CINNAMON CHOCOLATE CHIP COOKIES
A delicious cookie that my 4-year old daughter loved.
Provided by ravera
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 8h35m
Yield 24
Number Of Ingredients 9
Steps:
- Sift flour, cinnamon, salt, and baking soda together in a bowl.
- Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat eggs, one at a time, into butter mixture until completely incorporated. Beat vanilla extract in with the last egg. Mix flour mixture into egg mixture until just incorporated. Fold in the chocolate chips, mixing dough just enough to evenly combine. Wrap dough in plastic and chill overnight.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll cookie dough out on a lightly floured surface and cut into desired shapes with cookie cutters. Arrange cookies about 1 1/2 inch apart on baking sheets.
- Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 191.9 calories, Carbohydrate 23.8 g, Cholesterol 43.6 mg, Fat 10 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 6 g, Sodium 187.3 mg, Sugar 11.3 g
CHOCOLATE-CINNAMON SKELETON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield about 14 cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Whisk the flour, cocoa powder, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until creamy, 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the flour mixture and beat until combined, about 2 minutes. Divide the dough in half; pat each piece into a disk and wrap in plastic wrap. Refrigerate until firm, 1 hour.
- Roll out each dough disk between 2 sheets of parchment paper until 1/4 inch thick. Refrigerate until firm, about 2 hours.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into shapes using a 4 1/2-inch gingerbread man cookie cutter and arrange 2 inches apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft, freeze 10 minutes before cutting.) Refrigerate until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are set but still soft, 15 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
- Make the icing: Beat the confectioners' sugar, meringue powder and water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable plastic bag and snip off a corner. Pipe skulls and bones onto the cookies. Let set 30 minutes.
- To decorate the cookies, first make the outline of the skull, eyes, nose, mouth and bones. Then thin some icing with a little water and pipe into the outline of the skull; use a toothpick to help.
CINNAMON-SPICED HOT CHOCOLATE COOKIES
Steps:
- Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.)
- In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
- Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done.
- Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
- To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
CHOCOLATE-CINNAMON COOKIES
A chocolate base cookie with chocolate chips and a cinnamon twist!
Provided by KidBaker33
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
- Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
- Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g
ORANGE-CINNAMON CHOCOLATE CHIP COOKIES
I developed this recipe after years of searching for a chocolate chip cookie that would stand out from all others. Orange and cinnamon are tasty additions. -Daniel Kaepp, Coldwater, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle., On lightly floured surface, roll out dough to 1/2-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. , Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.
CINNAMON CHOCOLATE COOKIES
If you love cinnamon and chocolate then you'll love these cookies. They are soft and chewy and its best to eat them while they are still warm. Well I hope you'll enjoy them!
Provided by Panamea
Categories Dessert
Time 23m
Yield 3 dozen cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In large bowl, combine sugar,chocolate chips and butter.Cover w/papertowel.
- Heat in microwave oven on high for 2 minutes or until mixture is melted. Stir once during melting. Set aside. Cool 5 minutes.
- In a medium bowl, combine dry ingredients; mix well.
- Add the egg and vanilla to chocolate mixture. Beat at medium speed with electric mixer for about 1 minute.
- Gradually add dry ingredients; mix well.
- Drop by rounded teaspoonfuls on an ungreased cookie sheet.
- Bake 9-11 minutes.
- Remove cookies from cookie sheet after 1 minute. Cool on wire racks.
- EATTTT! :).
Nutrition Facts : Calories 175.1, Fat 7.6, SaturatedFat 4.5, Cholesterol 23.9, Sodium 130.9, Carbohydrate 25.9, Fiber 1.2, Sugar 15.3, Protein 2.2
CHEWY CHOCOLATE-CINNAMON COOKIES
Make and share this Chewy Chocolate-Cinnamon Cookies recipe from Food.com.
Provided by Wilfong
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Spray cookie sheet with nonstick cooking spray.
- Beat butter until creamy.
- Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
- Add egg, baking soda, corn syrup and vanilla; beat well.
- Stir together flour and cocoa; beat into butter mixture.
- If batter becomes too stiff, use wooden spoon to stir in remaining flour.
- Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
- Shape dough into 1-inch balls.
- Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
- Place balls 2-inches apart on prepared cookie sheet.
- Bake 9 to 10 minutes or until cookies are set and tops are cracked.
- Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
- 40 cookies.
SPICED MEXICAN CHOCOLATE COOKIES
We know what you're thinking; cinnamon, chocolate and... cayenne in a cookie!? Yup! Our Spiced Mexican Chocolate Cookies are a decadent, dark chocolate cookie elevated with a perfect hum of heat. These ingredients are traditionally found in Mexican cuisine, and when combined in the form of a dessert, the result is out-of-this-world good! The flavor profile of our Mexican chocolate cookies is rich, warming and simply irresistible. Try adding our cayenne chocolate cookies to your seasonal cookie tray, or have fun experimenting with a truly exciting new recipe. Remember, no whisk, no reward!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. In small bowl, mix flour, cocoa, cinnamon, baking powder, salt and red pepper; set aside.
- In 2-quart saucepan, heat butter and chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in granulated sugar. Pour into large bowl. Beat in eggs with spoon one at a time until blended. Beat in vanilla. Stir in flour mixture until well blended. Cover and refrigerate 30 minutes.
- Shape dough into 36 (1 1/4 -inch) balls. Lightly butter hands if dough is sticky when shaping into balls. Place 2 inches apart on ungreased cookie sheets; flatten slightly. Sprinkle about 1/4 teaspoon of Demerara sugar over top of each cookie.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
CINNAMON-CHOCOLATE CHUNK SKILLET COOKIE
This eminently sharable cookie (developed for our #cook90 initiative) has all the flavors of a latte. And chocolate. Lots of hot, melting milk chocolate.
Provided by David Tamarkin
Categories #cook90 Cookies Dessert Chocolate Cinnamon Bake Birthday
Yield Makes 1 (12") cookie
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Whisk flour, cinnamon, baking powder, espresso powder, baking soda, and salt in a medium bowl. Lightly beat eggs and vanilla in a small bowl.
- Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, 3-4 minutes. Add egg mixture and beat, occasionally scraping down sides of bowl, until mixture is pale and fluffy, 3-4 minutes. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Fold in chocolate with a spatula.
- Press dough evenly into 12" skillet. Bake cookie until golden brown around the edges and center is still soft, 20-25 minutes. Let cookie cool in skillet before slicing.
- Do Ahead
- Cookie can be made 3 days ahead; cover and store at room temperature.
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- Heat oven to 350°F. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
- Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
- Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
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