The cookie urge got me again! I actually made these cinnamon and white chocolate chip cookies a little while back already, but I didn’t get around to writing up the recipe before now because it’s been a busy month. I’m participating in Camp NaNoWriMo this month and my goal is to write 30,000 words on my novel throughout April. It was going really well, but I haven’t written much in a few days and I’m a little stuck in the story… But I hope to figure that out soon! Besides that, I’m also participating in the Magical Readathon all month! It’s an amazing readathon based on Harry Potter and the exams the students at Hogwarts have to take. Take a look at this video if you’re interested! I’ve been having so much fun with it!
Anyway, enough about my month – you probably came here for the cookies. These cookies are actually my attempt to cookie-fy my recipe for cinnamon sugar recipes (which you can find here). That one is one of my favourite recipes I ever made (my mouth starts watering just thinking about it) so I figured it’d be fun to see if I could turn it into an equally delicious cookie.
Okay, I’m going to be honest: I didn’t like these cookies as much as I did the blondies, but they were still pretty damn good! They are very sweet, so if I make them again I might add some pecans or walnuts to balance out the sweetness of the white chocolate. But if you love sweet, you’ll love these! They’re easy to make and super cinnamon-y – what more could you want?
You’ll need… (for about 25 cookies)
- 125 g butter
- 160 g brown sugar
- 1 egg
- 1 teaspoon vanilla flavouring
- 225 g plain flour (or wholemeal flour)
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- a pinch of salt
- 2 teaspoons ground cinnamon
- 150 g white chocolate chips
- parchment paper
- baking tray
- and an oven of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)
Don’t have any chocolate chips on hand (or feel like they’re too expensive)? You can also just use white chocolate and cut it up into chocolate chip size. Much cheaper, but a bit more work.
So, let’s get baking!
1. Mix butter and sugar Put the softened butter and the light brown sugar in a bowl and mix them together until you’ve got a nice creamy consistency. Since it was late at night and I have neighbours, I used a wooden spoon, which worked perfectly for the entire recipe.
2. Add egg and vanilla flavouring Once the butter and sugar are nicely mixed together, add your egg and the 1½ teaspoon of vanilla flavouring to the mixture and mix together again.
3. Add flour, baking soda, cornstarch, salt, and cinnamon Time to add the dry ingredients. Firstly, sieve the flour above the bowl (preferably in parts) and mix it through, then add the ground cinnamon, baking soda, cornstarch and a pinch of salt and mix everything through. You’ll have a nice, solid dough by now.
4. Add the white chocolate chips Add the white chocolate chips to the dough and mix them through.
5. Let the dough rest in the fridge Now, this is going to take some time, because if you want the best flavours for your cookie, it’s best to let the dough rest for at least 5 hours (I usually make the dough in the evening and then bake the cookies the next morning). I just put the entire ball of dough in the fridge in a bowl wrapped with cling film. However, that made it quite hard to separate little balls of dough the next day, so if you’ve got enough room in your fridge I recommend already forming little balls, putting them on a tray or a plate and then putting them in your fridge (covered with cling film of course).
6. Divide dough in balls over baking tray Line your baking tray with parchment paper, and then transfer the dough in little balls to the baking tray. Gently press them down a bit, so they are not entirely round. Leave enough room between the clumps of dough, because they will spread out quite a bit. I only put six clumps of dough on my baking tray at a time.
7. Bake! Put your baking tray into the oven and bake the cookies at 180 °C for 13 to 15 minutes or until they’re golden brown around the edges. Also remember that cookies always toughen up when they’re cooling down. Take the tray out of the oven and let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack (or a plate).
And that’s it! You’ve got your own deliciously sweet cinnamon and white chocolate chip cookies! Enjoy!