Chocolate Chip Snickerdoodles Recipes

CHOCOLATE CHIP SNICKERDOODLES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
• Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.
• Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir.
• Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
• Store in an airtight container for up to 3 days or freeze for up to 1 month.

GLUTEN-FREE CHOCOLATE CHIP SNICKERDOODLES

Steps:

• Heat oven to 375°F. In large bowl, mix eggs, 1 cup of the sugar, the butter and shortening. Stir in Bisquick mix and chocolate chips until dough forms.
• In small bowl, mix remaining 1/4 cup sugar, the cocoa and cinnamon. Shape dough into 1 1/4-inch balls. (If dough feels too soft for shaping, place in freezer 10 to 15 minutes.) Roll balls in sugar mixture. On ungreased cookie sheets, place balls 2 inches apart.
• Bake 9 to 11 minutes or until set. Immediately remove from cookie sheets to cooling racks. Store cooled cookies tightly covered.

GHIRADELLI CHOCOLATE CHIP SNICKERDOODLES!

Steps:

• 1. Combine the first 4 ingredients in a separate bowl.
• 2. In a standup mixer or separate bowl cream your butter/margarine, sugar and eggs until light and fluffy.
• 3. Next slowly add the dry ingredients into the sugar mixture until dough like. Fold in the chocolate chips and chill for an hour or so. This makes the rolling of the dough easier.
• 4. You will need some cinnamon and sugar to roll the cookie dough in. (I always have this made up and kept on hand). Take sugar about 1/4 cup and then add a tsp or so of cinnamon to it in a small bowl or plastic container. Set aside.
• 5. Once the dough is chilled, take a heaping tablespoon full and roll in a ball with your hands, roll in the cinnamon/sugar mixture and place on a cookie sheet lined with parchment paper. If you don't have parchment paper then on an ungreased cookie sheet.
• 6. Bake in a 350° preheated oven. 8 to 9 minutes for a soft gooey cookie or 10 minutes for a firm cookie. My daddy likes firm cookies. Cool on a wire rack and store in an airtight container. Mine didn't make it to a container.
• 7. Just a little story: After baking these cookies I placed them cookies on a redware dish I had and took them out to my daddy to see if he wanted some, well I had to run into the house and completely forgot about the cookies, my momma came in with an empty plate and said my daddy wanted a refill! Holy Cow he ate those cookies in less than 20 minutes!!!!!!!!!!!! My husband only got 2 of those cookies! Needless to say I made another batch. In all reality this batch makes approximately 3 dozen cookies plenty for sharing unless your daddy is a "Cookie Monster"!

CHOCOLATE CHIP SNICKERDOODLES RECIPE - (4.1/5)

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats. Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips. Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir. Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing. Store in an airtight container for up to 3 days or freeze for up to 1 month. Notes: Skip the chocolate chips and you have yourself the perfect snickerdoodle cookie recipe!

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat oven to 400ºF.
• Beat 1 1/2 cups of sugar and butter until fluffy.
• Add vanilla and eggs and mix well.
• Add flour, cream of tartar, baking soda, salt, and cocoa; mix well.
• In another bowl mix the 2 Tbs. sugar and cinnamon.
• Shape dough into 1 inch balls and roll in cinnamon mixture.
• Bake for 8-10 min or until set. Immediately remove from cookie sheet.

WHITE CHOCOLATE CHAI SNICKERDOODLES

Steps:

• Whisk the flour, baking powder, baking soda, cream of tartar, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Beat in the eggs and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
• On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Beat in the white chocolate chips. The cookie dough will be thick. Cover dough tightly with aluminum foil or plastic wrap and chill for 1 hour and up to 3 days.
• Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Combine the topping ingredients. Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Roll each in the topping mixture and arrange 3 inches apart on the baking sheets. Bake for 11-13 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chocolate chips into the tops- this is only for looks!

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.