Those of you who know me in real life are probably shaking your head right now. There she goes baking again….
Just the other day I was asking for advice on how to fight my sweet tooth, or more importantly, how to stop going overboard on my indulgences. The first 4 people I talked to told me to stop baking. I know I probably should – out of sight/out of mind. But, I used to bake and have sweets in the house and never had a problem with self control. It’s only been the past few months and I’m sure it’s because there’s been quite a bit of stress between work, school, and family. So the sweets combined with not being able to dedicate 2 hours/day to the gym anymore has left me feeling kind of gross. I decided I just need to hold myself accountable and after talking to one of my coworkers, I’m going to start freezing the majority of the stuff I bake. That way it’s not just sitting there on the counter tempting me every time I walk by.
So fast forward to Friday morning, I was going through my Google reader when I saw this magical recipe, it’s a combination of a snickerdoodle and chocolate chip cookie - two of my favorites! I knew I had to make them soon. Soon came Friday at 7:37pm. I needed a break from my homework and had all the ingredients for these.
They are so, SO good! The sweet/spicy/cinnamony goodness of a snickerdoodle mixed with the smooth taste of chocolate make for a fabulous combination. I may just go all out here and say it's a better combo than chocolate and PB. (Well, maybe not better, but certainly as good). These cookies will definitely be showing up again around Christmas. They are perfect for a cookie exchange and will taste delicious on Christmas Eve!
Chocolate Chip Amish Puff Cookies
Source: Erin Cooks
Originally Published in: A Field Guide to Cookies by Anita Chu
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup softened unsalted butter
1/2 cup light brown sugar
1/4 cup sugar
1 cup chocolate chips (used 1/2 cup semi-sweet and 1/2 cup milk chocolate. Normally, I'm not a milk chocolate fan, but they tasted great in these cookies!)
1/4 cup sugar
4 teaspoons ground cinnamon (I decided 2 tsp was the amount needed to reach cinnamon perfection)
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. (I added my chips before I put the dough in the fridge)
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 3 inches apart. Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks. Yield about 2 dozen cookies
*PS: go to Erin’s website and comment on this post. You may just win this !