In the last month I have texted Jacob twice thinking I was texting my sister. Busted big time. The worst part is that I didn't realize it until Jacob's phone buzzed with the message. Opps. I wish I could share the details of said text messages, but Jacob would not be pleased. Both messages basically described something funny Jacob did that I should have probably kept between me and him. But in my defense my sister is my bff and I it was realllllly funny.
So that is my PSA for this Monday: check the recipient of text messages before hitting send.
Onto the cookies. As you know I have a thing for chocolate chip cookies. When I saw this recipes that combines chocolate chips cookies and snickerdoodles I knew I had to try them. The final product is more of a shortbread cookie; nice and crunchy. I loved the mix of chocolate chips with the thick coating of cinnamon and sugar.
You should give them a try!
Chocolate Chip Cinnamon Cookies
1 cup butter, softened
3/4 cup sugar
1 egg yolk
2 teaspoon vanilla extract
2 1/2 cup flour
pinch of salt
generous 1/2 cup semi-sweet chocolate chips
2 TBSP sugar
2 TBSP ground cinnamon
Preheat over to 375 degrees. Line 2 cookies sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour and pinch of salt. Set aside.
Put the butter and sugar in a bowl and mix until fluffy, a couple minutes. Add egg yolk and vanilla. Gradually add the flour/salt. The dough will be pretty firm. Add in chocolate chips and mix.
Place the 2 tablespoons of sugar and cinnamon in a small dish and use a fork to mix.
Using a cookie scoop, or tablespoon, scoop dough and roll into a ball. Roll dough in the cinnamon and sugar mixture. Place on prepared cookie sheet and flatten. (They don't spread too much so flatten to your liking.)
Bake for 12 to 15 minutes, depending on size of cookie. Allow cookies to cool on pan for 5 to 10 minutes before transferring to a cooling rack.
Makes about 2 dozen cookies, or a dozen large cookies.
Source: Baking Bible (Love Food)
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