I love chocolate chip cookies. I love Snickerdoodles. I found myself in the mood for both yesterday. So like any resourceful person might do, I combined the two and make Chocolate Chip Snickerdoodles. They were so soft and yummy! They were also gone in the blink of an eye. Here’s how I made them.
Chocolate Chip Snickerdoodles
This recipe made 2 dozen large cookies.
- 2 1/2 cups flour
- 1 1/2 cups white sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 sticks salted butter (softened)
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup chocolate chips
- cinnamon for dusting
- white sugar for dusting
Preheat oven to 400 f.
Line a cookie sheet with wax or parchment paper.
In a large mixing bowl combine the flour, sugar, baking powder and salt and mix well.
Add in the softened butter. (I microwaved mine for about a minute and it was just right.) Stir well.
Add in the vanilla and the eggs and stir well.
Add in the chocolate chips and stir. (I like a lot more chocolate chips in my chocolate chip cookies, but didn’t want tons in my Snickerdoodles, just enough to make it interesting.)
Using an ice cream scoop, scoop dough filling the ice cream scoop and place onto the cookie sheet. There should be room between them. I did 12 cookies per cookie sheet.
Sprinkle cinnamon and sugar across the tops of the cookies as liberally as you like. Remember, there is chocolate in the cookie so you might not want as much cinnamon and sugar as you usually use in a Snickerdoodle. Or you might. It’s up to you. (Some people also like to actually roll their Snickerdoodles, I find this easier and less messy.)
Bake for 8 minutes, until the edges are firm and golden. The middles should still be soft.
Cool and serve.