Hey y’all. It’s been two weeks since my last post rather than the typical one. It wasn’t intentional, I’m just super preoccupied with the goings-on of RL and apart of RL for me right now is getting ready to finish out one stage of my life and transition into a completely different one. I’m a bit on the frazzled side most of the time, but in a good way. Just send me lots and lots of good vibes over the next few weeks.
I’m pretty picky when it comes to my preferences for cookies. It’s a texture thing for me. I do prefer to make them for myself at home just because my texture preferences for cookies are very particular, and I know that I have a better chance at getting the texture that I want in the cookie if I do it myself.
Snickerdoodles are one of those cookies where the texture is key and for that reason, if I want one, I’m more than likely just going to bake it rather than buy. I’d had my eye on this recipe to try out for a while and it really only needed sone modifications in the technique to get it to where it needed to be.
Most snickerdoodles are just flavored with cinnamon, but these have added flavor and texture with the addition of both toasted pecans and chopped Heath chocolate bars. I do recommend giving them the overnight chill in the fridge. There are very few cookie recipes where I don’t do this, as I find that chilled dough just results in a better textured cookie that won’t spread like a pancake when you bake it.
This is truly a next level snickerdoodle. The combination of cinnamon, chocolate and pecans just really works and I’m not sure if I’m ever going to be go back to making them the plain way every again.
Wear a mask. Social distance. If you haven’t already, get the vaccine when you can. Be kind.
- 2 cups all purpose flour
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 2 sticks (16 tablespoons) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1/4 cup packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extraxt
- Five 1.4-ounce chocolate toffee bars, chopped
- 3/4 cup toasted pecans, finely chopped
Whisk together the flour, cinnamon, salt and baking soda in a medium bowl.
In the bowl of a standing mixer, or using a handheld one, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract and beat until just combined.
With the mixer on low speed, gradually add the dry ingredients. Beat on low until just combined. Add the chopped chocolate toffee bars and pecans and stir to combine.
Use a 1/3 cup measuring cup or a cookie scoop to scoop leveled mounds of cookie dough. Roll each mound into a ball. Transfer cookie dough balls to a plastic container (place a layer of wax paper, foil or parchment paper in between the top and bottom layer of dough balls so they don’t stick together). Cover the plastic container and refrigerate overnight.
Adjust the oven rack to the middle position and preheat to 375 degrees F. Line 3 baking sheets with parchment paper.
Arrange the cookie dough balls evenly spaced out on the baking sheets. Use the heel of your hands to gently press them down about 1 1/2-2 inches.
Bake the cookies on the middle rack of the oven for about 10-12 minutes, until the edges are rippled and golden brown and the center is soft. Lift the baking sheet up a few inches, then let it tap down once against the flat surface of a countertop.
Let the cookies cool on the baking sheets, about 10 minutes. Transfer to a wire rack to cool completely. Repeat baking process with the remaining baking sheets.
Also linking this up to Fiesta Friday #379.