How in the world have I not thought of Chocolate Chip Snickerdoodles before now? Seriously? Cinnamon and chocolate are amazing together, it seems like I should have clued into this idea ages ago. But I didn’t, and I can’t even take credit for it now.
A couple of weeks ago Dave decided to help the boys bake cookies and he used some snickerdoodle cookie dough we’d bought from a school fundraiser. And then because he’s a dad (and awesome) he let the boys decorate the cookies with chocolate chips. I was sent in later to “taste test” their creations and I nearly ate the whole plate. The next day I marched into work and announced to Jonathan that we HAD to put a recipe up on this site for Chocolate Chip Snickerdoodles… because they’re the greatest cookie ever!
Start by mixing or sifting the dry ingredients together in a medium bowl, and set aside.
In a large mixing bowl, cream together the butter and sugar on high until light and fluffy, about 5 minutes. Once creamy, add the egg and vanilla to the mixture.
Stir in the dry ingredients until well combined and then add in the chocolate chips.
Scoop out about a tablespoon or so of dough and roll in the palms of your hands to form a ball, then roll around in cinnamon sugar. Place on a baking sheet lined with parchment paper. Flatten them out a bit with the palm of your hands.
Bake for about 10 to 12 minutes or until golden brown around the edges. Remove from oven and allow to cool on baking sheet for about 5 minutes. Transfer to a wire rack to cool completely.
Any leftover cookies can be stored in an airtight container at room temperature for up to 3 days, but they won’t last that long I promise. Or you can also freeze them. Just thaw them out before eating!
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper, set aside.
- In a large bowl, sift or whisk together the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- Cream together the butter and sugar until fluffy, about 3 minutes. Add the egg and vanilla and stir until well combined. Add the flour and mix until just incorporated. Stir in the chocolate chips. Roll about 1 tablespoon of dough in between your hands and roll around in cinnamon sugar. Place on baking sheet and flatten lightly with the palm of your hands.
- Bake until golden brown around the edges, about 10 to 12 minutes. Allow to cool slightly on baking sheet and then transfer to wire rack to cool completely. Leftovers can be stored at room temperature in an airtight container for up to 3 days.
