Ingredients for Chewy Chocolate Cinnamon Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Light Brown Sugar
- ½ cup granulated sugar + ¼ cup granulated sugar (for topping)
- 1 large egg
- 1 teaspoon baking soda
- Light Corn Syrup
- Vanilla Extract
- All Purpose Flour
- ½ cup unsweetened cocoa powder
- Ground Cinnamon
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How to Make Chewy Chocolate Cinnamon Cookies
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Add ½ cup granulated sugar and beat until well combined.
- Beat in 1 large egg, 1 teaspoon baking soda, ¼ cup light corn syrup, and 1 teaspoon vanilla extract. Mix until thoroughly blended.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ cup unsweetened cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If the batter seems too stiff, add 1-2 tablespoons of milk, one at a time, until desired consistency is reached.
- Cover the bowl and refrigerate the dough for at least 30 minutes (or up to 2 hours) to allow the flavors to meld and the dough to firm up.
- While the dough chills, prepare your cinnamon sugar topping: In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon.
- Roll the chilled dough into 1-inch balls.
- Roll each dough ball in the cinnamon sugar mixture, ensuring they are evenly coated.
- Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake for 9-10 minutes, or until the edges are set and the tops are slightly cracked.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
168g
Fat
38g
Carbs
25g
