The Bored Girl's Kitchen











{April 29, 2012}   Chocolate Chip Snickerdoodles

Verdict:  Omg tasty!

I like making cookies, but I don’t eat them all that often.  At least not often enough to really justify making them that often.  I think what I like so much about making them is that I think it’s really cool to watch all these (not so) random ingredients turn into something delicious.  My best friend of … well, let’s not start counting… a very long time, wanted to make cookies, so we sat down with one of my mom’s cookbooks (The New Pillsbury Family Cookbook circa 1976) and took at look at what cookies there were to make.  We settled on the snickerdoodles.  What we did varies slightly from the written instructions, but you can follow either one.

In the original recipe, the instructions are all one paragraph that’s essentially one long step.  I broke it up to make it easier to follow with pictures.

What you need:

– 1 cup butter or margarine, softened. To aid those of you who don’t do a lot of baking, that’s two sticks.

– 1 1/2 cups sugar

– 2 eggs

– 1 teaspoon vanilla

– 2 2/3 cups unsifted Pillsbury flour*

– 1 teaspoon cream of tartar

– 1/2 teaspoon soda

– 1/4 teaspoon salt

– 2 tablespoons sugar

– 2 teaspoons cinnamon

– 1 cup of chocolate chips (this is optional, and I decided to added it myself.  Well ok, it was Connie’s idea, but still an addition not in the original recipe)

– Notes: They say you can use whole grain flour if you want, and if you’re using self-rising flour you should omit the cream of tartar, soda, and salt.

Step 1: Preheat the oven to 400 degrees. For a softer, gooier, cake like cookie set it to 380 instead. In a mixing bowl, cream the butter and sugar.

Step 2: Beat in the eggs and vanilla.

Step 3: Stir in the flour, cream of tartar, soda, and salt. Once everything’s all mixed, add in the chocolate chips.

Step 4: Combine the sugar and cinnamon together.

Step 5: Shape the dough into balls, using a rounded teaspoon of dough for each.  We opted to use a mini ice cream scooper that worked pretty well, and we decided to put the dough in the fridge for a while to firm it up some.  It worked great for a short while, but after the third ball it was gooey again, so that part is totally up to you. Roll the balls of dough in the sugar mixture, and place 2 inches apart on an ungreased baking sheet.  We used parchment paper and it worked just fine.  The instructions say to bake 8-10 minutes or until the edges are set.  We had our heat turned down and baked them about 15 minutes and they came out perfectly.

Step 6: Allow to cool, and enjoy! Ours stayed on each sheet about 15 minutes or so before being transferred to a plate.

The chocolate chips were actually seriously tasty in there, and the cookies had what I would describe as pretty much the perfect texture.  The outside had a light crisp and the inside was fluffy, almost like cake!

If you have any questions or comments you can either leave them below, or email me.  If you have a suggestion for a recipe or any other ideas, that email address is theboredgirlskitchen@gmail.com.

Happy cooking!

Advertisements


Got something to say?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

et cetera
%d bloggers like this: