Chocolate Panettone Cookies

Preheat the oven to 180°C and line two baking sheets with parchment paper.

In a bowl, sift the flour, baking powder, baking soda, and salt.

In another bowl, beat butter, brown and refined sugar until you get a light cream.

Add the eggs, one at a time, and the vanilla, mixing well.

Gradually incorporate the dry ingredients, stirring until the batter is homogeneous.

Mix the chocolate chips into the dough.

Stuff each cookie with 1 teaspoon of cream cheese and cover with another spoonful of dough.

Bake for 12‑14 minutes, until the edges are golden.

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Unmold and, when cold, cover with melted semi-sweet chocolate.

Follow the steps in the Ingredients section to prepare the dough and bake the cookies.

When they are cool, simply brush each cookie with the melted chocolate.

Use butter at room temperature to make it easier to incorporate.

Sift the dry ingredients again before adding them to prevent lumps.

For a more authentic flavor, add 1 teaspoon of brandy to the dough.

If you prefer crispy cookies, increase the oven time by 2 minutes.

Not measuring the butter correctly results in greasy cookies.

Adding the chocolate too early can make the batter runny.

Baking face down, at a lower temperature, prevents proper expansion.

Replace butter with vegetable oil and use plant-based milk for the eggs.

Use vegan chocolate and soy-based cream cheese.

Serve with coffee or hot chocolate, ideal for holiday parties.

Store in an airtight container for up to 1 week or freeze for 3 months.