Cinnamon Chocolate Chip Cookies Recipe

I absolutely love this Cinnamon Chocolate Chip Cookies Recipe because it’s as cozy as a warm hug on a chilly day. These cookies have just the right balance of cinnamon spice and chocolate sweetness, making them perfect for when you crave something comforting but not too heavy. Plus, they come together so quickly with simple pantry ingredients — you’ll find yourself reaching for this recipe again and again, especially when the fall vibes hit.

When I first tried this recipe, I was surprised by how soft and tender the cookies stayed even after cooling. If you want that melt-in-your-mouth feel combined with the classic cinnamon and chocolate pairing, this Cinnamon Chocolate Chip Cookies Recipe has got you covered. It’s also great for sharing — my family goes crazy for them, and I bet your crew will too!

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Ingredients You’ll Need

All these ingredients combine beautifully to give you that perfect cinnamon-chocolate flavor and soft chewy texture. When shopping, I recommend using good quality cinnamon and vegan chocolate chips — they really make a difference!

• Granulated Sugar: Provides sweetness and helps with the cookie’s tenderness.
• Neutral Oil: Keeps the cookies moist without adding strong flavors; I use sunflower or canola oil.
• Vanilla Extract: Enhances all the flavors for a richer cookie taste.
• Water: Adds moisture to the dough, key for the soft texture I love.
• All-Purpose Flour: The base for structure and chewiness.
• Baking Powder: Helps the cookies rise just enough for a soft bite.
• Salt: Balances sweetness and enhances flavor.
• Cinnamon: The star spice for that cozy warmth.
• Semi-Sweet Vegan Chocolate Chips: Adds melty pockets of chocolate—choose good-quality chips for best results.

Variations

I love to switch things up depending on my mood or what I have on hand. Feel free to add your favorite nuts or swap cinnamon for other warm spices like nutmeg or cardamom — it’s a very forgiving recipe that welcomes creativity!

• Add chopped nuts: I sometimes add walnuts or pecans for extra crunch, and my family goes nuts for the texture contrast.
• Spice swap: When I want something different, I replace cinnamon with pumpkin pie spice — it’s fantastic for holiday vibes.
• Chocolate chip alternatives: Try dark chocolate or white chocolate chips for a twist.
• Gluten-free option: Substitute all-purpose flour with a gluten-free blend, following the blend’s guidelines for best results.

How to Make Cinnamon Chocolate Chip Cookies Recipe

Step 1: Whisking Wet Ingredients

Start by preheating your oven to 350°F (175°C). In a large mixing bowl, combine the granulated sugar, neutral oil, and vanilla extract. I like to whisk these together until they’re well blended, then add the water and stir until fully combined. This step ensures your cookies stay moist and sweet with a smooth base.

Step 2: Mixing Dry Ingredients and Forming Dough

Next, add the all-purpose flour, baking powder, salt, and cinnamon directly into the wet ingredients. I use a spoon or spatula to mix everything until a smooth dough forms — no lumps! Don’t overmix here; once the dough is uniform, stop stirring to keep your cookies tender.

Step 3: Folding in Chocolate Chips

Gently fold in the vegan chocolate chips, making sure they’re evenly spread throughout the dough. This step makes every bite have a perfect little chocolate surprise, and folding gently helps keep your dough nice and soft.

Step 4: Shaping and Baking

Using a tablespoon, scoop rounded mounds of dough and place them on a parchment-lined or lightly greased baking sheet. Leave enough space between cookies because they will spread a little. Bake for 10 to 12 minutes until you see the edges turn lightly golden. The key here is to avoid overbaking — I always set a timer and start checking right at 10 minutes to keep them soft and chewy.

Step 5: Cooling

After baking, let the cookies cool on the baking sheet for a few minutes. This helps them set and makes transferring easier. Then move them to a wire rack to cool completely; this final step ensures the bottoms don’t get soggy from residual heat.

How to Serve Cinnamon Chocolate Chip Cookies Recipe

Garnishes

I like to dust these cookies with a light sprinkle of cinnamon sugar right after baking for a little extra sparkle and warmth. Sometimes, a tiny drizzle of melted vegan chocolate feels indulgent and makes them party-ready. These simple touches elevate the cozy cinnamon aroma and flavor beautifully.

Side Dishes

These cookies pair fantastic with a hot cup of chai or your favorite plant-based milk like almond or oat milk. For a festive touch, I’ve served them alongside warm apple cider or pumpkin spice latte — it’s like fall on a plate!

Creative Ways to Present

When I bring these cookies to gatherings, I arrange them on a wooden board with cinnamon sticks and a bowl of chocolate chips for dipping. Wrapping a few in parchment and tying with a cute string makes for charming homemade gifts too — everyone loves a thoughtful, tasty treat!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, and they stay soft for about 3-4 days. If you notice they start getting a bit dry, a quick 5-second zap in the microwave revives that fresh-baked feel instantly.

Freezing

This Cinnamon Chocolate Chip Cookies Recipe freezes beautifully! I lay the cookies in a single layer on a baking sheet to freeze first, then transfer them to a freezer-safe bag. That way, they don’t stick together, and I can enjoy freshly thawed cookies any time.

Reheating

To reheat, I pop the cookie in a warm oven (about 300°F) for 5 minutes or use the microwave for 10-15 seconds. This keeps them soft and melty, just like when freshly baked.

FAQs

Final Thoughts

This Cinnamon Chocolate Chip Cookies Recipe holds a special place in my heart because it’s the perfect blend of warmth, sweetness, and ease. I love how you can whip it up quickly and still have a crowd-pleaser that feels like a treat from scratch. I hope you try making these cookies soon — they’re a simple joy that I’m confident you’ll fall for, just like I did.

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