Apple Snickerdoodles

Apple Snickerdoodles ½ cup unsalted butter-melted 4 Tablespoons brown sugar ½ cup granulated sugar 1 teaspoon vanilla one small apple- peeled and shredded 1 ½ cup flour ¼ teaspoon baking soda ¼ teaspoon baking powder 2 teaspoons cinnamon ¼ teaspoon salt 3.5 oz white chocolate chopped into small chunks white chocolate chips for decoration For coating: ½ cup granulated sugar 1 teaspoon cinnamon First, in a bowl stir together dry ingredients: flour, baking soda, baking powder, salt and 2 tsp. cinnamon, set aside. In medium bowl whisk together melted butter, brown sugar, ½ cup granulated sugar and vanilla, until no lumps remain. Fold in shredded apple, stir until evenly combine. Add flour mixture and stir well with a spoon or spatula until all well combined. Fold in white chocolate chunks and chill the dough at least 30 minutes. You MUST CHILL THE DOUGH! Preheat the oven to 350 F, line two baking sheets with parchment paper and set aside. In a small bowl stir together ½ cup granulated sugar and 1 teaspoon cinnamon. Roll 1 ½ Tablespoon of cookie dough into the ball, then roll into cinnamon sugar mixture to coat well each ball and arrange onto baking sheet leaving 2-3 inch space apart. Slightly flatten each cookie ball and bake for 8-10 minutes on 350 F. The cookies will spread but still look uncooked and will be very soft to touch, but don’t dry them out. They will become crispy on the outside as they cool. When remove them from the oven immediately press a few white chocolate chips into tops of warm cookies. The chips will melt and stick to the cookie. Cool the cookies 5-10 mins onto baking sheet, then transfer to a wire rack to cool completely.