Snickerdoodle Cookies with Mocha Dipping Sauce
Crispy-edged chocolate chip cookies meet a smooth coffee dipping sauce for the ultimate indulgence. Sweet, rich, and unapologetically over-the-top.
Ingredients
For the Cookies:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups chocolate chips
For the Coffee Dipping Sauce:
- 1 cup brewed strong coffee
- ½ cup heavy cream
- 1 tbsp brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) because cookies wait for no one.
- In a bowl, whisk together flour, baking soda, and salt like a baking pro.
- In another bowl, beat butter, sugars, and vanilla until smooth and irresistible.
- Add eggs one at a time, mixing well like your dessert depends on it.
- Gradually add dry ingredients, forming the best cookie dough of your life.
- Stir in chocolate chips, resisting the urge to eat it all raw.
- Scoop dough onto a baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until golden brown and slightly crisp on the edges.
- While the cookies bake, heat coffee, cream, and sugar in a saucepan over medium heat.
- Stir and let it simmer until slightly thickened—don’t walk away and let it burn.
- Add vanilla, stir, and remove from heat before you mess it up.
- Let cookies cool slightly, then serve with warm coffee dipping sauce for peak dessert perfection.
Notes
Nutritional Values (Per Serving)
Calories: 320Total Fat: 18g
Saturated Fat: 10g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Vitamins and Minerals (Per Serving)
Vitamin B12: 2%Vitamin D: 6%
Calcium: 4%
Iron: 10%
Potassium: 5%
Additional Notes/Tips to Enhance the Flavor
- Use dark chocolate chips for a rich, intense bite.
- Sprinkle sea salt on warm cookies for that perfect sweet-salty balance.
- Let the coffee sauce cool slightly for a thicker, creamier dip.
- Store leftover cookies in an airtight container—if there are any left.