Some foods just work smooshed together to create their own entity, don't they? Like a croissant and a donut, cake and lollipops, and these chocolate chip cookies smooshed together with snickerdoodles.
Perfect for this Christmas season, bursting with cinnamon sugar and all the snickerdoodley flavors we love, but with the added bonus of chocolate chip cookieness. Because...chocolate chip cookies. Always, always chocolate chip cookies.
These would be great baked up fresh and gifted to loved ones, swapped at your next cookie swap, as little "thank yous", or sitting next to a glass of milk for Santa the night before Christmas. I can't wait to make things like this with Baby Main!
CHOCOLATE CHIP SNICKERDOODLES
Makes about 28 cookies
For printable recipe, click here
- 1 stick (4 ounces) unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon good quality vanilla extract
- 1 large egg, room temperature
- 1 cup + 2 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semisweet chocolate chips
For the cinnamon sugar:
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
1. Preheat your oven to 350°F and line two sheet pans with silpats or parchment paper. Set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy- about 5 minutes on medium high speed. Stop mixer, scrape down sides and bottom of bowl and then add the egg and vanilla extract. Beat together until fully combined.
3. While that is mixing, sift together the flour, baking soda and salt into a separate bowl. Once egg is completely incorporated, turn mixer speed down to low and add in the sifted flour mixture. Beat until JUST combined.
4. Stop mixer, scrape down sides and bottom of bowl and then add your chocolate chips. Mix until just combined.
5. In a separate bowl or large plate, mix together the cinnamon and sugar. Using a 1 1/2" ice cream scoop (or tablespoon) scoop dough balls and gently place into the cinnamon sugar. Roll dough balls into sugar until entire surface is coated. You may need to toss these around with your fingers and gently form them back into balls as needed.
6. Place cinnamon sugar coated dough balls 2" apart onto your prepared baking sheet. Bake in the center of your oven for 12-14 minutes, or until cookies are puffed and set in the center. Allow to cool 10 minutes on sheet pan before moving onto a wire rack to cool completely.
**Cookies can be baked up to 24 hours ahead. Just place completely cooled cookies into an air tight container and store at room temperature.
Recipe adapted from the Trader Joe's Semisweet Chocolate Chip bag.
And friends, that's it for me until next year! As you probably already know, MANY bloggers take a blogging break from Christmas through the New Year...and I am definitely one of them :) Breaks are good!
So although you won't see very much of me this next week on the blog, you can still follow along on Twitter, Facebook and my favorite- Instagram :) See you bright and bushy tailed January 1st!