Substitute for sugar:
- 1 c brown sugar
- 1/2 c white sugar
- 1/8 to 1/4 tsp cinnamon (2 to 3 dashes)
Follow the usual directions for baking chocolate chip cookies.
When it is time to add the dry ingredients, substitute the 1 c. brown sugar and 1/2 c. white sugar for the usual 3/4 c. each and add the cinnamon. There should be just enough cinnamon that you can smell it while the cookies bake. (As Jeny said, "Enough to know something extra is in the cookies, but not enough to know what.")
Jeny also recommends banging the cookie tin midway through baking. I think this helps them spread — or do they come off the tin better? I forget!