This is a twist on an oldie but goodie from ambitiouskitchen.com. A little deeper, richer flavor is created by the browned butter and dark brown sugar. Chewy, cinnamony goodness!
2½ cups flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp of salt
1 cup unsalted butter
1¼ cup dark brown sugar
1/2 cup sugar
1 large egg plus 1 egg yolk
1 tsp vanilla
1 Tbl plain greek yogurt
For rolling mixture:
1/4 cup sugar
2 tsp cinnamon
Whisk together flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk consistently during this process. After a couple of minutes, the butter will begin to brown 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.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined.
Chill dough for at least 3 hours, or place in freezer for 30 minutes. Dough should be VERY cold. If you desire a ‘puffy’ cookie, place them in the fridge overnight.
Preheat oven to 350°. Scoop out dough (about 2 tablespoons each) and roll into balls. 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 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies to a wire rack to cool completely.
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