Cook’s notes: Cinnamon chip recipes are surprisingly hard to come by. I have several bags of cinnamon chips from both Hershey’s and King Arthur in the panty. I wanted to use the chips
in a cookie, and combined two recipes to come up with this one. The first one is a chocolate chip cookie recipe from Snack Girl. I liked the proportions in this cookie: 1 stick of butter, 1 egg, 1 cup of flour, 1 cup of chips, and less than one cup of sugar. The extra spices were suggested in a cinnamon spice cookie recipe that called for butter-flavored shortening, something I don’t use, and a high amount of sugar. This recipe is just right without too much effort: the cookies are delicious and bake in two batches.
Makes 2 dozen
1 stick (4 oz) unsalted butter (I used Earth Balance margarine)
3/4 cup white sugar
1 cup white whole wheat flour
1 teaspoon cinnamon powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon nutmeg powder
1/8 teaspoon clove powder
1 to 2 Tablespoons unsweetened coconut milk beverage (or any milk)
1 cup cinnamon chips
Heat oven to 375 F. In the bowl of an electric stand mixer, cream the butter, sugar, and egg. Beat in the dry ingredients. Beat in milk to make a smooth batter, and then stir in the chips.
Using a tablespoon cookie scoop, drop batter onto an ungreased cookie sheet, and bake for about 10 minutes. Cool on a rack for 10 minutes before eating.