some kind of sugar and spice

Here's a fact about giving people cookies, they often respond with 'Ooooh, what kind are they?'. And in this case I legitimately didn't know.

I used a recipe for brown sugar cookies, but I didn't have brown sugar...then I added super dark chocolate to half of them.

Since these cookies are heavy on the cinnamon, I billed them as cinnamon [chocolate chip] cookies. Then the cookie receivers respond 'Ooooh, cinnamon.' And everything in the world seems right.

Brown Sugar Cookies without Brown Sugar

(adapted slightly from Joy the Baker)

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 1/2 sticks unsalted butter, softened
• 1 1/4 cups sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup dark chocolate, chopped

1. In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.
2. Place butter and brown sugar in the bowl of an electric stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.
3. Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
4. Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet. Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely.