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!
