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1
Preheat the oven to 400 degrees F.
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2
Heat the cider in a medium skillet over medium-high heat until it comes to a boil.
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3
Continue to cook until syrupy and reduced to about 2 tablespoons, 12 to 14 minutes.
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4
Set aside to cool slightly.
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5
Whisk the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl until smooth.
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6
Beat the butter with 1/2 cup of the granulated sugar and the light brown sugar in a separate bowl on medium-high speed until fluffy and smooth, 2 to 3 minutes.
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7
Beat in the reduced cider and the egg (the mixture may look slightly curdled).
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8
Stir in the flour mixture and 1/4 cup of the chopped apple chips until combined.
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9
Stir together the remaining 3 tablespoons of granulated sugar, 2 tablespoons of chopped apple chips and the apple pie spice in a small bowl.
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10
Roll heaping tablespoons of dough into balls, using lightly moistened hands if the dough is too sticky, and then roll in the spiced sugar mixture.
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11
Place the dough balls 3 inches apart on ungreased baking sheets and top with a few pieces of whole apple chips.
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12
Bake until the edges are just set but centers are still soft, 11 to 13 minutes, rotating pans halfway through the baking time.
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13
Cool 2 to 3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.
