Wednesday, March 20, 2013


The ultimate Snickerdoodle!  Part Snickerdoodle, part chocolate chip cookie rolled in cinnamon-sugar.  It is delicious!


113 cups unbleached all-purpose flour
1 teaspoon cream of tartar
12 teaspoon baking soda
14 teaspoon kosher salt
3 ounces Scharffen Berger semisweet or bittersweet baking chunks, roughly chopped into smaller pieces
12 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
12 cup granulated sugar
2 teaspoons ground cinnamon

Sift the flour, cream of tartar, baking soda and salt in a medium bowl.  Add the chocolate pieces and set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream the butter and brown sugar.  Start on low speed and increase to medium until light and fluffy - around 5-8 minutes.  Scrape down the bowl as needed.  Add the vanilla and then the egg, mixing on low speed until fully incorporated.  Scrape the bowl and add the dry ingredient, mixing until they are just incorporated.

Transfer the dough to a bowl, cover and refrigerate for at least 2 hours.  At this point the dough can be formed into cookies or stored in the refrigerator for up to 5 days.  This dough also freezes well for up to 3 weeks.

Position a rack in the center of the oven and preheat to 325°F.  Line 2 rimmed baking sheets with parchment paper.

In a small bowl mix together the sugar and cinnamon.

Let the cookie dough warm at room temperature for 20 minutes.  Form into balls and dip the balls into the cinnamon-sugar.  Place 2 inches apart on the cookie sheet.  Slightly flatten the cookies and then bake for about 15 minutes until light golden brown.  Cool on the sheets for 10 minutes, then transfer to a wire rack to cool completely.  Store baked cookies in an airtight container at room temperature for up to 4 days.

Makes 16 312 inch or about 24 smaller cookies

Recipe adapted slightly from Leslie Mackie's More from MACRINA

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