Stracciatella Snickerdoodles
A recipe for Stracciatella Snickerdoodles! These easy cookies are a fusion of two desserts with finely chopped chocolate and a cinnamon sugar coating.
Servings 24 Cookies
Ingredients
- 1 cup (227 grams) unsalted butter softened at room temperature
- 2/3 cup (133 grams) granulated sugar
- 2/3 cup (133 grams) light brown sugar
- 2 large eggs
- 1 1/2 teaspoons (7 milliliters) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 6 ounces (170 grams) dark chocolate about 2 chocolate bars, thinly chopped
Topping:
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (7 grams) ground cinnamon
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together butter, sugar, and brown sugar until light and fluffy.
- Beat in the eggs, then the vanilla extract.
- Add the flour, cream of tartar, baking soda, and salt. Mix until just combined with no streaks of flour remaining.
- Fold in the thinly chopped chocolate until evenly distributed.
- Cover the dough and refrigerate for about an hour until well chilled.
- Preheat oven to 375˚F (190˚C). Line two baking sheets with parchment or lightly grease.
- In a wide bowl, mix together sugar and cinnamon to make the topping.
- Use a small cookie scoop or spoon to take out heaping tablespoons of the chilled dough and form into balls.
- Roll each ball thoroughly in the cinnamon sugar and place on the prepared baking sheets 2 inches (5 centimeters) apart.
- Bake in preheated oven until just set, 10-13 minutes.
- Allow to cool on the baking sheets for 10 minutes before removing to wire racks to cool to room temperature.
- Store in an airtight container at room temperature for up to three days.