Ingredients

The following ingredients have 18 Servings
  • 3 cups + 2 tbsp (406g) all purpose flour
  • 2 tsp cream of tarter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar, plus 5 tbsp (65g) for rolling
  • 1/2 cup (112g) brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups diced Granny Smith apples (about 3 apples, peeled)
  • 1 1/2 tbsp ground cinnamon
  • 1 3/4 tsp ground nutmeg

Instruction

  • Preheat oven to 350 degrees. Prepare a cookie sheet with a silicone baking mat or parchment paper.
  • Combine the flour, cream of tarter, baking soda and salt in a medium sized bowl. Set aside.
  • Add the butter, 1 cup of sugar and brown sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.
  • Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl, as needed.
  • Add the vanilla extract and mix until well combined.
  • Add the dry ingredients and mix until combined.
  • Gently stir in the diced apples. 
  • Use a scoop to create balls of one and a half tablespoons of cookie dough each. There will be a good bit of moisture, so just place the scoops onto a plate or something you can refrigerate or freeze. 
  • Chill the cookie dough. You can freeze it for 10-15 minutes or refrigerate for 20-30 minutes. If you leave it for too long, the moisture can actually make them softer though.
  • Combine the remaining 5 tablespoons of sugar with the cinnamon and nutmeg in another small bowl.
  • Roll the cookie dough balls in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.
  • Bake for 8-10 minutes or until the centers are just baked.
  • Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack to finish cooling.
  • Store leftover cookies in an airtight container for 3-4 days.