This past weekend I headed to Ohio for a girlfriend’s bridal shower and I wound up turning the 2 day trip in to a 5 day hiatus from the blog. It wasn’t planned but it was definitely welcomed. I deleted instagram & pinterest from my phone in favor of downloading a couple of audio books for the drive and loved the break so much I just kept it going.
The weekend was perfect filled with catching up with family, shopping, eating good food, lots of car snacks, some random outdoor live music and relaxation. We had a hell of a time driving home with detour after detour and a 45 minute delay from some train that just refused to get out of the way and ended with the most amazing waygu beef steak and Italian wine (always a bad idea for me) via my sister’s boyfriend. Actually, it ended with kareoke and an impromptu dance party AFTER the wine which was much needed. We drove the rest of the way home (another hour) after that and got to sleep around 2am.
Monday was a struggle. A REAAAAL struggle. Apparently that’s the mark of a good weekend.
Before I left I had made these double chocolate cinnamon cookies for Mark. I tried getting photos of them but the weather wasn’t co-operating and I took it as a sign that I just needed to let it go and head on my trip. When I got home there were only a few cookies left and learned that he had been eating them 3 at a time.
Aka, they were a huge hit.
So yesterday I set out to make them again and try to get photos… again.
If you’re new to the idea of cinnamon + chocolate together and you think it’s weird, I promise it’s not. It’s amazing.
Originally these double chocolate cinnamon cookies had walnuts in them but when I went to re-make them, I was out of walnuts. If you’ve been reading long enough, you know I’m all about using what you have so what I had was chocolate. SO MUCH CHOCOLATE after a little bit of an overzealous shopping trip to Trader Joe’s so extra chocolate is what I went with.
I’m a fan. Mark’s a fan. Rebecca’s a fan.
YOU’RE gonna be a fan. Promise.
- ½ cup soft butter
- ½ cup packed brown sugar
- ¼ cup cane sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1¼ cup all purpose flour
- 5 TBSP high quality cocoa powder (I LOVE Rodelle)
- ½ tsp cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 1 TBSP milk
- 1 cup milk chocolate or dark chocolate chips/chunks
- 2 TBSP can sugar + ¼ tsp cinnamon for rolling
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar together for 1-2 minutes. Scrape the bowl as necessary.
- Add egg and vanilla and beat until light and fluffy, scraping the bowl if any of it gets stuck to the sides.
- In a separate bowl, sift together flour, cocoa, salt, and baking soda
- Add flour mixture to the butter mixture slowly with the paddle running on low speed until just combined.
- Add milk and mix until combined.
- Fold in the chocolate.
- Cover dough with plastic wrap and chill for a minimum of 3 hours or up to 3 days.
- When ready to make, preheat oven to 350F
- Line a baking sheet with parchment paper or silicone baking mat.
- Roll cookies in to 12-16 balls, roll in cinnamon+sugar mixture, place on baking sheet and bake for 12 minutes or until the edges have started to set.
- The cookies will appear underdone but it's very important not to over bake. Allow cookies to cool completely on the baking sheet and they will continue to cook and set.
- Eat warm and store the leftover cookies in an airtight container once cooled for up to 7 days.
Get your hands on these next!