Chocolate Chip Snickerdoodles

Whenever summer rolls around, my days are consumed with projects around the house, and while many of those “projects” involve some type of home improvement or cleaning, I try to devote time everyday to experiment and test a new recipe idea.

IMG_20190625_133736951Today’s recipe test…what would happen if a snickerdoodle and a chocolate chip cookie had a baby?  The answer…a gloriously soft, chewy, cinnamony, chocolate chip mound of heaven.

Chocolate Chip Snickerdoodles


  • 1 c. butter-softened
  • 1 c. granulated sugar
  • 1/2 c. brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 3 c. all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 c. chocolate chips


  1. In a bowl, cream together butter, sugar, and brown sugar.
  2. Add egg, egg yolk, and vanilla, and mix well.
  3. In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
  4. Gradually, add flour mixture to butter-sugar mixture, blending well after each addition and scraping down sides as needed.
  5. When all flour has been incorporated, stir in chocolate chips.
  6. Chill for 30 minutes.
  7. Preheat oven to 350 degrees and line 3 cookie sheets with parchment or silicone liners.
  8. Using a small cookie scoop, form dough into small balls.
  9. Bake at 350 degrees for 10-12 minutes or until lightly browned.
  10. Allow to cool for a few minutes before removing from cookie sheet.
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