soft and chewy

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty

cinnamon

butter, softened

vanilla

sugar

brown sugar

eggs

flour

cream of tartar

baking soda

salt

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In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.

Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.

Add the sugar and brown sugar and mix until well incorporated.

Add the eggs and stir until thoroughly incorporated.

Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

Using your hands roll dough into ping pong sized balls.

Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.

Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

https://vid.tasty.co/output/50492/mp4_640x640/1504205013

An easy, yet decadent recipe for homemade chocolate chip cookies with sourdough starter (so soft and chewy!). The dough can be made in advance and baked straight from the fridge. Recipe adapted from The Cookie Book, by Rebecca Firth. I've also included the original non-sourdough version in the recipe notes below.

Soft and Chewy Sourdough Chocolate Chip Cookies

tbsp. (115 g) unsalted butter

(210 g) light brown sugar, packed

(96 g) granulated sugar

eggs, room temperature

(158 ml) sunflower seed oil oil

(100 g) bubbly, active sourdough starter OR leftover sourdough discard (100% hydration)

tbsp. milk, room temperature

vanilla extract

(238 g) all purpose flour (see notes below)

(204 g) bread flour

baking powder

fine sea salt

(300 g) chopped dark, semi sweet,

chocolate

Rebecca’s

flour flour

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar until light and fluffy, about 4 minutes. 

Add the eggs, one at a time, beating well after each addition. Add the oil, sourdough starter, milk and vanilla. Mix well. Scrape down the sides of the bowl as needed.

In a separate bowl, whisk together the all purpose flour, bread flour, baking powder, baking soda, and salt. Add this to the wet mixture (in batches) and mix on low speed until just combined.

Fold in the the chocolate chunks with a wooden spoon. Check the bottom of the bowl to make sure the ingredients are fully blended. The dough should be soft and not stick to your hands.

Cover and chill the dough for 1 hr. The dough can be baked cold.

Preheat your oven to 350 F. Set the oven rack to the top third, about 6 inches from the heat source. Line 2 rimmed baking sheets with parchment paper.

Portion the dough into 2 heaping tbsp. balls (about 30 g each). Then gently roll by hand like a meatball. Place onto the baking sheets 3 across and 4 down, about 2 inches apart. Bake 1 pan at a time.

Bake the cookies for 11-12 minutes. They will be light golden brown when ready. Cool on the baking sheet for 15 minutes to set up, and then transfer to a wire rack.

Wow! These photos make me want to make the batter right now, bake tonight and binge on Netflix and cookies! Thanks for including the non-sourdough version. I have'nt had the courage to try that yet.

Hi Emilie. Definitely going to try these right away!   Is it ok to use all-purpose flour?  And for future (my husband doesn't like chocolate chips) what about raisins instead of chocolate chips and a bit of quick oats for oatmeal cookies?  Thank you!

If baking from frozen, do they need to thaw? Or can they go straight in to the oven? How long would you recommend in the oven then if they were still frozen? 
Thank you!!! I baked one half and froze the other. They're SO GOOD!!!!!!!
-R

These were so good!! Didn’t even last a full day in my house!

This is definitely a keeper, great recipe! Just thought I’d point out that this recipe makes a lot more than 30 30g cookies. It made 49 plus all the raw dough I ate lol!!

I made these over the weekend and they were SO good! Perfect recipe for using sourdough starter. Will definitely make again, thank you!!!

I have baked soooo many choc chip cookies recipes over the past 10 weeks of iso life and they’ve all been average. Very average. I made these yesterday and they are phenomenal!!!!! Seriously the best choc chip cookies I’ve ever made.
I used olive oil 😱 as that’s all I had. The raw dough smelt and tasted so strongly of olive oil I was stressed I’d ruined them. But once they were cooked and properly cooled I couldn’t even tell there was olive oil in them.
Not sure I can ever make them again....I literally can’t stop eating them!!!!

thank you x infinity! i came for the beginner sourdough bread tutorial, i stayed for the buttermilk blueberry muffin recipe(i added lemon zest and juice), and now THIS!? my family and coworkers thank you!

