Best Ghiradelli Chocolate Chip Snickerdoodles Recipes

CHOCOLATE CHIP SNICKERDOODLES

Steps:

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
• Cream butter and 3/4 cup sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy, mix in the egg and vanilla extract until smooth, then mix in the baking soda, cream of tartar, and salt. Slowly mix in flour until the mixture is just combined, then stir in the chocolate chips.
• Place remaining 1/3 cup sugar and cinnamon in a small bowl and stir.
• Scoop 2 tablespoon sized balls of cookie dough and roll them in the cinnamon sugar, then place them 2" apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
• Store in an airtight container for up to 3 days or freeze for up to 1 month.

CHOCOLATE SNICKERDOODLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix together 1 1/2 cups white sugar, shortening, and eggs with an electric mixer in a bowl until creamy.
• Sift together all-purpose flour, cocoa power, cream of tartar, baking soda, and salt in a separate bowl. Fold this mixture into the egg mixture until well blended.
• Mix together 1/4 cup white sugar and cinnamon in a shallow bowl or on a plate.
• Roll cookie dough into 1-inch balls; cover each in sugar and cinnamon mixture. Place on an ungreased baking sheet.
• Bake in the preheated oven until soft and golden on top, 6 to 8 minutes, making sure they do not burn. Let cool before transferring to a wire rack. The tops will crack as they cool.

GHIRARDELLI® CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees F.
• Stir flour with baking soda and salt; set aside.
• In a large mixing bowl, beat butter with both sugars at medium speed until creamy and lightened in color.
• Add eggs and vanilla, one at a time. Mix on low speed until incorporated.
• Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips.
• Drop by tablespoonfuls onto ungreased cookie sheets.
• Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.

GHIRADELLI CHOCOLATE CHIP SNICKERDOODLES!

Steps:

• 1. Combine the first 4 ingredients in a separate bowl.
• 2. In a standup mixer or separate bowl cream your butter/margarine, sugar and eggs until light and fluffy.
• 3. Next slowly add the dry ingredients into the sugar mixture until dough like. Fold in the chocolate chips and chill for an hour or so. This makes the rolling of the dough easier.
• 4. You will need some cinnamon and sugar to roll the cookie dough in. (I always have this made up and kept on hand). Take sugar about 1/4 cup and then add a tsp or so of cinnamon to it in a small bowl or plastic container. Set aside.
• 5. Once the dough is chilled, take a heaping tablespoon full and roll in a ball with your hands, roll in the cinnamon/sugar mixture and place on a cookie sheet lined with parchment paper. If you don't have parchment paper then on an ungreased cookie sheet.
• 6. Bake in a 350° preheated oven. 8 to 9 minutes for a soft gooey cookie or 10 minutes for a firm cookie. My daddy likes firm cookies. Cool on a wire rack and store in an airtight container. Mine didn't make it to a container.
• 7. Just a little story: After baking these cookies I placed them cookies on a redware dish I had and took them out to my daddy to see if he wanted some, well I had to run into the house and completely forgot about the cookies, my momma came in with an empty plate and said my daddy wanted a refill! Holy Cow he ate those cookies in less than 20 minutes!!!!!!!!!!!! My husband only got 2 of those cookies! Needless to say I made another batch. In all reality this batch makes approximately 3 dozen cookies plenty for sharing unless your daddy is a "Cookie Monster"!