Chocolate Chip Snickerdoodles

These are good.  Like, really good.  In fact, I just rewarded myself with one even though I was trying to start out my day with just a grapefruit.  Doh.  Dough!  (See what I did there.)

I researched a lot of basic Snickerdoodle recipes before coming up with my own.  Most called for only granulated sugar, but because I'm such a brown sugar fan I opted for more of that.  I also increased the salt a bit because I'm a big advocate of salty cookies.  I kept the 2 tsp of cream of tartar - even though I have no idea why Snickerdoodles call for that ingredient.  Anyone?  Care to learn me?  And then, of course, I added chocolate chips, because I'm mad wild like that.

These are really good.  

Chocolate Chip Snickerdoodles

(Makes approx. 3 dozen)
Printable Recipe

2 sticks good butter (European style if you can find it), softened
1 cup light brown sugar
3/4 cup sugar
2 eggs
1 tsp vanilla
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
For dusting:
1/4 cup sugar
2 tsp organic cinnamon
Chocolate chips (1 bag)

Preheat oven to 325.  With an electric mixer, cream together butter and both sugars until light and fluffy.  Add eggs and vanilla and mix until combined.  In a separate bowl, whisk together flour, cream of tartar, baking powder and salt.  Add to butter/sugar combo and mix until just combined.  Stir in chocolate chips.  Cover with plastic wrap and refrigerate for 30 minutes.

In a small bowl, whisk together the sugar and cinnamon for dusting.

Take an ice cream scoop sized ball of dough and roll in cinnamon sugar until fully coated.  Place on parchment lined baking sheet.

Bake for 10-12 minutes, rotating baking pan halfway through.  Let cool.