These are the best snickerdoodle/chocolate chip cookies ever with a bit of added Izzy magic*!
• 1 cup Unsalted Butter (softened)
• 1 1/2 cups Sugar
• 2 large Eggs (or 2 Tbsp. ground flaxseed + 6 Tbsp. water)
• 2 teaspoons Vanilla
• 2 3/4 cup Flour
• 1 1/2 teaspoon Cream of Tartar
• 1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 1/4 cup Sugar
• 1 1/2 Tablespoons Cinnamon
1. Preheat over to 350 F.
2. In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
4. In a small bowl, stir together sugar and cinnamon.
5. I recommend letting the cookie dough sit in the refrigerator for 1 hour or longer. I put the dough on parchment paper and flattened it a bit before refrigerating it. This made it easy to cut it into equal pieces to roll into balls to bake.
6. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. I rolled ½ of the batch in the cinnamon-sugar mixture and pushed chocolate chips into the other ½ of the batch and rolled them again to make them round and smooth.
7. Place on a parchment paper-lined baking sheet. Bake for approximately 9-11 minutes. Keep an eye on them because they are small and will bake faster. I always take them out just when they start to brown because they will continue to bake after being taken out of the oven.
8. Let cool for several minutes on the baking sheet before removing from the pan.
Who invented chocolate chip cookies?
Ruth Graves Wakefield did!
She was a chef who is best known for inventing this famous dessert!
What is it about cream of tartar that makes cookies so magical?
When it’s combined with baking soda, they produce carbon dioxide gas!
When it is combined with a simple syrup, it prevents sugar’s natural tendency to re-bond and form crystals!
When it’s combined with egg whites, it boosts the strength of the individual air bubbles and slows down their natural tendency to deflate!