I had gotten this recipe from "Sweet & Scrumptious Chocolate" published by Reiman Publications. The only difference in the recipes is that the version I made calls for 1 oz of melted unsweetened chocolate, but I will have to try it with two and maybe the cookies will be more darker and chocolately. For the cinnamon, I increased the amount to 2 tsp. of Penzey's Vietnam Extra Fancy cinnamon. I love the chocolate-cinnamon combo. The cookies are chewy on the inside and crisp on the outside. This is one of my favorite recipes. Years ago I had dried the baked cookies on papertowel in the microwave and sealed them with a sealer-glaze, dusted them with glass glitter and hung them on the tree. We hung them on the tree this past Christmas and they held up well.
Made for Zaar Chef Alphabet Soup. Great cookies. I loved the hint of cinnamon along with the chocolate. Thanks for posting this recipe!