Last night, I asked my husband if he wanted me to make some chocolate chip cookies and you know what his answer was? No, those are boring! Not the word I would use to describe a solid chocolate chip cookie, but what do I know! He really wanted me to make my infamous white chocolate chip and cranberry cookies, but unfortunately, I was fresh out of dried cranberries.
As I was rummaging through the pantry, the only chips I had were mint and peppermint (he's not a fan), white chocolate, semi-sweet, dark chocolate chips and cinnamon chips. I have had the cinnamon chips for a minute okay, more like a year, so I pulled them out of the pantry and an idea struck. We both love a good snickerdoodle cookie, but I also appreciate a chunk of sugary goodness in my cookies too. So, to make my man happy and myself, I whipped up a batch of snickerdoodle dough, cut it in two, and added cinnamon chips to one half.
I do want to let you in on a couple secrets that will take your cookie to the next level. First, melt half of the butter and the other half, make sure it is very soft. This will give the cookie that perfect soft and chewy texture. Also, make sure you chill the dough at least 30 minutes before rolling into balls and baking. This will help keep the cookies from spreading too much. Now, it's time to get baking!
Ingredients
- 2 sticks of butter (one very soft, one melted
- 1/2c cup sugar
- 1/2c light brown sugar, unpacked
- 2 eggs
- 1Tbsp vanilla
- 1tsp baking soda
- 1tsp cream of tartar
- 1/4tsp salt
- 1Tbsp cinnamon
- 2 1/2c all purpose flour*
- 1/2c sugar and 1 Tbsp cinnamon to roll dough balls in
Directions
1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper
2. Mix together butter and both sugars for two minutes, until combined
3. Add the eggs, vanilla, baking soda, cream of tartar, salt and cinnamon and mix on medium speed for about one minute
4. Add the flour and mix on low/medium speed until combined
5. Chill the dough in the refrigerator for a minimum of 30 minutes
6. Once chilled, roll dough in 1-2 inch balls and then roll in cinnamon sugar mixture. Place dough balls on lined baking sheet (suggest rolling them in balls immediately and refrigerating dough again until ready to put into the oven)
7. Baked cookies for 10 minutes. Remove from oven and let cool for 3-5 minutes then transfer to wire rack to continue cooling. Bake cookies for 12 minutes if you prefer them to be done all the way through. Baking for 10 minutes will give you a gooey, soft cookie which I prefer. Enjoy!
*The dough will be very sticky prior to refrigeration and become slightly more solid after. If you do not like to get a little messy, add another cup of flour (total 3 1/2 cups) to the dough. This will give you a denser cookie and will not be as soft and chewy as the original recipe. I made this recipe a second time with the extra flour and still a great cookie!
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