Do you need to chill cookie dough? Sometimes yes, sometimes no – it depends on the ingredients, and what the end result of the cookie is meant to be. When you chill dough, it allows the butter (or other fat) to solidify, preventing the cookies from spreading too much as they bake.
I didn’t chill today’s chocolate snickerdoodle dough, but I wish I had – and I will next time. These cookies are delicious, but flat and thin, not exactly the texture I wanted. The chocolate/cinnamon combination is amazing, though; I made a small batch of just about 16, so you could easily double the quantities below for a regular amount. Also, the preparation directions below include what I’d recommend for chilling time.
Ingredients
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 tablespoons butter, at room temperature
- 1/2 cup brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
Preparation
In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, cinnamon, and salt; set aside. In a mixer, cream butter and brown sugar until light and fluffy; add egg and vanilla and beat to combine, Add flour mixture and beat to fully combine. Chill dough for about 30 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a small bowl, combine granulated sugar and 1/2 teaspoon cinnamon. Using a 1-inch cookie scoop, scoop dough and roll into balls, then dip in cinnamon sugar to coat. Place on baking sheets about 2 inches apart; bake for 8-10 minutes, until edges are set but centers are still puffy. Remove from oven and allow to cool on the baking sheets or a few minutes, then remove to a wire rack to cool completely. Makes about 16 cookies.
amy bakes in the 'burgh 