Salted Chocolate Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My love for chocolate desserts took a delicious turn when I discovered how beautifully dark chocolate plays with warming spices and flaky sea salt. These snickerdoodles come together in under an hour, making them perfect for weeknight baking without any fussy techniques. Dark chocolate is packed with antioxidants that make indulging feel a little less guilty, and the combination of cinnamon and cayenne adds such an unexpected depth that people won't stop talking about them. Best of all, you probably have most of these ingredients on hand already, so there's no need for a special shopping trip.
Ella x
Ingredients
- 250 gall-purpose flour
- 1 gbaking soda(sodium-based)
- 1 gsalt
- 200 gdark chocolate chips
- 100 gunsalted butter(at room temperature)
- 150 gwhite granulated sugar
- 100 gbrown sugar
- 2large eggs
- 1 mLvanilla extract(high-quality)
- 1 gcinnamon
- 1 gground cayenne pepper
- 100 gsemi-sweet chocolate chunks
- 10 gflaky sea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: for easy cleanup
- 2
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper.
Tip: whisk thoroughly
- 3
In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes.
Tip: scrape down the sides
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: scrape down the sides
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: cool slightly
- 6
In a separate bowl, whisk together the flour mixture and melted chocolate until just combined.
Tip: do not overmix
- 7
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Tip: do not overmix
- 8
Roll the dough into balls, about 1 inch in diameter. Roll each ball in flaky sea salt to coat.
Tip: for an extra crunchy coating
- 9
Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
Tip: do not overcrowd
- 10
Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft.
Tip: do not overbake
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