I stopped in a grocery store that I don't usually shop at the other day just to pick up a few things. As I was making my way down the aisle I saw a bag of cinnamon chips out of the corner of my eye. My husband looked at me like I was crazy as I immediately grabbed 2 bags with a huge smile on my face and tried to (calmly) explain to him how I've tried looking in our regular grocery store for cinnamon chips so many times but never found them.
I had a hard time deciding what I want to make with them (luckily I bought 2 bags and now I know where to buy more) but ultimately decided on some chocolate toffee cinnamon chip cookies when I saw the bag of heath pieces in my pantry. I was a little worried that I might be throwing too many flavors into one cookie, but once I tasted the cookie I realized I had nothing to be worried about! All the flavors married together amazingly!
These are really good. They have a perfect chew with a crispy exterior. The cinnamon and toffee makes them a perfect fall cookie. I decided to use mini chocolate chips because I didn't want the chocolate to overwhelm the cinnamon and toffee. I ended up using about 1/3 cup of cinnamon chips because I was worried about it tasting too cinnamon-y. You could definitely taste the cinnamon but it wasn't overpowering. If you really like cinnamon then add more, but I liked them just they way they were!
I will definitely be making these again, but in the mean time I'll be looking for other recipes to use my remaining bag of cinnamon chips. (Hint, hint... suggestions welcome!)
Recipe - Makes 20 - 30 cookies
Adapted from AllRecipes
- 2 cups bread flour (regular will work fine too)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 Tablespoons milk
- 1 cup toffee bits
- 1/2 cup mini semisweet chocolate chips
- 1/2 cup cinnamon chips
- Preheat the oven to 325 degrees F (165 degrees C). Line cookie sheets with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, egg yolk, and milk until light and creamy. Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips, toffee chips, and cinnamon chips by hand using a wooden spoon. (At this point I like to chill the dough for at least 1 hour. If you don't they will still taste amazing but they may spread a little)
- Drop cookie dough by rounded spoonfull onto the prepared cookie sheets. Cookies should be about 2-3 inches apart.
- Bake for 15 in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.