Chocolate Chip Snickerdoodles

1. Preheat your oven to 350°F and line two sheet pans with Silpat mats or parchment paper. Set aside.

2. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes on medium high speed. Stop mixer, scrape down sides and bottom of bowl and then add the egg and vanilla extract. Beat together until fully combined.

3. While that is mixing, sift together the flour, baking soda and salt in a separate bowl. Once egg is completely incorporated, turn mixer speed down to low and add the sifted flour mixture. Beat until just combined.

4. Stop mixer, scrape down sides and bottom of bowl and then add your chocolate chips. Mix until just combined.

5. In a separate bowl or large plate, mix together the cinnamon and sugar. Using a 1 1/2″ ice cream scoop (or tablespoon) scoop dough balls and gently place into the cinnamon sugar. Roll dough balls into sugar until entire surface is coated. You may need to toss these around with your fingers and gently form them back into balls as needed.

6. Place cinnamon sugar coated dough balls 2″ apart onto your prepared baking sheet. Bake in the center of your oven for 12-14 minutes, or until cookies are puffed and set in the center. Remove from oven when done. Allow to cool 10 minutes on the sheet pan before moving onto a wire rack to cool completely.

Notes:
1. Cookies can be baked up to 24 hours ahead. Just place completely cooled cookies into an airtight container and store at room temperature.
2. Makes about 28 cookies, if using a 1 1/2″ ice cream scoop.
3. Recipe adapted from the Trader Joe’s Semisweet Chocolate Chip bag.