If you ask most people what their favorite cookie is, you'll get a resounding: chocolate chip. And while the classic is nothing to joke around about, switching things up with a little hint of cinnamon and three (yes, three!) types of chocolate brings the traditional to an even more exciting level.
Chilling the dough in the fridge before use allows the flavors to develop even further, and baking the cookies until they just have the slightest brown tint gets them to stay deliciously chewy for days to come.
Perfect for a rainy day or kid-friendly activity, this is one recipe you will turn to again and again (and adapt to make your own!).
Triple Chocolate Chunk Cinnamon Cookies – Makes 18-24 cookies
10 tablespoons butter or margarine
1/3 cup plus 2 tablespoons sugar
1/3 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3 ounces chopped white chocolate
3 ounces chopped milk chocolate
3 ounces chopped semisweet or bittersweet chocolate
Beat the butter and sugars together on high until light and fluffy.
Add in the egg and beat until combined, then add vanilla and mix.
Add in the flour, salt, cinnamon and baking soda and mix until just combined.
Stir in the chocolate until dispersed evenly.
Chill the dough in the fridge for one hour, then roll tablespoons of the mixture in to balls and place on a parchment paper-lined baking sheet.
Bake on 350F for 10 to 12 minutes until just set.
Let cool on the sheet.