Soft and chewy chocolate cinnamon cookies are the kind of cookies that disappear fast — warm, gooey centers, crisp edges, and that cinnamon + chocolate combo is crazy good. This recipe is easy, simple, and comes out bakery-style without any complicated steps. If you like thick cookies that stay soft for days, you’re gonna love these.
Why You’ll Love These Cookies
- Soft center with chewy edges
- Cinnamon makes the chocolate taste even richer
- One bowl vibe, no weird ingredients
- Freezer-friendly dough for quick baking later
Ingredients You’ll Need
You probably already have most of this in your kitchen: butter, brown sugar, eggs, vanilla, flour, baking soda, cinnamon, salt, and chocolate chips. Using brown sugar helps keep the cookies soft, and the cinnamon adds a warm flavor that makes them taste homemade in the best way.
How to Make Soft and Chewy Chocolate Cinnamon Cookies
Cream butter + sugars until fluffy
Mix in eggs + vanilla
Whisk dry ingredients in another bowl
Combine (don’t overmix)
Fold in chocolate chips
Bake until edges are set but centers look slightly underdone
Soft & Chewy Chocolate Cinnamon Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 2 tsp vanilla extract
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.2 1/2 cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt
- Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.1 1/2 cups chocolate chips
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Store baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container. Freezing:
Cookie dough balls can be frozen for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time. How to Keep Them Soft & Chewy:
Do not overbake. The cookies should look slightly underbaked in the center when removed from the oven—they will continue to set as they cool. Creaming the butter and sugars well also helps create a soft, chewy texture. Flavor Variations:
For a deeper cinnamon flavor, sprinkle a light dusting of cinnamon sugar over the dough before baking. You can also swap semi-sweet chocolate chips for dark or milk chocolate.
Tips for the Best Results
- Don’t overbake (this is the #1 reason cookies get hard)
- If your butter is too melted, chill the dough 20 minutes
- Want thicker cookies? Chill the dough 30–60 minutes
- Add extra chocolate chips on top before baking for “bakery look”
Storage + Freezing
Store cookies in an airtight container for up to 4 days. For extra softness, toss in a slice of bread. Freeze dough balls up to 3 months and bake straight from frozen (add 1–2 minutes).
USDA food storage guidelines (cookies storage)