Cinnadoodles
Makes 45-50 cookies
Originally adapted from Martha Stewart's Cookies by Barbara Bakes
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2 3/4 cups all purpose flour plus a few tablespoons more if needed
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup/250g (2 sticks) unsalted butter, softened
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1 1/2 cups sugar
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2 large eggs
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281g bag of cinnamon chocolate chips*
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3 tablespoons sugar
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3 teaspoons ground cinnamon
*If Hershey's cinnamon chips are not available, substitute with same weight of white chocolate and 2 teaspoons of cinnamon, cool and then chop up. Thanks to NQN reader Kathy for testing the quantities and letting us know!
Step 1 - Preheat oven to 350F/180C. Sift together flour, baking powder and salt; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture. Add in cinnamon chips.
Step 2 - Stir together cinnamon and remaining 3 tablespoons sugar in a small bowl. Shape dough into round balls; roll in cinnamon sugar. Space 3 inches apart on baking sheets lined with parchment paper or a Silpat.
Step 3 - Bake cookies, rotating sheets halfway through, until edges are golden, 10 to 12 minutes. Don't overbake. Let cool on cookie sheet for a minute or two, then transfer to a cooling rack.