I made some really really really good cookies this week. Like, I’m staring at the last one in a Tupperware next to me at the table right now seriously struggling with whether to eat it. I’ve already had 2 today. And maybe 3 yesterday. And every day before that since Monday.

It didn’t help that the batch made about 60 cookies. So even though my students did some good work on the huge container I brought to their conferences this week, I still had too many left over.

These cookies were inspired by a very cool presentation my student organization, Harvard Law Entrepreneurship Project, sponsored last year by the founder of Collettey’s Cookies. She made some seriously amazing cookies, and these are no substitutes, so if you’re in the Boston area, check her out.

Anyways, I’ve been thinking about them for months now, and finally decided to try to recreate them. They’re like a chocolate chip cookie/snickerdoodle combination. Doesn’t sound like something you’d put together, I know, but the result is amazing.

First, in a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a large bowl, using a hand mixer, beat together the butter, sugar, and brown sugar on medium speed until light and fluffy. Beat in the eggs and vanilla extract until smooth. Beat in the flour mixture on low speed until blended. Stir in the walnuts and chocolate chips. Take the dough by the rounded tablespoon and roll in a cinnamon sugar mixture before placing on a baking sheet about 2 inches apart. Bake at 375°F for 8 to 10 minutes or until golden brown. Remove to a wire rack to cool completely. Store in an airtight container. These are fine warm out of the oven, but significantly better the next day when they’ve had some time to crisp up. And then they’re just continuously amazing all week. Maybe on par with Ann’s Oatmeal Chocolate Chip Cookies. Blasphemy, I know. You’ll have to decide for yourself.

Enjoy!

Cinnamon Chocolate Chip Cookies

Ingredients:

• 2 cups flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup butter, softened
• 1 1/4 cups sugar
• 1 cup light brown sugar, packed
• 2 eggs
• 2 teaspoons vanilla extract
• 12 ounces semisweet chocolate chips
• 1 cup walnuts, chopped
• Cinnamon-sugar mixture

Directions:

1. In a small bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
2. In a large bowl, beat the butter, sugar, and light brown sugar on medium speed until light and fluffy.
3. Beat in eggs and vanilla extract until smooth.
4. On low speed, beat in flour mixture until blended.
5. Stir in chocolate chips and walnuts.
6. Roll dough by the rounded tablespoon in cinnamon sugar mixture. Place balls on baking sheet about 2 inches apart.
7. Bake at 375°F for 8 to 10 minutes until golden. Remove to wire rack to cool completely.