Lately, more and more I’ve been encountering baking recipes with cinnamon chips and was curious to what they taste like. I finally found them at a cooking supply store in Vancouver and stocked up with a big bag. Perfect for the upcoming baking season.
I decided to pair them in a cookie with white chocolate as they have a milder flavor compared to regular chocolate chips and would not overpower the flavor of the cinnamon chips. I also threw in some toffee bits for good measure (of which I also stocked up on a big bag!).
These are 72-hour cookies in that they are left in the fridge to “marinate” for 72 hours before baking, but if you want to make them right away, go for it (but believe me your patience will be rewarded).
Check out the verdict at the end of the post!
White Chocolate Cinnamon Chip Cookies
Base adapted from here.
Makes 20 cookies
¾ cup salted butter, softened
1 cup brown sugar
¼ cup sugar
2 teaspoon vanilla
2 cups flour
2 teaspoon cornstarch
1 teaspoon baking soda
½ cup cinnamon chips
½ cup white chocolate chips
¼ cup toffee chips
1. In a stand mixer, beat butter and both sugars for 2 minutes.
2. Scrape down the sides and add egg. Beat for 5 minutes.
3. Scrape down the sides and add vanilla, and beat to combine.
4. In a bowl, mix flour, cornstarch, and baking soda. Add to butter mixture and beat until almost combined.
5. Add cinnamon chips, white chocolate chips, and toffee chips, and mix for a few seconds to combine.
6. Cover dough in plastic wrap and refrigerate for 3 days.
7. Preheat oven to 350 degrees F. Line baking sheet with parchment or silicone mat.
8. Portion out dough with a 2-inch scoop and bake for 13 minutes.
9. Cool for 5 minutes on baking sheet before transferring to a rack.
Verdict: Cinnamon chips taste like cookie butter (aka speculoos, aka Biscoff)! This was pleasantly unexpected. The cookies were soft and chewy with nice crispiness on the edges. Hallmarks of an excellent cookie. What else can I do with my big bag of cinnamon chips?