¾ cup butter
1½ cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2½ cups flour
1¼ teaspoons baking soda
½ teaspoon salt
¾ cup bIttersweet chocolate chips
6 drops cinnamon oil
Red decorating sugar
In a microwave-safe bowl, gently melt butter, sugar, water and semisweet chocolate chips in the microwave, about 2 minutes, stirring after each minute. Stir together to fully blend. Pour into a large mixing bowl and let cool for 10 minutes. With mixer on high, beat in eggs, one at a time. On low speed, add dry ingredients, beating until blended. Chill dough in the refrigerator for at least 1 hour.
Preheat oven to 350 degrees. With a small ice cream scoop, form cookies into balls and bake 12–13 minutes—no longer. Remove from oven and let sit for 3 minutes before removing from the cookie sheet.
In the microwave, gently heat the chocolate until nearly melted. Add the cinnamon oil and stir to ensure the chocolate is evenly melted. Drizzle chocolate on top of the cookies. Sprinkle with red sugar. Let dry before storing in an air-tight container. (Note: The chocolate will take a little longer than usual to dry because of the cinnamon oil.)
Makes about 40 cookies that freeze well.