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6. Roll the dough into balls, about 1‐1/2 tablespoons of dough each. Mix together the
remaining 1/2 cup sugar and 1/2 teaspoon cinnamon. Roll the dough balls
generously in the cinnamon sugar mixture and arrange on the 2 baking sheets.

Slightly flatten the cookies, because they will not spread much during baking.

7. Bake cookies for 8 to 10 minutes. They will look very soft and under‐baked.
Keeping them in the oven longer may dry them out. Remove from oven and press

a few more chocolate chips in the tops if desired. If your cookies did not spread
much during baking, you can flatten them more when your remove them from the
oven.

8. Cool for 10 minutes on baking sheets before transferring to wire racks. The longer

the cookies cool, the chewier they will be. Flavor and chewiness is improved after a
day. Store at room temperature for up to a week. The dough can be frozen in balls

for later baking.

Clarence and Donna Davidson Figart Cherry