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.
4ozbutterunsalted, room temperature
3/4cupgranulated sugardivided, use 2 tablespoon for rolling
1 1/3cupflourall purpose
½teaspooncream of tartar
2teaspooncinnamondivided, use 1 teaspoon for rolling
Measure out 3/4 cup of sugar and set aside 2 tablespoons for the topping.
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.
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.
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.
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.
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.
These cookies can be frozen for up to 3 months.
Chocolate Chip Snickerdoodle Cookies
Amount Per Serving (1 g)
Calories 136Calories from Fat 54
% Daily Value*
Saturated Fat 4g25%
Vitamin A 158IU3%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 100 Best Cookies Recipes on the Planet, 500+ Best Dessert Recipes, Dessert