In trying to organize my loose recipes, I came across a clipping from Good Housekeeping entitled Cookie Jar Classics. Looking through the article, there were some really delicious sounding cookies. I decided that I would make Chipperdoodles for Eric and his fellow troops. In addition to the cookies, I included lifesavers, chewing gum and some recent editions of Texas Highways (some co-workers don’t keep their copies).
The chipperdoodles were pretty easy to make. I actually doubled the recipe and instead of the expected 7 dozen, I got 10 dozen. I don’t know if I made the cookies smaller or what. It worked out though. Eric got 5 dozen and I had 5 dozen for my hubby who really enjoys Snickerdoodles and the friends we went and had dinner with Saturday night.
Source: Good Housekeeping, October 2003
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt (I actually omitted this since I used salted butter)
- 1 cup butter (2 sticks), softened
- 1 1/4 cups plus 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1 cup mini chocolate chips
- 2 teaspoons ground cinnamon
Preheat oven to 375°F.
On waxed paper, combine flour, cream of tartar, baking soda, and salt.
In large bowl, with mixer at medium speed, beat butter and 1 1/4 cups sugar until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in chocolate chips.
In a small bowl, combine cinnamon and remaining 3 tablespoons sugar. Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Roll each ball in cinnamon sugar.
Place balls, 2 inches apart, on ungreased large cookie sheet. With bottom of flat-bottom glass, flatten balls slightly to make 2-inch rounds. Bake cookies 13 to 15 minutes or until plate golden and firm. Transfer cookies to wire rack to cool.
Yield: 3.5 dozen cookies