Cinnamon Chocolate Chip Cookies from Ghirardelli®

Cinnamon Chocolate Chip Cookies from Ghirardelli®

3

"Loaded with cacao bittersweet chocolate chips, these cinnamon cookies drizzled with even more chocolate are perfect with coffee, tea, or a frosty glass of milk."
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Ingredients

40 m servings 90 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 28 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a spatula or wooden spoon. Stir in the 2 cups Ghirardelli(R) 60% Cacao Bittersweet Chocolate Baking Chips.
  2. Shape dough into 1-inch balls and place 2 inches apart onto an ungreased baking sheet. Bake for 6 to 8 minutes or just until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer to wire racks; cool completely.
  3. For chocolate drizzle, in a small microwave-safe bowl, combine the 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips and the shortening. Microwave on medium power (50 percent) for 1 minute. Remove and stir. If chocolate is not melted, return to microwave and repeat heating step, stirring every 30 seconds to avoid scorching. Stir until smooth. Drizzle over cookies.
  4. Enjoy immediately, store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Reviews

3

loved it!!!!!! One of my favorite recipes on this lovely site!

Delicious! I added only 2 cups of chocolate chips and that was more than enough. Didn't bother with the drizzle as the shortening-mix wasn't appealing. The cinnamon and vanilla were delicious ac...

I have baked all kinds of goodies over the years but never made chocolate chip cookies. Found this recipe to be easy to make and the cookies are delicious. I made two batches, one with the sho...