Orange Chocolate Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
My love for snickerdoodles got a major upgrade when I decided to add orange and dark chocolate to the mix. These cookies come together in under an hour, which makes them perfect for when you want something homemade without spending your whole afternoon in the kitchen. The bright citrus flavor plays beautifully against rich chocolate, and here's what I really love about it: dark chocolate is packed with antioxidants that are actually good for your heart. Best of all, you probably have most of these ingredients in your pantry already, so there's no need for a special trip to the store. Trust me, one bite and you'll understand why this became my go to cookie recipe.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 3baking soda
- 1salt
- 100unsalted butter
- 50orange juice
- 20orange zest
- 150dark chocolate chips
- 2eggs
- 1cream of tartar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Use parchment paper to prevent cookies from sticking
- 2
Whisk together flour, sugar, baking soda, and salt in a medium bowl.
Tip: Make sure to whisk until the mixture is well combined
- 3
In a large bowl, cream together butter and sugar until light and fluffy.
Tip: Use an electric mixer to speed up the process
- 4
Add orange juice and zest to the butter mixture and mix until combined.
Tip: Be careful not to overmix
- 5
Add eggs one at a time, mixing well after each addition.
Tip: Make sure to scrape down the sides of the bowl
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Tip: Be careful not to overmix
- 7
Fold in dark chocolate chips.
Tip: Make sure they are evenly distributed
- 8
Scoop the dough into balls, about 20g each.
Tip: Use a cookie scoop to get uniform balls
- 9
Roll the balls in granulated sugar to coat.
Tip: Make sure to coat evenly
- 10
Place the balls onto the prepared baking sheet, leaving about 5cm of space between each cookie.
Tip: Make sure they are not touching each other
- 11
Bake for 12-15 minutes or until the edges are set.
Tip: Keep an eye on them to prevent overcooking
- 12
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Make sure they are completely cool before storing
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