Salted Chocolate Cantuccini

Instructions

1. 1

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

   Tip: Optional: For a crisper cookie, bake for 25 minutes.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and browned sugar.

   Tip: Ensure the dry ingredients are evenly mixed.

3. 3

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

   Tip: Be patient; this process takes time.

4. 4

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth; avoid burning the chocolate.

5. 5

   In a separate bowl, whisk together the eggs, vanilla extract, and unsalted milk.

   Tip: Ensure the mixture is well combined.

6. 6

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

   Tip: Be gentle to avoid overmixing.

7. 7

   Fold in the melted chocolate and fine sea salt until evenly distributed.

   Tip: Avoid overmixing the dough.

8. 8

   Scoop the dough into balls, about 1-inch in diameter. Place on the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Leave room for spreading.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Avoid overbaking; the cookies should be soft in the center.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Allow the cookies to set before serving.

11. 11

    Once cooled, pair the cantuccini cookies with your favorite gelato or whipped cream for the perfect Italian-inspired treat.