These brown butter chocolate chip cinnamon cookies are made in one bowl, and you don't even need a mixer! They're packed with warmly spiced cinnamon and semisweet chocolate chips. I've made them with brown butter, which gives them a nutty and toasted flavor. These bakery-style cookies don't need to be chilled!
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Chocolate chip cookies are probably in my top 3 baked goods (along with brownies! Ok, maybe top 2 desserts). They're simple to make, you can easily store them to last up to a week, and they're the perfect lil sweet treat - what's not to love?
These chocolate chip cinnamon cookies use my favorite chocolate chip cookie dough recipe (you might have seen it in my dark chocolate chip espresso cookies), but I've added a bunch of ground cinnamon to make these cinnamon cookies spiced.
If you want a super fall version of these cookies, try my pumpkin brown butter chocolate chip cookies! Or if you want more cinnamon recipes, try my cinnamon mini muffins and cinnamon pound cake.
Just 13 Key Ingredients!
Let's Make Some Cookies!
- Step 1: Brown your butter, pour into a bowl and let cool slightly.
- Step 2: Whisk in the sugars, vanilla extract, and salt.
- Step 3: Add the egg and egg yolk and whisk together. Pour in the heavy cream.
- Step 4: Pour in the dry ingredients and stir until just combined.
- Step 5: Stir in the chocolate chips.
- Step 6: Scoop out the cookie dough into 3 tablespoon-sized balls and place on parchment-lined baking sheets. Bake one sheet at a time.
My Tips, Tricks, & More!
- Making Brown Butter: If you've never made brown butter before, I recommend checking out my post all about how to make browned butter.
- Heavy Cream: Did I forget to add my little bowl of heavy cream to that ingredient shot? Yes, yes, I did! Adding some heavy cream will help add moisture back in that evaporated when we browned the butter.
- Bakery Style Cookies: As soon as the cookies are out of the oven, I like to use a large biscuit cutter to scoot the cookies into a perfectly round shape. Then, I gently add more chocolate chips on top of the still-warm cookie. I've found that it looks better compared to adding lots of extra chocolate chips on top of the cookie dough balls just before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
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Thank you!
Ella
Recipe
Brown Butter Chocolate Chip Cinnamon Cookies
Equipment
- Saucepan
- Large Bowl
- Whisk
- Rubber Spatula
- Kitchen Scale
- Baking Sheets
- Large Cookie Scoop
Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 cup (200 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 2 ½ cups (300 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- pinch ground nutmeg
- 1 tablespoon heavy cream
- 1 ⅓ cups (226 grams) semisweet chocolate chips
Instructions
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely. It'll go from 170 grams of butter to around 145 grams of browned butter.1 ½ sticks (170 grams) unsalted butter
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper.
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.1 cup (200 grams) light brown sugar, ½ cup (100 grams) granulated sugar, 2 teaspoon vanilla extract, 1 teaspoon kosher salt
- Add in the egg and egg yolk and whisk until smooth and glossy. Whisk in the heavy cream.1 large egg, 1 large egg yolk, 1 tablespoon heavy cream
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.2 ½ cups (300 grams) all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 2 teaspoons ground cinnamon, pinch ground nutmeg
- Add in your chocolate chips and stir together.1 ⅓ cups (226 grams) semisweet chocolate chips
- Scoop out the cookie dough using a spoon or large cookie scoop to scoop out 3 tablespoons of cookie dough and place on a lined tray.
- Bake the cookies 6 at a time for 10-12 minutes. Once out of the oven, I like to gently press on extra chocolate chips on top to get that bakery style look!
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later!
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