Chocolate Chip Snickerdoodle Cookies
These chocolate chip snickerdoodles are soft in the center, crisp at the edges, and bursting with warm cinnamon and melty chocolate in every bite. They’re thick, bakery-style cookies that deliver on flavor and texture!
Ingredients
For the Cookie Dough
- 2 cups + 2 tablespoons all-purpose flour *See notes below for measuring!*
- 1 teaspoon corn starch
- 1 teaspoon fine sea salt
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 12 tablespoons unsalted butter cool room temperature (between 67-68°F)
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla bean paste or extract
- 1 cup semi-sweet chocolate chips
For the Cinnamon Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- More semi-sweet chocolate chips or mini chocolate chips for the tops
Instructions
- In a medium bowl, whisk together the flour, cornstarch, salt, cream of tartar, baking soda, baking powder, and cinnamon. Set aside.
- In a stand mixer bowl, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- Scrape down the bowl, then mix in the egg, egg yolk, and vanilla on low speed until fully combined.
- Add the dry ingredients and mix on low speed until almost combined. Then, add the chocolate chips and mix just until the dough comes together.
- Portion the dough into 10 three-ounce cookie dough balls. Press more chocolate chips into the tops if using.
- Cover the tray tightly with plastic wrap and refrigerate for at least 3–4 hours, or overnight for the best flavor.
- When ready to bake, preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.
- In a small bowl, stir together the sugar and cinnamon. Roll the dough balls in the cinnamon sugar, then place them on a parchment-lined baking tray.
- Bake one tray at a time (about 5-6 cookies per tray) for 13–15 minutes, or until the edges are lightly golden and the centers no longer look wet. Keep the second tray chilled until ready to bake.
- Once baked, sprinkle the warm cookies with more cinnamon sugar. Cool the cookies on the pan set on a wire rack before removing.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
