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Cinnamon Chocolate Cookies Recipe

This chocolate cookie rolled in cinnamon sugar has made it to the top of our favorite cookie list. Think of these as a chocolate snickerdoodle. Jump to the Cinnamon Chocolate Cookies Recipe or read on to see our tips for making them.

Cinnamon Chocolate Cookies Recipe

– This Recipe is Sponsored by Gold Medal Flour –

We actually adapted these from our recipe for Perfect Snickerdoodles. They are very simple to make and keep quite well. You can even make the cookie dough ahead of time and refrigerate up to three days or freeze for even longer. There are more than a few bags of frozen cookie dough hidden away in our freezer for when the next chocolate craving hits.

Chewy Double Chocolate Cookies RecipeYOU MAY ALSO LIKE: Easy double chocolate cookies with butter, cocoa powder and chocolate chunks. Jump to the Chewy Double Chocolate Cookies Recipe.

How to Make Chocolate Cookies Rolled in Cinnamon and Sugar

Similar to Snickerdoodles, these chocolate cookies begin with creaming butter and sugar together (we use white granulated sugar, but you could experiment with brown sugar if you wanted). Eggs are added then we beat in a mixture of all-purpose flour (we like using Gold Medal), cocoa powder, cream of tarter, baking soda and some salt.

How to Make Cinnamon Chocolate Cookies

The cream of tarter and baking soda are what makes the cookies puff up in the oven then deflate just enough to make those crinkly tops seen in the photo. It also adds a welcomed tanginess to the cookies that cuts through the rich combination of the butter, sugar and cocoa powder.

The cookie dough itself is crave-worthy — if it weren’t for the eggs, we’d happily eat the entire bowl. Instead we take a few bites then throw in some chocolate chips.

Adding chocolate chips

From there, the dough should be chilled at least 30 minutes. While it chills, the flour has a chance to absorb moisture from the eggs and butter. The dough also firms up a little making it easy to roll into balls for baking.

Once chilled, we throw together some cinnamon sugar (heavy on the cinnamon) and roll the balls of dough around until well coated.

Roll in cinnamon sugar

Easy Chocolate Toffee Cookies RecipeYOU MAY ALSO LIKE: How to make rich chocolate cookies with cocoa powder and lots of toffee bits mixed in. Jump to the Chocolate Toffee Cookies Recipe.

Recipe updated, originally posted February 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne

Cinnamon Chocolate Cookies Recipe

  • PREP
  • COOK

Chocolate and cinnamon are so wonderful together — especially in the form of these crinkly topped chocolate cookies. Chilling the dough for 30 minutes or so is important, here. It’s a little sticky so the chill helps make rolling the dough into balls and then into the cinnamon sugar easy.

Makes 28 to 30 cookies

You Will Need


2 1/2 cups (325 grams) all-purpose flour, we use Gold Medal

1/2 cup (40 grams) unsweetened cocoa powder

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon sea salt

16 tablespoons (226 grams or 2 sticks) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated sugar

1/2 teaspoon vanilla extract

2 large eggs, at room temperature

1 cup semi-sweet chocolate chips

Cinnamon Sugar

1/4 cup (50 grams) granulated sugar

1 1/2 tablespoons ground cinnamon


  • Make Batter
  • Sift (or whisk) the flour, cocoa powder, cream of tartar, baking soda and salt together then set aside. In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment). Reduce speed to low. Add the eggs one at a time, beating well after each addition.

    Scrape the sides and bottom of the bowl then add the flour mixture in three parts, just mixing until it disappears. Stir in chocolate chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 3 days.

    • To Finish
    • Heat the oven to 400 degrees F. Line two baking sheets with parchment paper or use silicon baking mats.

      In a small bowl, mix the sugar and cinnamon together. Shape heaping-tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon-sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).

      Bake the cookies until the cookies have puffed a little and the tops look set, 8 to 10 minutes. Cool on baking sheets for 5 minutes then transfer to a cooling rack to cool completely. (The cookies will fall slightly as they cool.)

Adam and Joanne's Tips

  • Storing the Cookies: Baked and cooled cookies will keep, stored in an airtight container at room temperature for 2 to 3 days. Also, keep in mind that you can freeze this cookie dough. Line a baking sheet with parchment paper, scoop and roll individual dough balls and place onto the baking sheet (they can be close together), and then place in the freezer until hard, about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cookie / Calories 173 / Protein 2 g / Carbohydrate 24 g / Dietary Fiber 1 g / Total Sugars 15 g / Total Fat 8 g / Saturated Fat 5 g / Cholesterol 29 mg / Sodium 68 mg
AUTHOR: Adam and Joanne Gallagher

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15 comments… Leave a Comment
  • C December 10, 2017, 1:57 pm

    My family loved them! Thank you! Discovered your site a few months ago and it is now my go-to site for wonderful food!

  • Debbie June 8, 2017, 5:13 pm

    5 stars. Awesome! Baked these for a friend & co-workers birthday, huge hit! Everyone loved them and I got several “best cookie ever” comments. If you like to eat the dough, you’re in for a treat, it is so good! I used a full bag of Guittard 63% chocolate chips and white whole wheat flour (the only nod to heathy, and it’s the only flour I use)


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