soft, chewy and thick cookies
- 405g flour (3 and 1/4 cups)
- 2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 230g butter (1 cup), softened
- 1 vanilla bean
- 250g granulated sugar (1 and 1/4 cup)
- 2 eggs and 1 extra yolk
- 2 tablespoons granulated sugar
- 2 and 1/2 teaspoons cinnamon
- In a shallow bowl, mix together the sugar and cinnamon and set aside.
- Preheat oven to 180°C or 350°F and fit two baking sheets with parchment paper or silicon mats.
- Whisk together the flour, cream of tartar, baking soda, cinnamon and salt. Slice the vanilla bean lenghtwise and scrape out the seeds.
- In a seperate bowl, add the butter and vanilla seeds and beat until pale and fluffy, about 2 minutes. Add in the sugar continue beating and then the eggs one at a time, beating well after each addition.
- Add the dry ingredients into the butter mixture and mix just until no flour clumps remain. With an ice cream scoop, scoop out a portion and form into a ball. Then roll in the cinnamon sugar mixture and place onto a baking sheet.
- Bake for 10-11 minutes (cookies will still be soft but firm up when they cool).
- Keep the dough chilled between batches.
- Store cookies in an airtight container at room temperature.
- You can store the dough, wrapped in plastic foil, up to 2 days in the fridge, or freeze for up to 3 months. Or you can freeze the already baked cookies.