Chilli Chocolate Snickerdoodles

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.

   Tip: Make sure to sift the flour before using.

3. 3

   In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy.

   Tip: Start with a slow speed and increase as needed.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Gradually mix the dry ingredients into the wet ingredients until just combined.

   Tip: Be careful not to overmix.

7. 7

   Add the melted chocolate and mix until a dough forms.

   Tip: If the dough seems too dry, add a little more milk.

8. 8

   Stir in the chilli flakes, cinnamon, and cayenne pepper.

   Tip: Adjust the heat level to your liking.

9. 9

   In a small bowl, mix together the cinnamon and sugar.

   Tip: This will be the topping for your snickerdoodles.

10. 10

    Roll the dough into balls, about 2cm in diameter.

    Tip: Make sure they are evenly sized for even baking.

11. 11

    Roll each ball in the cinnamon sugar mixture to coat.

    Tip: Press the mixture gently onto the dough to adhere.

12. 12

    Place the snickerdoodles on the prepared baking sheet, leaving about 5cm of space between each cookie.

    Tip: This will allow them to spread a little during baking.

13. 13

    Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft.

    Tip: Keep an eye on them after 8 minutes, as they can burn quickly.

14. 14

    Remove from the oven and let cool on the baking sheet for 5 minutes.

    Tip: Then, transfer to a wire rack to cool completely.