Chef Susan Diersing is a pastry chef for Kent State University, where she makes cookies, desserts and baked goods for a variety of university events.

These cookies are a newer family tradition for me and my children. We have done all the “traditional” cookies and wanted to have something a bit different around during the holidays. You get your chocolate and a bit more. The cookies are fudgy yet the cinnamon is a surprise flavor as you bite into them.

CHOCOLATE SPICE COOKIES

12 oz. chocolate chips, divided use

 ¾ cup flour

1 tbsp. cinnamon

½ tsp. baking powder

 ¼ tsp. salt

 ½ stick butter, softened

 ½ cup sugar

 ¼ cup firmly packed brown sugar

 2 eggs, lightly beaten

 2 tsp. vanilla extract

Melt 8 ounces of the chocolate chips. Combine flour, cinnamon, baking powder and salt, and set aside.

Beat the butter and sugars until light and fluffy. Add eggs and vanilla, mix well. Add melted chocolate, beat until blended. Gradually beat in the flour mixture on low until mixed. Stir in remaining 4 ounces of chocolate chips.

Drop by rounded tablespoon on lined baking sheet. Bake at 375 degrees for 8 to 10 minutes just until slightly cracked on top.

Makes 3 dozen.