Chewy Drizzled Cinnamon Chip Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHEWY DRIZZLED CINNAMON CHIP COOKIES

Steps:

• Beat butter and brown sugar in a large bowl until fluffy.
• Add egg and corn syrup; mix well.
• Place 1 cup cinnamon chips in a microwave safe bowl. Microwave for 1 minute at 50% power; stir. If necessary, microwave at 50% power in 15 second increments, stirring after each heating, until chips are melted when stirred.
• Stir melted chips into butter mixture.
• Stir together flour, baking soda and salt; add to cinnamon chip mixture, beating just until blended.
• Cover and refrigerate for 1 hour or until firm enough to handle.
• Heat oven to 350* (300* convection oven).
• Shape dough into 1 inch balls (or #60 scoop); roll each ball into nuts, lightly pressing nuts into dough.
• Place dough 2 inches apart on ungreased cookie sheets. (Flatten cookies slightly if using convection oven.).
• Bake 8 minutes (5 minutes convection) or until edges are firm. Cool slightly; remove from sheets to wire rack. Cool completely.
• Prepare drizzle: Heat cinnamon chips and shortening in a medium microwave safe bowl. (Use same timing and heating method as above.).
• Drizzle evenly over cooled cookies.

CHEWY CINNAMON COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
• Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

CHEWY DRIZZLED CINNAMON CHIPS COOKIES

Steps:

• Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
• Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Stir melted chips into butter mixture.
• Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough about 1 hour or until firm enough to handle.
• Heat oven to 350 degrees F. Shape dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough. Place on ungreased cookie sheet.
• Bake 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Drizzle with CINNAMON CHIPS DRIZZLE. About 5 dozen cookies.
• CINNAMON CHIPS DRIZZLE: Place remaining 2/3 cup cinnamon chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 1 minute; stir until chips are melted and mixture is smooth.