Salted Chocolate Langues de Chat

Instructions

1. 1

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

   Tip: Use a wire rack for even cooling.

2. 2

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

   Tip: Don't overmix the dry ingredients.

3. 3

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

   Tip: Use an electric mixer for best results.

4. 4

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

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

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

   Tip: Stir until smooth and glossy.

6. 6

   Add the melted chocolate to the butter mixture and stir until well combined.

   Tip: Be careful not to overmix.

7. 7

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

   Tip: Don't overmix, or the dough will be tough.

8. 8

   Transfer the dough to a lightly floured surface and roll out to a thickness of about 3mm.

   Tip: Use a pasta machine or a rolling pin for best results.

9. 9

   Cut out rectangles of dough using a pastry cutter or a knife.

   Tip: Try to make the rectangles as uniform as possible.

10. 10

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

    Tip: Don't overcrowd the baking sheet.

11. 11

    Bake for 15-20 minutes, or until the pastries are golden brown.

    Tip: Rotate the baking sheet halfway through the baking time.

12. 12

    Allow the pastries to cool completely on the baking sheet.

    Tip: Don't touch the pastries until they are completely cool.