Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
After I made my Chocolade Snickerdoodles I came up with this variety where instead of adding molten chocolate to the dough I added chocolate chips instead. And so these snickerdoodles with chocolate chips cookies were created. I really like these, the combination of a chocolate chip cookie with cinnamon sugar on the outside is delicious. I hope you give these a try!
This recipe was inspired by my Chocolade Snickerdoodles Recipes
For the dough:
- All-purpose flour – 375 gram/ 3 cups
- Baking Soda – 2 gram/ 1 teaspoon
- Baking Powder – 12 gram / 1 teaspoon
- Salt – 1/4 teaspoon
- Unsalted Butter – 180 gram/ 1 1/2 stick/ 0.8 cup<
- Granulated Sugar – 160 gram/ 1 cup
- Chocolate – 200 gram/ 1 cup
- Eggs or flag eggs – 2
For the sugar mixture:
- Sugar – 50 gram/ 1/4 cup
- Ground Cinnamon – 2-3 teaspoons
- Sea Salt (optional)
- First slice the chocolate in smaller pieces or use chocolate chips.
- Preheat the oven to
- Now pick another bowl and mix all the ingredients for the sugar mixture. Set aside while you made the cookies.
- Heat the butter in the microwave for about 30 seconds and then throw it in a mixing bowl. Add the sugar and beat until light and fluffy, for a few minutes.
- Add egg and mix well.
- Add the flour, soda, baking powder and salt and mix well. Then add the chocolate chips and mix those through by hand.
- Now it’s time to assemble the cookies. Pick a bit of cookie dough, roll in a ball and roll through the sugar. Place on a baking sheet, I always line up 4 each row and they fit all on one baking sheet that way.
- Then bake the cookies for 8 to 9 minutes. Repeat until all dough is gone.
- Let them cool down a bit and eat them ;). Or you can store them in an air-tight container up to 6 days.