Toffee Chip Snickerdoodles Recipe #364841
This is a great variation on the already-great snickedoodle, from The Essential Chocolate Chip Cookbook. Makes an attractive, delicious cookie. The recipe calls for using all butter, but I had great results with half butter, half butter-flavored shortening.
46 min | 10 min prep
36 cookies
- 2 1/2 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups sugar (divided)
- 1 teaspoon ground cinnamon
- 1 cup butter (room temp, or 1/2 butter, 1/2 butter-flavored shortening)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 2/3 cup toffee pieces
- Preeat oven to 350. Grease baking sheets or line with parchment paper.
- Sift the flour, cream of tartar, baking sode and salt into a medium bowl and set aside.
- In a small bowl, stir together 1/2 cup of sugar and the cinnamon and set aside.
- in a large bowl, cream butter and 1 1/2 cups sugar till smooth. Scrape the sides of the bowl as needed during mixing.
- Add eggs, vanilla and almond extract and mix till blended.
- Add the flour mixture and mix just till incorporated.
- Stir in chocolate chips and toffee bits till evenly distributed. Dough will be soft (mine was really soft - I added another 1/4 cup of flour).
- For each cookie, use a tablespoon to scoop out a rounded spoonful of dough, roll it between the palms of your hands into a smooth ball and roll in cinnamon/sugar mixture to coat evenly.
- Place cookies 3 inches apart on baking sheets.
- Bake cookies just till edges are golden but centers are still pale, about 12-14 minutes. If lightly touched, the center of the cookies should feel firm on the surface but soft underneath.
- The cookies puff up during baking, the deflate to produce wrinkled tops.
- Cool cookies on baking sheet for five minutes then use a wide spatula to transfer to a wire rack to cool thoroughly.
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5 stars