Thin & Crispy Cinnamon & Milk Chocolate Cookies
Prep time
Cook time
Total time
I like to buy a chunk of Callebaut milk chocolate and chip away at it with a serrated knife. Optimum flavor, optimum meltiness.
Serves: 3 to 4 dozen
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1¼ cups (2½ sticks) unsalted butter, left on the counter for 30 minutes
  • 1¼ cups granulated sugar
  • ¾ cup packed dark brown sugar
  • 2 large eggs
  • 12 ounces chopped best-quality milk chocolate or 2 cups milk chocolate chips
  1. Preheat oven to 350°F. In a small bowl, whisk together the flour, baking soda, salt, and cinnamon; set aside. In a large mixing bowl, place the butter and both sugars. Use a handheld or stand mixer (or your strong arm!) to combine and beat until slightly fluffy. Beat in the eggs until well mixed, about 1 minute. Dump in the flour mixture, and mix that until just combined. Stir in the chocolate.
  2. Form rounded teaspoon-size balls of dough and place them about 3 inches apart on parchment-lined baking sheets.
  3. Bake until cookies are golden brown 12 to 15 minutes. Remove from the oven, and let cool on baking sheet 1 to 2 minutes. Slide the parchment onto wire racks, then let the cookies cool completely. Repeat with any remaining dough.
  4. Store cooled cookies in an airtight container at room temperature up to 1 week.
Recipe by Big Girls Small Kitchen at