Ruby Chocolate Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These ruby chocolate snickerdoodles are my go to when I want something special without spending hours in the kitchen. The whole thing comes together in under an hour, which means you can have warm, gorgeous cookies ready before dinner time. I love that ruby chocolate brings this naturally beautiful pink hue without any artificial food coloring, and it's actually packed with antioxidants. The brown sugar adds moisture and depth while keeping the ingredient list simple and budget friendly. Flaky sea salt on top balances the sweetness perfectly and gives you that little textural surprise in every bite. Trust me, these are about to become your new favorite cookie.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda(sifted)
- 1 gsalt
- 200 ggranulated sugar
- 150 gbrown sugar
- 200 gruby chocolate chips
- 120 gbutter
- 2 nulllarge eggs
- 1 mlvanilla extract(high-quality)
- 20 gflaky sea salt
- 50 gruby chocolate glaze
Detail level
Instructions
- 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
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Sift the baking soda for even distribution.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 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
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
Stir in the ruby chocolate chips and flaky sea salt.
Tip: Add the chocolate chips last, so they don't get crushed.
- 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
Bake for 10-12 minutes, or until the edges are lightly golden.
Tip: Don't overbake – the centers should still be slightly soft.
- 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
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.
Recipe Variations
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