Ruby Chocolate Snickerdoodles

Instructions

1. 1

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

   Tip: Optional: use a silicone mat for easy cleanup.

2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl.

   Tip: Sift the baking soda for even distribution.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for best results.

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

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Don't overdo it – the dough should still be slightly crumbly.

6. 6

   Stir in the ruby chocolate chips and flaky sea salt.

   Tip: Add the chocolate chips last, so they don't get crushed.

7. 7

   Use a cookie scoop or spoon to form balls of dough, about 2 cm in diameter.

   Tip: Make sure they're evenly sized for even baking.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden.

   Tip: Don't overbake – the centers should still be slightly soft.

9. 9

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: This will help the cookies retain their shape.

10. 10

    Drizzle with ruby chocolate glaze and sprinkle with flaky sea salt, if desired.

    Tip: Get creative with your glaze – you can add a little water to thin it out if needed.