Salted Chocolate Cantuccini
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Making cantuccini at home has completely changed my baking routine, and this salted chocolate version is my absolute favorite. There's something magical about the contrast between rich dark chocolate and that subtle salty bite that keeps you reaching for just one more cookie. The best part is how quick they come together, ready in under forty minutes from start to finish. Dark chocolate is packed with antioxidants that make these feel a bit less guilty, and honestly, the simplicity of the ingredients means you probably have most of them in your kitchen right now. These crunchy Italian style biscuits are perfect for dunking in coffee or gifting to friends.
Ella x
Ingredients
- 400all-purpose flour
- 200 gunsalted butter
- 200 ggranulated sugar
- 400 gdark chocolate chips
- 20 gfine sea salt
- 2 egglarge eggs
- 20 gbaking powder
- 10 mLvanilla extract
- 100 mLunsalted milk
- 50 gbrowned sugar
Detail level
Instructions
- 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
In a medium bowl, whisk together the flour, baking powder, and browned sugar.
Tip: Ensure the dry ingredients are evenly mixed.
- 3
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Tip: Be patient; this process takes time.
- 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
In a separate bowl, whisk together the eggs, vanilla extract, and unsalted milk.
Tip: Ensure the mixture is well combined.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Tip: Be gentle to avoid overmixing.
- 7
Fold in the melted chocolate and fine sea salt until evenly distributed.
Tip: Avoid overmixing the dough.
- 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
Bake for 15-20 minutes, or until the edges are lightly golden.
Tip: Avoid overbaking; the cookies should be soft in the center.
- 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
Once cooled, pair the cantuccini cookies with your favorite gelato or whipped cream for the perfect Italian-inspired treat.
Recipe Variations
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