Snickerdoodle Chocolate Chip Cookies
This classic recipe for Snickerdoodle Chocolate Chip Cookies makes super soft, buttery cookies coated with cinnamon and sugar. They’re filled with chocolate and are rich, buttery, and delicious!
Servings: 50 cookies
Calories: 216kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1¼ cups granulated sugar
- ¼ cup light brown sugar packed
- 2 ¾ cups all-purpose flour sifted
- 2 teaspoons cream of tartar
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 cup chocolate chips semi-sweet, dark, milk or white chocolate, mini or regular or chopped chocolate
- pretzels pieces optional, add a few crushed up pretzels if you like
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- In a medium-sized bowl, whisk together the flour, baking soda, cream of tartar and salt. Set aside.
- In a large bowl, using a mixer, cream the butter and sugars until well combined (about 2 minutes). Mix in the eggs one at a time.
- Add the dry ingredients to the sugar mixture gradually and mix until just combined. Stir in chocolate chips and a few crushed up pretzels (pretzels are optional). Cover bowl with plastic wrap and chill dough in the refrigerator for at least 30 minutes.
- In a small mixing bowl, stir together the 2 tablespoons sugar and 2 teaspoons cinnamon.
- Preheat oven to 375 F. Line baking sheets with parchment paper and set aside.
- Take the dough out of the fridge and scoop out a 1 tablespoon per cookie. Roll each cookie into a ball then roll each ball in the cinnamon sugar to coat. Stick a few extra chocolate chips in the dough ball, if desired. Place the balls about 2 inches apart on the prepared baking sheets.
- Bake 8-10 minutes. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.
Notes
Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days. Freeze baked cookies in an airtight container for up to 2 months.
Chocolate chips: Use your favorite type of chocolate (milk, dark, white, or semi-sweet). Use chopped chocolate or chocolate chips. Add a few extra chocolate chips or bits of chocolate to the tops of the cookie dough balls just before baking.
Size: Make these cookies with 1 tablespoon, 1.5 tablespoons or 2 tablespoons of dough, depending on your preference for the size and number of cookies.
Nutrition
Serving: 1cookie | Calories: 216kcal | Carbohydrates: 30g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 257IU | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 1mg