Thick & Gooey Chocolate Chip Snickerdoodle Cookies: A New Classic

👩‍🍳 Instructions

1. 1

   Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. 2

   In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. 3

   In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and light brown sugar on medium speed until light and fluffy (about 2-3 minutes), scraping down the sides of the bowl as needed.
4. 4

   Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. 6

   Fold in the chocolate chips or chunks using a spatula until evenly distributed throughout the dough.
7. 7

   In a small, shallow bowl, combine 1/4 cup (50g) granulated sugar and 1 tablespoon ground cinnamon for the coating.
8. 8

   Scoop out about 2 tablespoons of cookie dough per cookie. Roll each portion into a ball, then generously roll it in the cinnamon-sugar mixture until fully coated.
9. 9

   Place the coated dough balls about 2 inches apart on your prepared baking sheets. For extra thick cookies, you can lightly flatten the tops of the dough balls just slightly.
10. 10

    Bake for 9-11 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly underbaked. They will continue to set as they cool.
11. 11

    Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.