More Than One and Less Than 2

Chocolate-chip and snickerdoodle combination

• Ready In: 45 mins
• Yields: 60 approx. 5 dozen

Ingredients

• Chocolate chip side

• 1  cup unsalted butter
• 2 1⁄4 cups all-purpose flour or 2 1⁄4 cups bread flour
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1⁄4 teaspoon sugar
• 1 1⁄4 cups brown sugar
• 1  egg
• 1  egg yolk
• 2  tablespoons milk
• 1⁄2 teaspoon vanilla
• 2  cups  semi-sweet chocolate chips

• Snickerdoodle half

• 3 3⁄4 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon cream of tartar
• 1  cup butter or 1  cup margarine
• 2  cups sugar
• 2  eggs
• 1⁄4 cup milk
• 1  teaspoon vanilla
• 3  tablespoons sugar
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 350°F.
2. Note: The chocolate chip dough must be refrigerated for at least an hour, so let it chill while you are making the snickerdoodle side!
3. Grease cookie sheets or use parchment paper.
4. For the chocolate chip side:
5. Melt the butter in a medium saucepan over low heat.
6. Sift together the flour, salt, and baking soda and set aside.
7. Pour the melted butter in the mixer's work bowl.
8. Add the sugar and brown sugar to melted butter.
9. Cream the butter and sugars on medium speed.
10. Add the egg, yolk, 2 tablespoons milk and vanilla and mix until well combined.
11. Slowly incorporate the flour mixture until thoroughly combined.
12. Stir in chocolate chips. Chill this dough for at least an hour before rolling into 3/4 inch size balls to match up with the snickerdoodle side.
13. For the snickerdoodle side:
14. Stir together flour, soda, cream of tartar, and 1/2 teaspoon salt.
15. Beat butter for 30 seconds; add the 2 cups sugar and beat until fluffy.
16. Add eggs, milk and vanilla; beat well.
17. Add dry ingredients to beaten mixture, until well combined.
18. Form dough into 3/4 inch size balls. Roll balls in 3 tbsp sugar and 1 teaspoon cinnamon mixture.
19. Take one of each ball and form them against each other (side to side) and flatten slightly. Bake until done. Enjoy.