Cinnamon Chocolate Chip Bars

I have been craving chocolate chip cookies lately but haven't really had the time to sit in the kitchen all day and make batch after batch. So when I saw this recipe on Dozen Flours, I figured it was a quicker way and why not add a little cinnamon in there. These turned out really good and the cinnamon made my apartment smell awesome! I halved the entire recipe and made them in a 9 x 13 inch pan.

Cinnamon Chocolate Chip Bars

1 cup butter, at room temperature

3/4 cups white sugar

3/4 cups packed light brown sugar

2 eggs

1 teaspoons vanilla extract

2 1/4 cups all-purpose flour + 1 tablespoons

1 tablespoons of cinnamon + 1/2 teaspoon

1 teaspoons baking soda

3/4 teaspoons salt

2 cups chocolate chips (you can use chocolate chips that are the same, or change it up. I used 1 cup of semi sweet morsels and 1 cup mini semi sweet morsels. Note: you can substitute one cup of the chocolate for one cup of roughly chopped nuts of your choice)

Preheat the over to 375F.

Grease and flour (I use Pam with Flour) 1 9 x 13 inch pan.

Combine all the chocolate chip and sprinkle 1 tablespoons of flour and a shake or two of cinnamon. Use your hand to coat the chocolate chips and set aside. (This helps the chocolate chips not to sink to the bottom of the the batter while baking.)

In a large mixing bowl, cream butter and both sugars together until well combined, about 1 minutes. Add eggs (all at once) and the vanilla and beat for 1 minute on medium until thick and well combined.

In a small bowl, whisk together flour, cinnamon, baking soda, and salt; gradually add to creamed mixture, mixing well each time. The batter gets pretty thick.

Use your hands to add the chocolate, trying to avoid the handful of cinnamon flour that's sitting at the bottom of the bowl. Using a mixer blend it for a few second until the chocolate is well distributed into the batter.

Scoop the batter into the pan. Bake for 10 minutes and remove the pan from the oven and hit it on the counter to force the air out of the batter. Put the pan back into the oven and continue cooking until the center passes the toothpick test. I kept checking it every 3-5 minutes. DO NOT OVER COOK! The dough along the perimeter will cook and brown faster than the middle and that's okay. You want the center to be just at the point where they are done, so it might look like they are slightly under cooked. Mine too about 18 minutes.
When they are done, remove from the oven and hit the pan on the counter again. Use a knife to cut around the edges of the pan and leave 'em alone for a while.
When the pan is cool enough to touch, place onto a cooling rack. Let them sit until totally cool. I gave it about 3 hours.

These turned out so great...the cinnamon with the chocolate is such a great combo! I cut them into bars for all my co-workers to enjoy! Print This