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Soft & Chewy Chocolate Cinnamon Cookies

These soft and chewy chocolate cinnamon cookies are packed with rich chocolate flavor and warm cinnamon spice. They bake up with crisp edges and gooey centers, making them perfect for dessert, holidays, or anytime cravings. Easy to make and bakery-style delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling TIme 10 minutes
Total Time 35 minutes
Servings: 18 Cookies
Course: Cookies, Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups chocolate chips

Equipment

  • 1 Mixing Bowl
  • 1 Hand mixer or stand mixer optional
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Baking sheet lined with parchment paper
  • 1 Cooling rack optional

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
    2 large eggs, 2 tsp vanilla extract
  4. 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
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
    1 1/2 cups chocolate chips
  7. Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
  8. Bake for 9–11 minutes, or until the edges are set and the centers look slightly underbaked.
  9. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Storage:
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.