Salted Chocolate Florentines

Instructions

1. 1

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

   Tip: Use a high-quality chocolate for the best flavor.

2. 2

   In a medium saucepan, melt the chocolate over low heat, stirring occasionally.

   Tip: Use a spatula to scrape the sides of the pan and ensure even melting.

3. 3

   Remove the saucepan from the heat and stir in the sugar, brown sugar, and butter until smooth.

   Tip: Let the mixture cool slightly before adding the eggs.

4. 4

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

   Tip: Scrape down the sides of the bowl as needed to prevent lumps.

5. 5

   Gradually add the flour to the chocolate mixture, stirring until just combined.

   Tip: Be careful not to overmix, as this can lead to tough cookies.

6. 6

   Stir in the toasted almonds and flaky sea salt.

   Tip: Use a rubber spatula to distribute the ingredients evenly.

7. 7

   Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.

   Tip: Don't overcrowd the baking sheet, as this can cause the cookies to spread too much.

8. 8

   Bake for 12-15 minutes or until the edges are set and the centers are just slightly soft.

   Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   Allow the cookies to cool completely before storing them in an airtight container at room temperature.

   Tip: These cookies are best enjoyed fresh, but they can be stored for up to 5 days.