Chocolate Palmiers

Instructions

1. 1

   Preheat the oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Ensure the parchment paper is large enough to accommodate the palmiers without overlap.

2. 2

   In a medium bowl, whisk together the flour, confectioner's sugar, cocoa powder, and baking powder.

   Tip: Adequate whisking ensures the ingredients are evenly combined.

3. 3

   In a large bowl, cream the butter and granulated sugar until light and fluffy.

   Tip: Avoid overbeating, which may result in a dense pastry.

4. 4

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

   Tip: Use room-temperature eggs for a lighter texture.

5. 5

   Gradually incorporate the dry ingredients into the wet ingredients, mixing until a dough forms.

   Tip: Don't overmix; this can lead to tough palmiers.

6. 6

   Add the chopped hazelnuts, unsalted chocolate chips, and sea salt. Mix until they are evenly distributed throughout the dough.

   Tip: If using chocolate chips, be careful not to overmix, which may cause them to break down.

7. 7

   Divide the dough into 6 equal pieces. Roll each piece into a thin sheet, about 1/8 inch thick.

   Tip: A uniform thickness ensures even cooking and prevent the palmiers from becoming too crispy.

8. 8

   Cut each sheet into a palmier shape, roughly 4 inches long and 1 inch wide.

   Tip: A sharp knife is essential for creating crisp edges.

9. 9

   Place the palmiers on the prepared baking sheet, leaving about 1 inch of space between each.

   Tip: Mold the palmiers into their desired shape while still warm, as this will help them retain their shape during baking.

10. 10

    Bake for 18-20 minutes or until the palmiers are golden brown.

    Tip: Keep an eye on them to avoid overcooking.

11. 11

    Remove from the oven and let cool on the baking sheet for 5 minutes.

    Tip: This allows the palmiers to retain their shape and helps them set.

12. 12

    Transfer the palmiers to a wire rack to cool completely.

    Tip: Serve immediately, or store in an airtight container for up to 3 days.