Ingredients
-
- Cinnamon-Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- Cookie Dough:
- 14 tablespoons salted butter, sliced and divided
- 1 3/4 cup all-purpose flour (234g)
- 2 tablespoons powdered milk or powdered coffee creamer (12g)
- 2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar (108g)
- 3/4 cup light brown sugar, packed (160g)
- 1 tablespoon vanilla bean paste
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 1/2 cups dark chocolate chips, divided
Instructions
- Preheat oven to 375°F. Line one or two baking sheets with parchment paper and set aside.
- In a small bowl, mix 1/2 cup granulated sugar and 1 teaspoon cinnamon for the coating. Set aside.
- In a medium bowl, whisk together flour, powdered milk, cinnamon, salt, and baking soda. Set aside.
- Add 10 tablespoons of butter to a skillet over medium heat. Cook, stirring often, until browned (2–3 minutes). Remove from heat and stir in the remaining 4 tablespoons of butter until melted. Transfer to a large mixing bowl or stand mixer.
- Add granulated sugar, brown sugar, and vanilla bean paste to the butter. Mix to combine.
- Add egg and egg yolk. Mix for 30 seconds, let rest for 3 minutes, then repeat two more times (3 total mixing rounds). The batter should be thick, glossy, and caramel-like.
- Using a paddle attachment or spatula, mix in the dry ingredients until just combined. Dough will be soft but does not require chilling.
- Fold in 1 1/4 cups of the chocolate chips, reserving 1/4 cup for topping.
- Use a 1/4-cup scoop to portion out dough. Roll each scoop in cinnamon sugar mixture. Place on prepared baking sheet, 3 inches apart. Press reserved chocolate chips into tops.
- Bake for 9–12 minutes, rotating pan halfway through. Cookies should be lightly browned around edges and slightly cracked on top.
- Cool on baking sheet for 10 minutes before transferring to wire rack to cool completely.
Notes
- Brown the butter carefully—it should smell nutty and have brown bits, but not be burnt.
- Do not skip the resting/whisking steps for the eggs and sugars—this ensures the cookies turn out chewy and glossy.
- Powdered milk or creamer adds richness and improves the cookie texture.
- Best enjoyed within 3–4 days; store in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
