"Flat as Flapjacks" Chocolate Chunk Cookies

As the common saying goes: “Don’t judge a book by it’s cover”, so don’t judge these cookies by their looks because they are ugly and “flat as flapjacks”.  I’ve never made cookie that flattened out as much as these, and was quite shocked in their texture. However…
… after my first bite, I absolutely fell in love with these chocolate chunk cookies!  My mom had not eaten a cookie yet, and was just about to throw the entire batch away in the trash (since they were so ugly), until I stopped her.  Seriously, these cookies are now one of my FAVORITE chocolate chunk cookies ever!
What makes these cookies so good you ask? Well for one, the recipe calls for chunks, not chips. Chunks make these cookies richer, more chocolately, and seem to “melt in your mouth” better than chips. In addition, these cookies have a “secret” ingredient….cinnamon! The cinnamon is definitely noticeable, but it is not over-powering. It almost makes these cookies taste like a cross between a snicker doodle and chocolate chip cookie… absolutely, positively, unbelievably delicious!
In addition this is a super easy recipe, thus it doesn’t take a gourmet chef to whip up a batch of these homemade cookies. Enjoy!

Chocolate Chunk Cookies
1 1/2 sticks of unsalted butter (12 Tbsp.), room temperature
3/4 cup light brown sugar
1/2 cup granulated sugar
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups semi-sweet chocolate chunks

1. Preheat oven to 350 degrees F (or 325 degrees F if using a convection oven).
2. In a bowl of an electric mixer, cream together the butter, sugars, vanilla and cinnamon on medium speed, about 3-4 minutes. Add the eggs and mix on medium-low speed until combined.
3. Whisk together the flour, baking soda and salt in a separate bowl. Add all at once into the batter, mixing on low speed until combined and flour is incorporated.
4. Fold the chocolate chips into the dough with a spatula or spoon.
5. Flatten dough into a shallow pan, such as a pie plate, and freeze for 20 minutes.
6. Coat two cookie sheets with nonstick cooking spray or line with parchment paper.
7. With a 2-ounce ice cream scooper, scoop cookie dough onto each sheet.
8. Bake for 15-17 minutes until just golden on top (for a more chewy cookie, decrease the baking time). Cool cookies on a wire rack.

*Note: Do not flatten the scoops of cookie dough. Allow them to keep their round shape and they will naturally flatten in the oven.

Yield: 12-14 cookies
Recipe from: Clinton Street Baking Company Cookbook: Breakfast, Brunch, and Beyond from New York’s Favorite Neighborhood Restaurant

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