Salted Chocolate Speculaas
Prep
15 mins
Cook
30 mins
Servings
8
Difficulty
Easy
You've got to try these salted chocolate speculaas cookies I've been making lately. They come together in just 45 minutes from start to finish, making them perfect for when you want something homemade without spending all afternoon in the kitchen. The warm cinnamon and chocolate create this wonderful flavor combo, while the coarse sea salt on top really makes everything pop. Cinnamon is fantastic for helping regulate blood sugar, so you can feel a little better about indulging. Best part? You probably have most of these ingredients sitting in your pantry right now, which means minimal shopping and maximum deliciousness.
Ella x
Ingredients
- 250all-purpose flour
- 125 softenedunsalted butter
- 150 granulatedsugar
- 50 softenedbrown sugar
- 2eggs
- 1 liquidvanilla extract
- 2 groundcinnamon
- 2 flakessalt(finely ground)
- 100semi-sweet chocolate chips
- 5coarse sea salt(crushed)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Use a rack in the middle of the oven for even baking.
- 2
Whisk together the flour, cinnamon, and salt in a medium bowl. Set aside.
Tip: Make sure to whisk well to incorporate the salt evenly.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Take your time and ensure the mixture is smooth and well combined.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir well to ensure the chocolate is fully incorporated.
- 6
Gradually mix the dry ingredients into the wet ingredients until just combined.
Tip: Avoid overmixing to maintain the cookie's texture.
- 7
Stir in the melted chocolate until well combined.
Tip: Make sure the chocolate is evenly distributed throughout the dough.
- 8
Scoop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
Tip: Leave about 2 inches of space between each cookie to allow for spreading.
- 9
Sprinkle the crushed sea salt on top of each cookie before baking.
Tip: This will add a nice textural element and flavor contrast to the cookie.
- 10
Bake for 10-12 minutes or until the edges are lightly golden.
Tip: Keep an eye on the cookies as they can burn quickly.
- 11
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: This will help the cookies set and become easier to handle.
- 12
Transfer the cookies to a wire rack to cool completely.
Tip: This will help the cookies retain their shape and texture.
Recipe Variations
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