Ingredients for Cinnamon Brownie Cookies
- 1/2 cup (113g) unsalted butter
- Granulated Sugar
- 1 large egg
- 1 teaspoon baking powder
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup (60ml) milk
- All Purpose Flour
- 1 1/2 cups (255g) chocolate chips (divided into 1 cup and 1/2 cup)
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How to Make Cinnamon Brownie Cookies
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 large egg, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1 teaspoon baking powder.
- In a separate bowl, whisk together 1/2 cup (50g) unsweetened cocoa powder, 1/4 cup (60ml) milk, and 1 1/2 cups (180g) all-purpose flour until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup (170g) chocolate chips.
- Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet, leaving about two inches between each cookie.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, melt the remaining 1/2 cup (85g) chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the cooled cookies.
- Dust lightly with cinnamon and let the chocolate set before serving. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
48g
Fat
18g
Carbs
6g