Cinnamon White Chocolate Chip Cookies
These cookies are the perfect pairing for cold weather. Cozy up with a warm cup of coffee or tea while you indulge in these delectable flavours.
Ingredients
- 2 ¼ cup all purpose flour
- ½ teaspoon baking soda
- 1-2 teaspoons cinnamon (Use 2 teaspoons for a stronger flavour. You can also use pumpkin pie spice mix for a different flavour.)
- 1 cup butter
- 1 cup dark brown sugar (Light brown sugar works just as well. I personally prefer the added flavour the dark brown sugar gives.)
- ½ cup white sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 bag white chocolate chips (In Canada, our bags are 200g. But you can use as little or as much as you like.)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and cinnamon. Set aside.
- In a large bowl, combine brown sugar, white sugar, and butter with an electric mixer. Beat until it's light and fluffy. Please note that this mixture is separate from the flour mixture.
- Add salt, vanilla extract, and the eggs to the butter and sugar mixture.
- Slowly pour in the flour mixture and mix it until well combined.
- Add in the white chocolate chips and stir until they're well mixed in.
- Bake at 350°F for 10 minutes or until the edges of the cookie are golden brown.
Notes
Modified from: Chewy and Soft Chocolate Chip Cookies Recipe. (2011, April 20). Martha Stewart. https://www.marthastewart.com/344840/soft-and-chewy-chocolate-chip-cookies
Variations:
- Use all purpose gluten free flour instead of all purpose
- Swap out the cinnamon for pumpkin pie spice mix
- Add M&Ms or Smarties
- Experiment with different chips (Use milk chocolate, semi-sweet, dark, or butterscotch. You can even mix and match combinations.)
- Substitute up to 1/3 of the flour with oats. (Use old fashioned or rolled oats.)
- Use a different extract (swap out the vanilla for strawberry or cherry)