Chocolate Chip Cookies. Everyone always has that constant battle to find THE chocolate chip cookie recipe, and when you do finally find it… you never let it go. I’ve tried and enjoyed many a chocolate chip cookie but I think these might very well be my favorite.
I stumbled across this recipe on Erin Cooks at the beginning of the month and was immediately drawn to it. First of all, I lovee cinnamon. I have almost always added cinnamon to my chocolate chip cookies. I love it! So when I saw that Erin had taken the liberty of rolling these in cinnamon sugar… I knew I had to try them. And boy am I glad that I did. I love these. I’ll be honest and say that hubby wasn’t quite as fond. Now that didn’t stop him from eating them, but he’s not as big on cinnamon as I am so he prefers the variety without. He also prefers a chewier cookie than this produces. But I found myself a winner! Oh and another cookbook to add to the Christmas list
I’ll be back soon with a post about the competing chewy cookie recipe I tried out that hubby is calling his favorite to date. It apparently creates the best cookie dough ever (My grandmother trained me not to eat dough and I can’t bring myself to do it!) so you’ll have to take hubby’s word on that one.
Chocolate Chip Amish Puff Cookies
1 1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 c softened unsalted butter
1/2 c light brown sugar
1/4 c white sugar
1 large egg
1 c chocolate chips
1/4 c sugar
4 tsp ground cinnamon
Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips.
Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.