Categories: Dessert
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 10 oz. bag cinnamon chips
Directions
-
Line a large rimmed baking sheet with parchment paper.
-
In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
-
In a medium bowl, whisk together flour, baking powder, salt, cinnamon and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in cinnamon chips. Using a 1 1/2 tbsp. spring-loaded scoop, scoop dough onto prepared pan. Cover and refrigerate for at least 2 hours or overnight.
-
Preheat oven to 375. Line baking sheets with parchment paper.
-
Place chilled cookie dough at least 2 inches apart on prepared pans.
-
Bake until golden, 9-10 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans and let cool on wire racks. Serve warm or at room temp.