Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon of salt
  • 1 cup unsalted butter (2 sticks)
  • 1 1/4 cup brown sugar (packed )
  • 1/2 cup granulated sugar
  • 1 large egg (plus 1 egg yolk)
  • 1/2 teaspoons vanilla extract
  • 1 tablespoon heavy cream (or milk)
  • white chocolate snaps (we buy ours at Orsongygi. www.Gygi.com)
  • 1/4 cup sugar
  • 2 teaspoons cinnamon

Instruction

  • In a medium bowl, whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt..
  • Melt the butter in a saucepan over medium heat until the butter begins to foam.
  • Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to turn amber on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
  • Immediately transfer the butter to a bowl to prevent burning.
  • Set aside to cool for a few minutes.
  • In the bowl of a standing mixer or mixing bowl and electric mixer, mix the butter and sugars until thoroughly blended.
  • Beat in the egg, yolk, vanilla, and cream until combined.
  • Add the dry ingredients slowly and beat on low-speed just until combined.
  • Chill your dough overnight or at least place in freezer for 30 minutes if you are in a hurry, although this can change the texture of the dough.
  • Preheat the oven to 350 degrees.
  • Once dough is chilled measure about 2 tablespoons of dough and roll into a ball, smash the dough flat in your hand and place two white chocolate pieces on the dough, folding the dough around it to create a ball again.
  • Meanwhile mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl.
  • Roll balls in cinnamon-sugar mixture.
  • Place dough balls on cookie sheet, 2 inches apart.
  • Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown.
  • Cool the cookies on the sheets at least 2 minutes so as to not burn your mouth with the hot chocolate center.
  • Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
  • Repeat with remaining dough.