Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories103.4 kcal (5%)
Total Fat4.4 g (6%)
Carbs15.1 g (6%)
Sugars9.8 g (11%)
Protein1.1 g (2%)
Sodium40 mg (2%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
29 servings
½ cupunsalted butter
¾ cupbrown sugar
¼ cupgranulated sugar
white sugar
1egg
at room temperature
1 tablespoonvanilla extract
¼ teaspoonkosher salt
1 ½ teaspoonground cinnamon
1 teaspoonbaking powder
1 ½ cupall-purpose flour
100gwhite chocolate chips
¼ cupwhite sugar
for rolling
1 tablespoonground cinnamon
for rolling
Instructions
Step 1
Cream together the butter with brown sugar and granulated sugar until fluffy (takes about 3 minutes at medium speed). Then add in the egg and vanilla extract and mix well to combine.
Step 2
In a medium bowl sift (or whisk) together the flour, salt, cinnamon and baking powder.
Step 3
Add in dry ingredients to the wet mixture 1/3 at a time and beat on low speed until just incorporated. Do not overmix.
Step 4
Gently stir in the chocolate chips.
Step 5
Cover dough and chill in the fridge for at least 1 hour - though I prefer to let it sit longer.
Step 6
When ready to bake; preheat oven to 350F and line baking sheets with parchment paper.
Step 7
In a small bowl mix together 1/4 cup sugar and 1/2 tablespoon cinnamon for rolling the cookies.
Step 8
Roll cookie dough into small balls - about 20/22g each and then roll in the cinnamon sugar mixture to coat. Do not push the balls down, just place directly on baking sheets.
Step 9
Bake for 12 minutes until they puff - they will look soft in the center still and that is ok. You want this so that they are chewy once they set.
Step 10
Allow them to cool for 10 minutes before moving from the tray.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
