White Chocolate Snickerdoodles
These cookies are the only ones you need if you love snickerdoodles! The key is the white chocolate. Using Callebaut takes them to a new level! I added a bit of extra cornstarch which did wonderful things for the texture of the cookie and the height.
White Chocolate Snickerdoodles
Ingredients
- 1¼ cup All-Purpose Flour
- ¾ cup Cake Flour
- 1 tsp. corn starch (Can add up to 1 T. if you want but not necessary)
- 1 tsp. ground cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ cup cold, salted butter, cubed
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 2 tsp. vanilla extract
- 1 egg
- 1 egg yolk
- 1½-2 cups white chocolate chips
For the cinnamon/sugar topping
- 2 Tablespoons granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat the oven to 400°F.
- Mix butter in the mixer on low.
- Add sugars until combined.
- Add egg, yolk, vanilla.
- On low, add the dry ingredients.
- Add chips.
- Weigh out cookies 5 ounces each on a scale.
- (Or divide into 7 cookies)
- Mix the cinnamon sugar topping in a bowl and roll the cookies in it keeping them tall.
- Bake on parchment 10-11 mins.
- Let cool on pan 15 mins.
- Remove to a cooling rack for 2 hours!
Adapted from Kroll’s Korner
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