Hi Emilie,

I made them today . The only difference was i used canola oil and since my butter was salted i didnt add salt. It was delicious but didnt come our chewy. I made only half the quanitty carefully measuring everything on a scale. I love chewy texture and thats one of the reason i tried this recipe seeing "Chewy" :) Let me know what would have gone wrong. What makes the cookie chewy where i went wrong.

I made these this weekend did times 5 I added 2 12 tsp cinnamon they are so good and soft used only ap flour did 1c unsalted butter 1/2 c rag and 1 cup butter flavored crisco  used a #50 scoop and got about 33 1/2 dozen I also added chopped nuts  to half of the dough the starter I used had been in the refrigerator  for 4 days and was good

I made this using only the weight measurements. 158 ml of canola oil is 144 grams - WAY too much oil, the batter was not usable. for the oil I would go by measure not be weight.

I just made these and they are yummy!  I added about a half cup of macadamia nuts in place of the last half cup of chocolate.  I altered the recipe for high altitude and it worked out perfectly!  The dough is so yummy too with that tablespoon of vanilla and brown sugar in it.  It is the most interesting cookie dough texture and was surprised that it wasn't sticky at all as you said to expect that texture.  I increased oven temp to 360 degrees for 10 minutes baking and decreased the sugar and baking soda content just a tad bc I am at 7,680 elevation.  Thanks for the unique sourdough cookie recipe!  Loving all your sourdough recipes, as I m new to baking with the mother!

Love this recipe. I used coconut oil in the recipe and it turned out wonderful. This is my go to recipe for chocolate cookies. I also only did the cookies with one tablespoon with the hopes they will last longer than a day. My teen and husband love these

I just bought your cookbook! It is fantastic! I have recommended your website to several of my friends. Your sandwich bread has made sourdough work at our house! Carrot cake is fantastic! Cranberry pecan bread was a huge win and the chocolate chip cookies/banana bread were so yummy!!!!!  Thank you so much!!! Your website has made sourdough easy...!

Hello, I just made the cookies and my family really likes it. Soft and chewy as described. Good way to use the sourdough starter. I just want to ask, would it be possible let to omit/reduce the oil and replace/increase it with the butter? I am not sure but it seems to less  buttery-smelling as I'd hoped. Many thanks!

I love how soft and chewy these turned out!  I like a little more butter flavor in my cookies, is the oil what keeps/makes them soft or can I substitute some/all the oil for butter?

These cookies are so yummy! They turned out perfectly. I had Maldon salt so I only added 1 tsp of salt and then used the flaked salt on top of the cookies. It was helpful to read some of the other comments because I would have measured the oil in ml instead of by cups. Thanks for a great recipe and a good way to use up sourdough discard!

Hmm it appears like your site ate my first comment (it was super long) so I guess I'll 
just sum it up what I submitted and say, I'm thoroughly enjoying 
your blog. I as well am an aspiring blog writer but I'm still new to everything.
Do you have any helpful hints for beginner blog writers?
I'd definitely appreciate it.

These are the best cookies I have ever made. Thank you!

I have made this recipe several times now with great success. I will say that three generations of my family unanimously agree that adding the flaked salt to the top of the cookie is the best!! Thanks for another great recipe.

These are absolutely incredible! I've enjoyed all of your recipes and this one might be my favorite so far! I made mine substituting coconut oil and adding heath bar pieces to my chocolate. They had an incredible texture, being crisp on the outside with a chewy middle. Perfectly buttery and not too sweet. Definitely making these again soon. Thank you!

Will never make any other chocolate cookie recipe. These are amazing. We have experimented and now use only the yolks of the eggs to reduce the water content as we prefer them a little less floppy (though still soft and chewy). Depending who’s cooking them we use dark, milk or white chocolate or a mix of all three! I freeze them as dough balls and they cook beautifully straight from frozen. I’m also working my way through your wonderful bread book and loving every recipe.

So good! We froze the cookie dough balls and for a month we have had fresh hot cookies a few times a week. Yum!  I bake at for exactly 12 minutes from frozen - once i baked a little longer and we really missed the melty chocolate center. We wrapped each ball in greased paper and froze in a gallon ziplock. There is probably an easier way but this keeps the balls from sticking together.

Thank you for this comment!! I froze some and was wondering how long to bake, also i freeze mine on a cookie sheet with a little space between them covered in plastic wrap and transfer to a ziplock once frozen

So good! I made 1/2 a batch, but wish I had read the comments about freezing  first. I will definitely make these again.

