Salted Chocolate Speculaas

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a rack in the middle of the oven for even baking.

2. 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. 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. 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. 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. 6

   Gradually mix the dry ingredients into the wet ingredients until just combined.

   Tip: Avoid overmixing to maintain the cookie's texture.

7. 7

   Stir in the melted chocolate until well combined.

   Tip: Make sure the chocolate is evenly distributed throughout the dough.

8. 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. 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. 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. 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. 12

    Transfer the cookies to a wire rack to cool completely.

    Tip: This will help the cookies retain their shape and texture.