Salted Chocolate Snickerdoodles

Instructions

1. 1

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

   Tip: for easy cleanup

2. 2

   In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cayenne pepper.

   Tip: whisk thoroughly

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes.

   Tip: scrape down the sides

4. 4

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

   Tip: scrape down the sides

5. 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. 6

   In a separate bowl, whisk together the flour mixture and melted chocolate until just combined.

   Tip: do not overmix

7. 7

   Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

   Tip: do not overmix

8. 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. 9

   Place the balls onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

   Tip: do not overcrowd

10. 10

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

    Tip: do not overbake