Description
A seasonal twist on the classic chocolate chip cookie, featuring warm aromatic spices and a soft, chewy center perfect for Halloween.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- In a separate medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined.
- Using a spatula, fold in the semi-sweet chocolate chips by hand.
- Chill the dough in the refrigerator for at least 30 minutes to prevent over-spreading.
- Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American