a spoonful of cinnamon
You know when you tweak and tweak and tweak a recipe to fit your family’s preference until you finally feel that it can’t be improved upon? There are only a few recipes that I feel that way about and this is definitely one of them.
Want to know the secret ingredient (besides a Southern amount of butter) that makes these chocolate chip cookies so delicious? A spoonful of cinnamon. It truly makes all the difference!
I like to double the recipe below, bake two dozen, and roll the other few dozen into balls and freeze them for later. It’s nice to be able to just pull out a few cookies to bake whenever you want instead of having to prepare a large batch every time.
Chocolate Chip Cookies
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 cup unsalted butter, softened*
- 1 teaspoon vanilla
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Heat oven to 375 degrees.
In a large bowl, beat sugars, butter, vanilla and egg with electric mixer on medium speed. Stir in flour, cinnamon, baking soda, and salt (dough will be a little stiff). Stir in chocolate chips.
On a lightly greased cookie sheet (or Silpat), drop medium to large-sized spoonfuls of dough about two inches apart.
Bake 8-10 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes and enjoy until you need to put on a pair of stretchy pants!
*When I double this recipe, I like to use a tad more butter. So, for two batches, use two and a quarter cups of softened, unsalted butter.