Snickerdoodle with Chocolate Chips
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If you thought snickerdoodles couldn't get any more delicious, think again! Our test kitchen has been working hard to create a monstrous new creation that will blow your taste buds away: the Snickerdoodle with Dark Chocolate Chips. These cookies are the perfect combination of soft and chewy with a dramatic kick of cinnamon and caramelly goodness that will leave you craving more. We have to hide them from our own children just to get a small morsel, and we might never go back to making snickerdoodles the old way again!
- Cook 12 min
- Serves approximately 24-30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups Just Date Organic Date Sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 2.25 cups gluten-free all-purpose flour with xanthan gum
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup Just Date Dark Chocolate Chips
- 1/4 cup date sugar for cinnamon-sugar mixture
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- Cream softened butter and date sugar until light and fluffy. Be patient - this takes time.
- Add eggs one at a time, incorporating each before adding the next.
- Add pure vanilla extract and cream until smooth.
- Add cream of tartar, baking soda, and salt. Mix until combined.
- Add half the flour and mix until just combined. Add remaining flour and mix until dough forms.
- Fold in chocolate chips. Dough will be very sticky.
- Stir together 1/4 cup date sugar and cinnamon in a small bowl.
- Scoop dough using a 1.5 teaspoon cookie scoop and roll in cinnamon-sugar mixture.
- Place on silicon mat or parchment paper 1-2 inches apart.
- Flatten cookie dough by pressing down in the center.
- Bake 10-12 minutes for softer cookies or 14-16 minutes for crispier. Look for large cracks.
- Cool on baking sheet for several minutes before removing. Store in airtight container.
by Caitlin Heinz
