Chocolate Chip Snickerdoodle Cookies
These little chocolate chip snickerdoodle cookies are soft and fluffy inside, slightly crispy on the outside, studded with creamy chocolate chips, and have fragrant cinnamon in every single bite.
Servings: 18 cookies
Equipment
- #40 Cookie Scoop equivalent to 1 ½ tablespoon
Ingredients
- 4 oz unsalted butter room temperature
- ⅔ cup granulated sugar divided, use 2 tablespoons for rolling
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoon cinnamon divided, use 1 teaspoon for rolling
- ¾ cup chocolate chip semisweet, mini chips or bittersweet
Instructions
- Preheat the oven to 350°F
- Measure out ⅔ cup of sugar and set aside 2 tablespoons for rolling. Add the remaining sugar and 1 stick of softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 to 2 minutes.
- Add 1 whole egg along with 1 teaspoon of vanilla, and beat for another minute or two until thoroughly combined and fluffy.
- In a small bowl, sift together 1 ¼ cup of flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon. Then stir in ¼ teaspoon of kosher salt until evenly distributed.
- With the mixer on low speed, add the flour mixture to the wet ingredient mixture and mix until just combined.
- Stir in ¾ cup of semisweet chocolate chips. Scrape the sides and bottom of the bowl as necessary to ensure even distribution of chocolate chips throughout the dough.
- Mix the 2 tablespoons of sugar, set aside earlier, with 1 teaspoon of cinnamon in a shallow dish for topping.
- Divide the dough with a small cookie scoop (1 ½ tablespoon) and roll into dough balls about 1 ½” in size.
- Roll the dough ball entirely and generously in cinnamon sugar. Place them on a parchment line baking sheet about 2” apart. Don’t flatten them.
- Bake for 10 - 11 minutes.
- Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Storing baked cookies: You can store these cookies in an airtight container at room temperature with as slice of sandwich bread and they will stay soft for up to a week. The bread will provide moisture to keep them soft. Place the piece of bread off to the side in the container or place a small piece of parchment paper between the bread and the cookies so they don’t stick together.
- Storing cookie dough: You can store the cookie dough in the fridge for up to 3 days. I suggest scooping and rolling into individual dough balls first or the dough will get too hard to scoop. You can also freeze it for 3 to 6 months. I recommend thawing before baking.
Nutrition
Serving: 33g | Calories: 151kcal
