Remove the saucepan from the heat and allow the butter to cool to room temperature.

2. In a separate, large mixing bowl, whisk together the flour, salt, baking soda, and cinnamon and set aside.

3. Beat together the browned butter and both sugars on medium-high speed using a hand mixer until creamy and smooth (about 7 minutes).

4. Add the egg, egg yolk, vanilla, and coffee and beat on medium speed to combine.

5, On low speed beat in the dry ingredients until they’re incorporated into the wet.

6. Fold in the chocolate chips.

7. Cover the bowl tightly with plastic wrap, and refrigerate the dough for at least 12 hours.

8. Remove the dough from the fridge and allow it to come to room temperature.

9. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.

10. Measure out about 1/4-cup of dough per cookie, and place them on the prepared cookie sheets, leaving about 2-inches of space between each mound of dough.

11. Bake for 12-16 minutes, or until the edges of the cookies are just starting to turn golden brown.  Remove the sheet from the oven and allow the cookies to rest for a few minutes before transferring them to a cooling rack.

* the center may appear under-baked but it will firm up as it cools