Searching for your next soft and chewy cookie to make? This it it.
Part way through the recipe, I switched from eletric beaters to a rubber spatula as not to overmix the flour. It gave me great results and I strongly recommend you all do the same, whether it’s with a rubber spatula, wooden spoon, etc. I also made very rounded dough balls once chilled (not flattened at all) so that once the dough begins to bake, it flattens but not to the point where it’s thin or crunchy.
I made these as a present for my boyfriend and had an extremely difficult time not eating them all before I could give them away. I had to very tightly wrap them up and put them out of sight (I’m not even joking).
Makes about 20 cookies
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg, room temperature
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1 1/4 cups all-purpose flour
- 1/2 to 3/4 cup white chocolate chips, depending on your sweetness preference
- 4 tbsp. of each ground cinnamon and granulated sugar
Beat together butter and both sugars in a large bowl with electric beaters for about 60 seconds until light and fluffy. Add in egg and vanilla extract, then beat until well combined. Scrape down any excess from the sides of the bowl with a rubber spatula and mix in. From this point on, only use the rubber spatula for mixing. This ensures the cookies will remain soft and chewy once out of the oven.
Add in the cinnamon, baking soda and flour, and gently mix with spatula until a consistent dough has formed. Stir in chocolate chips and place dough in the freezer, uncovered, for 10 minutes.
Preheat oven to 350 degrees F.
Mix together the additional cinnamon and sugar in a small bowl and set aside for rolling the snickerdoodle cookies in.
Form the chilled dough into dessert-spoon sized balls (just larger than a teaspoon), roll in cinnamon sugar, and place on a Silpat-lined or parchment lined baking sheet spaced a few inches apart so they won’t melt together. I fit on 12 cookies per sheet. Do not flatten them at all. Bake for 10-12 minutes and remove from oven. Note: They may not look fully done when you’re taking them out of the oven, but still remove them. Once they cool down they will be chewy and soft.