Servings: 48
Preparation Time: 20 minutes
Start to Finish Time: 1 hour 13 minutes
Chocolate Chip Cookies with Cinnamon Swirl
A Twist on a Classic
Everyone loves a warm chocolate chip cookie, but adding a ribbon of cinnamon sugar takes them to a whole new level. The comforting cinnamon swirl weaves through the dough, creating layers of flavor that make each bite more exciting than the last. It’s the perfect marriage of cozy spice and timeless chocolate goodness.
Flavor on Every Level
These cookies are far from ordinary. The melty chocolate chips burst with richness, while the cinnamon-sugar swirl adds a delicate sweetness and warmth. Toasted pecans bring a nutty crunch that rounds out the cookie, giving you three distinct flavors in every bite—sweet, spiced, and nutty.
The Secret to Perfect Swirls
The trick is to drop spoonfuls of the cinnamon mixture onto the dough and swirl it just enough to marble without over-mixing. This ensures you get that beautiful ribboning effect inside the cookie. And remember—pecans toast quickly, so watch them carefully in the oven until they’re golden and fragrant.
Bake, Cool, Enjoy
Once baked, these cookies have the perfect balance: crisp edges, chewy centers, and swirls of cinnamon dancing through melty chocolate pockets. They’re the kind of cookie that disappears fast—so you may want to make a double batch.
Ingredients:
WHISK:
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon baking powder
CREAM:
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup pecans, chopped
COMBINE:
1/2 cup light brown sugar, packed
2 tablespoons unsalted butter, softened
1 tablespoon cinnamon
Instructions:
PREP:
Toast pecans (see TIPS).
Line baking sheets with parchment paper.
WHISK:
Whisk together flour, baking soda, salt, and baking powder.
CREAM:
Cream 2 sticks butter, granulated sugar, and 1 cup brown sugar with a mixer on medium speed until light and fluffy, 3-4 minutes.
Add eggs and vanilla; beat until incorporated.
Add flour mixture and beat just to combine; stir in chocolate chips and pecans.
Combine 1/2 cup brown sugar, 2 tablespoons butter, and cinnamon.
Drop cinnamon mixture by spoonfuls over dough; gently swirl through dough (see TIPS).
FORM COOKIES & BAKE:
Preheat oven to 350°F.
Scoop dough with a #40 scoop (about 1-1/2 tablespoons) onto prepared baking sheets, spaced 2-inches apart; chill just until firm.
Bake cookies until edges begin to brown, 12-14 minutes.
Let cookies cool on baking sheets 5 minutes before transferring to racks to before transferring to racks to cool completely.
TIP: Nuts toast quickly, so keep an eye on them. You’ll know they’re done when they’re golden and smell nutty.
TIP: To achieve a swirl, drop cinnamon mixture on top of dough.
Per Serving (excluding unknown items): 156 Calories; 8g Fat (45.2% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 84mg Sodium; 13g Total Sugars; trace Vitamin D; 16mg Calcium; 1mg Iron; 55mg Potassium; 35mg Phosphorus. Exchanges: .
