Recipe courtesy of @mxrium on IG
CHOCOLATE CHIP COOKIES & SNICKERDOODLES
INGREDIENTS:
Chocolate Chip:
225g unsalted butter, melted and cooled
330g brown sugar
100g granulated sugar
2 eggs
2 tsp vanilla extract
2 tbsp milk
375g all-purpose flour
¾ tsp salt
¾ tsp baking soda
½ tsp baking powder
1 tsp cornstarch
¼ tsp cinnamon (optional)
8 oz chopped chocolate (milk, dark, or semi-sweet)
Flaky salt, for finishing
Snickerdoodles:
140g unsalted butter, softened
150g granulated sugar
1 egg
½ tsp vanilla extract
180g all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
½ tsp salt
2 tbsp granulated sugar (for coating)
1 tbsp cinnamon (for coating)
INSTRUCTIONS:
Chocolate Chip Cookies:
Preheat oven to 350°F and line baking sheets with parchment paper.
Whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs, vanilla, and milk. Mix until combined.
In a separate bowl, whisk together flour, salt, baking soda, baking powder, cornstarch, and cinnamon.
Add dry ingredients to wet ingredients and mix until just combined.
Fold in chopped chocolate.
Optional: Chill dough for 20–30 minutes for thicker cookies.
Scoop dough (about 2 tbsp each) onto prepared baking sheets.
Bake for 12–14 minutes, until edges are lightly golden and centers are still soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Finish with flaky salt.
Snickerdoodles:
Preheat oven to 375°F and line baking sheets with parchment paper.
In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add egg and vanilla and mix until combined.
Add dry ingredients and mix until a soft dough forms.
In a bowl, combine sugar and cinnamon for the coating.
Roll dough into balls (about 1½ tbsp each), then coat in the cinnamon sugar mixture.
Place on prepared baking sheets, leaving space between each cookie.
Bake 10–12 minutes, until just set with soft centers.
