While pumpkin treats are the show come October, the smell of something cinnamon in the oven is about as Fall as it gets for me.  I always enjoy a solid snickerdoodle… however, a really aggressive amount of cinnamon in the coating… combined with changing leaves… and a chai tea while I’m at it… is a huge bonus.  Not to mention the fact that these are thick, buttery, soft/chewy and loaded with chocolate chunks.  These snickerdoodles go head to head with any pumpkin cookie.

You’ll need:

For Cookies

• 0.75 cup butter, at room temp
• 0.75 cup sugar
• 1 large egg
• 2 teaspoon vanilla extract
• 0.5 teaspoon baking soda
• 0.5 teaspoon cream of tartar
• 0. Teaspoon salt
• 2 cups flour
• 1.25 cup chocolate chunks

For Coating

• 1/3 cup sugar
• 2 tablespoons ground cinnamon

To Make:

1. Preheat oven to 350 degrees F.
2. Cream butter and sugar with electric beaters until light and fluffy (a good couple minutes).  Add egg and vanilla and beat until combined.
3. Add baking soda, cream of tartar and gently combine with a wood spoon.  Slowly stir in flour with a wooden spoon until just before combined.  Stir in chocolate chunks.
4. Combine sugar and cinnamon in a small bowl for coating
5. Scoop three tablespoons of cookie dough into a ball and roll in coating mixture.  Place on parchment lined baking sheet (I only did six per sheet to ensure they would have enough space).  Flatten slightly with the back of a measuring cup.
6. Bake for 10 minutes.  They won’t seem done but they are, do not overbake.  Let cool for 10 minutes.
7. Store in airtight container, mine still tasted great on day four although nothing beats warm out of the oven.

Inspired by CrazyforCrust