cinnamon double chocolate cookies. yes. these cookies are not terrible. it all started recently when i made another batch of my chocolate cookies with m&ms. as i was eating one, two thoughts crossed my mind:
- these would be amazing with some cinnamon and an ever so slightly spicy kick (with chocolate chips replacing the m&ms), and
- these cookies are little!
armed with this inspiration, i grabbed the ingredients from the cupboard and got to work. (on a side note, that’s one of the things i like about this recipe: it uses cocoa powder and chocolate chips, both of which i always have in the pantry, rather than solid chocolate bars, which i never seem to have the right sweetness level of for whatever recipe i’ve just found and am now desperate to try.)
despite my middling interest in chemistry in high school (with grades to match), recently i’ve been on a sugar experimentation kick. no, not replacing real sugar with fake/chemical “sugar” – been there, done that, won’t be happening again. no, i’ve been tinkering with the ratios between white and brown sugar, with the help of this article from serious eats that explains the science behind sugar.
i just think it’s fascinating how varying the amounts of white and brown sugar can so dramatically change a cookie or cake. and if you get a tastier cookie while you’re at it, so much the better! (perhaps if high school chemistry class had included more cookies…)
knowing that i wanted these cookies to be a little bit chewier than their m&m counterparts, i replaced some of the white sugar with brown. bingo! these cookies, in addition to being portioned out larger, had more chew from the balance of sugars. and the cinnamon plus hint of cayenne was just right for a cookie with warm cinnamon flavor and subtle heat from the cayenne. i was almost disappointed that the first trial went so well, until i remembered that since i always have the ingredients on hand, i can make these cinnamon double chocolate cookies anytime i want.