Chocolate Chip Amish Puff Cookies
- 1 1/2 c all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 c softened unsalted butter
- 1/2 c light brown sugar
- 1/4 c white sugar
- 1 large egg
- 1 c chocolate chips
- 1/4 c sugar
- 4 tsp ground cinnamon (Jane note – I used way less cinnamon than this, maybe 1/2 – 1 tsp)
Sift the flour, baking powder, baking soda, cream of tartar, and salt into a bowl and set aside.
In a stand mixer, cream butter and sugars on medium speed for several minutes until light and fluffy. Add the egg and mix until combined. Add the flour mixture, and mix on low speed just until combined. Cover dough and refrigerate for 30 minutes. Stir in the chocolate chips. (Jane note – I stirred in the chocolate chips BEFORE I chilled the dough.)
Combine cinnamon and sugar in a bowl. Preheat the oven to 350ºF. Line several cookies sheets with parchment paper. Roll tablespoon-sized balls of dough in the cinnamon sugar and place on cookie sheets about 2 inches apart.
Bake for 8 to 10 minutes, rotating sheets halfway through, until golden brown. Cool cookie sheets on wire racks.
Source: Adapted from A Field Guide to Cookies by Anita Chu as seen on Erin Cooks and Delish
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Theseare DELICIOUS! I too used less cinnamon…they are bet 2-3 days after baking:) Yummy…thanksfor sharing.
Comment by Heidi Ho — November 11, 2009 @ 10:43 am