Cinnamon Chocolate Chip Butterballs Recipes

CINNAMON-CHOCOLATE CHIP BUTTERBALLS

Steps:

• Heat oven to 400°F. In large bowl, mix flour, 1/2 cup powdered sugar, 1 1/2 teaspoons cinnamon and the salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in chocolate chips and vanilla (mixture will be crumbly).
• Using hands, shape dough into 1-inch balls. On ungreased cookie sheets, place balls 1 inch apart.
• Bake 6 to 8 minutes or until set but not brown. Immediately remove from cookie sheets to cooling racks. Cool slightly, about 20 minutes.
• In small bowl, stir together 1/2 cup powdered sugar and 1 teaspoon cinnamon. Roll cookies in sugar mixture, shaking off excess back into bowl. Cool completely, about 30 minutes.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CINNAMON CHOCOLATE CHIP BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, sugar, milk, chocolate chips, butter, egg, baking powder, vanilla bean paste, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a cooling rack.

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
• Preheat oven to 375°F. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CINNAMON-CHOCOLATE CHIP BREAD

Steps:

• Dissolve yeast in warm water and let sit for 5 to 10 minutes.
• Meanwhile, coat the inside of a large bowl with cooking spray.
• Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky.
• Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour.
• Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside.
• Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C).
• Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture.
• Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.