Cook techniques
Creaming Butter and Sugars
Cream the softened unsalted butter with granulated and brown sugar until the mixture is light and fluffy. This process incorporates air, giving your cookies a lighter texture.
Incorporating Eggs
Add the eggs one at a time, ensuring each is fully incorporated into the mixture before adding the next. This helps to achieve a uniform batter.
Mixing Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution of the leavening agent and spices throughout the dough.
Combining Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie.
Stuffing Cookies
Flatten a tablespoon of dough, place chocolate chips or chunks in the center, and fold the dough around the chocolate to ensure it is fully encased.
Rolling in Cinnamon Sugar
Prepare a mixture of sugar and cinnamon for rolling the stuffed dough balls to create a sweet and flavorful crust.
Baking Cookies
Bake in a preheated oven at 350°F until the edges are lightly golden. Ensure to allow the cookies to cool properly on the baking sheet before transferring them to a wire rack.
FAQ
Can I use margarine instead of butter in this recipe?
Yes, margarine can be used as a substitute for unsalted butter, but it may slightly alter the texture and flavor of the cookies.
What can I use instead of chocolate chips?
You can use chopped nuts, caramel, or other types of chocolate, such as white chocolate or dark chocolate, as alternatives to chocolate chips.
How can I make the cookies healthier?
You can substitute part of the all-purpose flour with whole wheat flour, use less sugar, or opt for a sugar alternative. However, these substitutions may change the texture and flavor.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature. They can also be frozen for longer preservation.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time. Cover it and refrigerate for up to 24 hours before baking, or freeze it for up to three months. Thaw in the refrigerator before baking.