Very good cookies! My first time baking cookies and it’s super easy and straightforward.

I have cut down sugar by 40% and reduced oil to 60ml (use extra virgin oil) and cookies turned out very well. Thank you for sharing your recipes with us!

So the convection oven will be -20 from the recipe temperature?

Made these today and they taste amazing. However, my dough did feel quite wet and oily. I was careful to follow the recipe to the letter, but when the oil went in, it did feel like a lot. Looking at your photos, yours definitely look less greasy and more crumbly. Mine were like little greasy balls. Still came out tasting great, more cakey and crumbly than chewy I'd say. Any idea what I might be doing 'wrong'? Thanks!

Thanks for your response! I did use bread flour as well as plain. This time I reduced the oil to somewhere between 1/2 and 2/3 cup on the measuring jug (about 120ml). Batter came out absolutely perfect, so I reckon it's just adjusting to whatever flour I'm using! I made them with dark, milk and white chocolate and I'm now slightly worried as I can't seem to stop eating them!!! :D

Hello, fellow cookie monsters! These salty-sweet monster cookies are for you! They're thick, soft, chewy, nutty, and loaded with M&amp;Ms and chocolate!

Monster Cookies

unsalted butter, room temperature

peanut butter

egg, room temperature

old fashioned oats

M&Ms

mini chocolate chip

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

In a stand mixer fit with the paddle attachment, beat the butter and peanut butter until combined, about 2 minutes.

Add the sugar and beat on high speed until fluffy, about 2 minutes. Scrape down the bowl and add the the vanilla and the egg. Mix until combined.

Add the oats, baking soda, and salt and stir until combined. Fold in the M&amp;Ms and the chocolate chips.

Scoop the dough into 1 inch balls and place on prepared baking sheet. Bake for about 15 minutes (depending on the size of your cookies and your oven) or until the edge are golden brown and the centers have puffed up a little, but the middle is still underdone.

Allow to cool and enjoy with a glass of almond milk!

That's what it seems like, I don't know though.

Everyone at work loved these. Mine did not spread though so that was a little frustrating. Other than that they turned out perfect

Made these and they came out great. I wasn't able to fit them all on one cookie sheet though lol. But not complaining. These were great. My husband loathes oatmeal cookies and I didn't tell him about the oats in this and he's addicted. Glad I could change his mind thanks to this recipe.

Loved these!! However mine did not spread that much either. I used Jif PB and old fashioned oats!

Just made. Super yum. Ours fell a little flat ( perhaps I didn’t cream the butters &amp; sugar long enough?).  Next time around I’ll be doing half the brown sugar.

These were perfect!! Used a 3tbsp cookie dough scoop and the 15 minute cook time was perfect for crunchy and chewy cookies. Highly recommend!

Sooooo good. The only issue i had was that they were pretty crumbly/hard to keep together. Maybe next time i will try a combo of oats and flour. Otherwise AMAZING. I also had way more than 10!

Lush! Brown bakery recipes always impress

Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you&#39;ll love these bakery style snickerdoodles! 

Bakery Style Snickerdoodle Cookies

butter (softened)

white sugar

all purpose flour

Preheat the oven to 400 degrees and line baking sheets with parchment paper. Mix 2 teaspoons cinnamon and 1/4 cup sugar in a small bowl. Set aside.

Beat butter and sugar together using an electric mixer or stand mixer. Beat in eggs and vanilla.

Mix in cream of tartar, salt, baking soda and flour.

Scoop cookie dough using a 3 Tbsp. scoop (large cookies) or 2 Tbsp. scoop (regular cookies). Roll cookie dough balls in cinnamon and sugar mixture then place onto baking sheets.

Bake cookies 10-11 minutes for large cookies or 8-9 minutes for regular cookies.

Imediately remove cookies from baking sheet and transfer to a wire cooling rack.

https://content.jwplatform.com/videos/23ILGC06.mp4

Jumbo snickerdoodles that stay soft and chewy for days. Better than any from a bakery, you'll love these bakery style snickerdoodles!

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Top 4 soft and chewy recipes from across the web

The most viewed soft and chewy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed soft and chewy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine