Milk Chocolate Snickerdoodles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   Whisk together the flour, baking soda, salt, and cinnamon in a medium bowl.

   Tip: Make sure to sift the dry ingredients for even distribution.

3. 3

   In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.

   Tip: Use the mixer on medium speed for about 3 minutes.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Stop the mixer when the dough starts to come together.

6. 6

   Stir in the milk chocolate chips.

   Tip: Use a spatula to fold the chocolate chips into the dough.

7. 7

   Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the cookies retain their shape while baking.

8. 8

   Scoop the dough into balls, about 1 tablespoon each.

   Tip: Leave about 2 inches of space between each cookie.

9. 9

   Roll each ball in the sugar mixture to coat.

   Tip: Use a plate or tray to contain the sugar.

10. 10

    Bake for 12-15 minutes or until the edges are set.

    Tip: Keep an eye on the cookies as they bake, as they can go from perfectly cooked to burnt quickly.

11. 11

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cookies cool completely before storing in an airtight container.

12. 12

    Store the cookies in an airtight container at room temperature for up to 5 days.

    Tip: Freshly baked cookies are best consumed within a day or two.