Cinnamon Sugar cookies and White Chip Chocolate Cookies

These were surprisingly cakey. I've been baking cookies like crazy mostly chewy. So when I bit into these I was surprised. By way of ease and preference to encourage chewiness, I melt the butter before I mix it with the sugar. So instead of creaming the butter and sugars with my mixer I just use my handy whisk.

I figured the butter in the cinnamon sugar cookies rehardened as I chilled the dough attributing to the cakeiness. On another note *** I try to reduce butter and sugar as much as possible when baking pastries.

Cinnamon Sugar cookies (Makes about 30 cookies)
-2 T. White sugar
-2 t. Cinnamon
-3/4 c. Butter
-2/3 c. Brown sugar
-1/4 c. White sugar
-2 eggs
-2 t. Vanilla extract
-2 1/2 c. (9.9 ozs) AP flour
-3/4 t. Baking soda
-1/2 t. Cinnamon
-1/4 t. Salt

1. Combine 2 T sugar and 2 t cinnamon. Set aside. 2. Cream/mix butter, brown sugar, white sugar till light and fluffy. Add eggs and vanilla. 3. In separate bowl combine flour, baking soda, cinnamon, salt. Slowly add dry ingredients to butter mixture. Dough will be runny. Chill or freeze for 20 mins to an hour. 4. Preheat oven to 325. Cookie scoop and round dough to dip in cinnamon sugar. Can double dip if leftover. 5. Cook for 8-10 mins.

White Chip Chocolate cookie (about 30 cookies)
-3/4 c. Butter
-2/3 c. Brown sugar
-1/2 c. White sugar
-2 eggs
-2 t. Vanilla extract
-2 c. AP flour
-3/4 c. Unsweetened cocoa powder
-1 t. Baking soda
-1/2 t. Salt
-1 2/3 c. White chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. 2. Whisk melted butter with brown sugar and white sugar till light and fluffy. Add eggs and vanilla. 3. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add dry ingredients to butter mixture. Mix until just combined. Stir in white chocolate chips. 4. Bake 8-10 mins.