Classic snickerdoodles with a new twist – browned butter and white chocolate chips for a snickerdoodle you will never forget!
2 1/2 cups all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter, sliced
1 1/4 cups light brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain greek yogurt
1 cup white chocolate chips
1/4 cup sugar + 1 tablespoon cinnamon, for rolling
In a large bowl combine flour, cream of tartar, salt, and baking soda. Set aside. Brown the butter by melting over medium heat until butter is completely melted, frothy, and has a “nutty” aroma. Remove from heat and allow to cool to room temperature.
When butter has cooled, add to a bowl along with sugar and brown sugar and mix on medium-high speed for 1-2 minutes until brown sugar is no longer lumpy. Beat in the egg, egg yolk, vanilla, and yogurt. Add this mixture to your dry ingredients and mix until combined. Stir in chocolate chips. Form the dough into a large ball, cover in plastic wrap, and chill for at least 30 minutes.
When ready to bake the dough, preheat oven to 350 degrees. Use about 2 tablespoons worth of dough to form balls and roll in cinnamon-sugar mixture. Place on cookie sheet and gently smash down the balls with the palm of your hand. Bake about 15-18 minutes or until edges begin to brown slightly. Remove from oven and allow to cool before transferring to a cooling rack.