Chocolate Snickerdoodles with White Chocolate Chips

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 cup Cocoa powder
  • 2 tsp Cream of tarter
  • 1/4 tsp Salt
  • 1 11/16 cups Sugar
  • 1 tsp Vanilla extract
  • 2 cups White chocolate chips

• Dairy

  • 1 cup Butter

Found on catzinthekitchen.com

Description

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp cream of tarter
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup (2 sticks) butter, softened
• 1 1/2 cups sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 2 cups white chocolate chips
• 3 TB sugar
• 1 TB cinnamon

Directions

• Pre-heat oven to 350 degrees. Spray baking sheets with non-stick cooking spray or use parchment paper.
• Whisk together flour, cocoa powder, cream of tarter, baking soda, and salt in a medium sized bowl. Set Aside.
• In a large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Gradually add the dry ingredients into the wet ingredients until just combined and no streaks of flour remain.
• Fold in chocolate chips.
• Place bowl, covered in plastic wrap in fridge and allow to chill for 30 minutes.
• While the batter is chilling, combine your topping of cinnamon and sugar in a small bowl.
• After dough has chilled, scoop one tablespoon of dough and roll it around in your hand to form a ball and then roll it around in the cinnamon and sugar coating till completely covered. Place on greased cookie sheet 2 apart from each other.
• Bake for 8-10 minutes. While cookies are baking, chill the dough in the fridge until you are ready for the next batch of cookies to be baked.
• Allow cookies to cool on baking sheet before moving to wire racks.