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–+ servings

Cinnamon Double Chocolate Chunk Cookies

Author Christi Johnstone
A rich, fudgey and moist chocolate cookie with a fabulous flavor twist thanks to the addition of cinnamon. Recipe courtesy of McCormick Spice
Servings 4 dozen cookies

Ingredients

  • 2 cups flour
  • 2/3 cup unsweetened cocoa powder
  • 2 teaspoons McCormick® Cinnamon Ground
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 6 ounces semi-sweet baking chocolate coarsely chopped

Instructions

  • Preheat oven to 350°F. Mix flour, cocoa powder, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
  • Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
  • Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.

Notes

Tip: Prepare as directed, using 1 cup semi-sweet chocolate chunks or chocolate chips in place of the baking chocolate.
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