Chocolate Chip Snickerdoodle Cookies
These Chocolate Chip Snickerdoodle Cookies are slightly crispy, soft and chewy, studded with chocolate chips. They are the perfect treats straight from the oven with a glass of milk or a mug of hot chocolate.
Servings: 22
Ingredients
- 4 oz Butter unsalted, room temperature
- 3/4 Cup Granulated Sugar divided, use 2 tablespoon for rolling
- 1 Egg large
- 1 teaspoon Vanilla Extract pure
- 1 1/3 Cup Flour all purpose
- 1/2 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- 2 teaspoon Cinnamon divided, use 1 teaspoon for rolling
- 1/4 teaspoon Kosher Salt
- 1 Cup Chocolate Chips semisweet
Instructions
- Measure out 3/4 cup of sugar and set aside 2 tablespoons for the topping.3/4 Cup Granulated Sugar
- Add the remaining sugar and softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 minute. Add egg and vanilla, and beat for another minute until thoroughly combined.4 oz Butter, 3/4 Cup Granulated Sugar, 1 Egg, 1 teaspoon Vanilla Extract
- In a small bowl, sift together flour, baking powder, baking soda, cream of tartar, and 1 teaspoon of cinnamon. Then stir in the salt until evenly distributed.1 1/3 Cup Flour, 1/2 teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Cream of Tartar, 2 teaspoon Cinnamon, 1/4 teaspoon Kosher Salt
- With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Add the chocolate chips and stir to distribute evenly. Scrape the sides and bottom of the bowl as necessary.1 Cup Chocolate Chips
- Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
- Mix the 2 tablespoons of sugar set aside earlier with 1 teaspoon of cinnamon in a shallow dish for topping.3/4 Cup Granulated Sugar, 2 teaspoon Cinnamon
- Take the dough out of the fridge and portion with a small ice cream scoop, roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment lined baking sheet about 2” apart. Don’t flatten them.
- Bake for 8 - 9 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 136kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 97mg | Potassium: 31mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg