I made these cookies while the Hubster was away. That means no sharing, and no leftovers going into his fellow Coasties with him.
That means just me and these cookies. Alone. For a whole week.
They had some strange power over me. I was constantly thinking of them at all hours. I kept walking to the kitchen, ‘just for one bite’. By the end of the week, I found myself lurking in corners, furtively nibbling cookies where the healthy food couldn’t see me. I didn’t need the apples judging me, thankyouverymuch.
If there’s such a thing as a cookie vampire, I’m pretty sure these are the cause.
So basically, what I’m saying is, make these cookies. They’re amazing.
The cookies are inspired by my Cinnarookies recipe, and they are super easy to make, and they don’t take much time, but there is some chilling required after mixing. Once the dough is chilled, you’ll shape it. On a large piece of plastic wrap, pat half of the dough into a rectangle about nine inches by twelve inches, and about half an inch thick. Next, you’ll spread some butter all the way to the edges and sprinkle a chocolate brown sugar mixture evenly over the buttered dough, pressing it into the dough. I also decided to sprinkle some extra chocolate chips on mine, but you don’t have to. You should. But you don’t have to. I guess.
Once the filling ingredients are all added, use the plastic wrap to tightly roll the dough into a log. Seal the plastic wrap around the cookie dough and place the log in the freezer for 30 minutes or the refrigerator for at least an hour. Repeat with the remaining half of the dough and filling ingredients. I have found that using the plastic wrap to help roll the dough, really makes it cleaner and faster.
these cookies are so good, they have plenty of flavor straight out of the oven…sweet and spicy with a deep chocolate addition…but if you want even more goodness…
Delicious icing is delicious.
It’s also ridiculously easy, so there’s really no reason not to dress your cookies up in a pretty drizzle.
I made the mistake of making these cookies while the Hubster was away, so not only was he not here to share these with me, but that also meant that he didn’t take any to work. So wish I could say the cookies had a fighting chance, but the truth is, I ate them all. All of them. The end.
I wouldn’t recommend making these if you don’t have anyone to share them with. Unless you want to become a real like Cookie Monster.
Chocolate Chip Cinnarookies
Makes about 4 dozen cookies
FOR THE COOKIES
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 teaspoons cinnamon
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup semi-sweet mini chocolate chips
FOR THE FILLING
1/4 cup (1/2 stick) unsalted butter, very soft
1/4, plus 2 tablespoons packed brown sugar
1 tablespoon cocoa powder
2 teaspoons cinnamon
1 to 2 tablespoons more mini chocolate chips, optional
FOR THE ICING
2 cups confectioners’ sugar
2 tablespoons melted butter
2 tablespoons cocoa powder
2 teaspoons vanilla
2-4 tablespoons milk
To make the cookies: In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
In a large bowl, or the bowl of a standing mixer, cream the butter and sugars together until light and fluffy. Add the eggs one at a time, and beat until just combined. Scrape the sides of the bowl, then add half of the flour mixture and mix until just combined. Add the remaining flour mixture and beat until thoroughly combined, scraping the bowl as needed. Stir in the chocolate chips until evenly distributed. Scrape the dough into a ball in the center of the bowl, cover with plastic wrap, and chill in the freezer for 30 minutes, or the refrigerator for at least an hour.
To make the filling: In a medium bowl, combine the brown sugar, cocoa powder, and cinnamon; set aside. Once the dough is chilled, divide it into two equal halves. Place one half back in the bowl and put it back in the refrigerator for now.Â On a large piece of plastic wrap, pat the first half of the dough into a rectangle about 9-inches by 12-inches, and about 1/2-inch thick. Place half of the filling butter on the dough and spread it all the way to the edges. Sprinkle half of the brown sugar mixture evenly over the buttered dough and press the sugar into the dough. If using, sprinkle a tablespoon or so of mini chocolate chips evenly over the dough.Â Use the plastic wrap to tightly roll the dough into a log, wrap the dough in the plastic wrap. Place in the freezer for 30 minutes, or the refrigerator for at least an hour. Repeat with the remaining half of the dough and filling ingredients.
Preheat the oven to 350 degrees. Line a baking sheet with Silpat mats or parchment paper.
After the dough has chilled again, slice into half inch slices (about 24 per batch of dough). Place on the prepared baking sheets and bake for 10 to 12 minutes. Transfer to a wire cooling rack and allow to cool completely before icing.
To make the icing:Â In a medium bowl, combine the butter and cocoa powder. Add the confectioners’ sugar and vanilla and whisk until it just comes together. Next, add the milk, one tablespoon at a time until the desired consistency is reached. It should be thin enough to drizzle, but thicker than a glaze.
With the cookies on a wire cooling rack set over parchment paper, drizzle the icing over the them with your whisk. Allow the cookies to set up before stacking or storing.
Recipe by Darla