Giant Bakery-Style White Chocolate Snickerdoodle Cookies
Giant Bakery-Style White Chocolate Snickerdoodle Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed and softened
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 11 ounces Ghirardelli Classic White Chocolate Chips
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min
- 3
Add the large egg to the creamed mixture and beat until just combined. Scrape down the sides of the bowl, then add the pure vanilla extract and mix until fully incorporated.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 5
Gently fold in the Ghirardelli Classic White Chocolate Chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 6
In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating. Scoop out 'really big' portions of dough (approximately 1/2 cup each). Shape them into tall, rustic, and imperfectly shaped balls. You should get 6 giant cookies.
⏱️ 5 min
- 7
Roll each dough ball generously in the cinnamon sugar mixture, ensuring it is thoroughly coated on all sides.
⏱️ 3 min
- 8
Place the coated dough balls on the prepared baking sheets, leaving ample space between them (3 cookies per sheet). Keep them tall and imperfectly shaped to achieve a rustic, bakery-style vibe for the finished cookies.
⏱️ 1 min
- 9
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers still appear slightly gooey and soft. The high baking temperature helps create a golden exterior while maintaining a wonderfully gooey interior.
⏱️ 12 min•🌡️ 400
- 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set without breaking.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Bakery-Style White Chocolate Snickerdoodle Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, cubed and softened
- 1 1/2 cups light brown sugar, packed
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 11 ounces Ghirardelli Classic White Chocolate Chips
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
Preheat your oven to 400°F. Line two large baking sheets with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and packed light brown sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
⏱️ 3 min - 3
Add the large egg to the creamed mixture and beat until just combined. Scrape down the sides of the bowl, then add the pure vanilla extract and mix until fully incorporated.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 5
Gently fold in the Ghirardelli Classic White Chocolate Chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 6
In a shallow bowl, combine the granulated sugar and ground cinnamon for the coating. Scoop out 'really big' portions of dough (approximately 1/2 cup each). Shape them into tall, rustic, and imperfectly shaped balls. You should get 6 giant cookies.
⏱️ 5 min - 7
Roll each dough ball generously in the cinnamon sugar mixture, ensuring it is thoroughly coated on all sides.
⏱️ 3 min - 8
Place the coated dough balls on the prepared baking sheets, leaving ample space between them (3 cookies per sheet). Keep them tall and imperfectly shaped to achieve a rustic, bakery-style vibe for the finished cookies.
⏱️ 1 min - 9
Bake for 10 to 12 minutes, or until the edges are golden brown and the centers still appear slightly gooey and soft. The high baking temperature helps create a golden exterior while maintaining a wonderfully gooey interior.
⏱️ 12 min•🌡️ 400 - 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set without breaking.
⏱️ 10 min