Crispy Salted Almond and Belgian Chocolate Cookies

Pré-aqueça o forno a 180°C (350°F). Line two large baking sheets with parchment paper. Preparing the work environment is crucial for the organization and fluidity of the recipe, ensuring that everything is ready before starting.

In a large bowl, beat the softened butter with the sugars (brown and refined) using a mixer or whisk, until you get a light and fluffy cream. This should take approximately 3-5 minutes, incorporating air into the mixture.

Add the egg and vanilla extract, beating well after each addition until completely incorporated. Then, add the salted almond paste and beat until the mixture is homogeneous and creamy, with no apparent lumps.

In a separate bowl, mix the all-purpose flour, oats, baking powder, baking soda, and sea salt. Make sure all dry ingredients are well combined for even distribution.

Gradually incorporate the dry ingredients into the wet mixture, beating at low speed or mixing with a spatula, just until the flour disappears. <strong>Do not overmix the dough</strong>, as this can develop the gluten and make the cookies hard.

Add the large chocolate pieces to the dough, incorporating them delicately with a spatula. The secret of this recipe is the generosity in the chocolate pieces, which will melt forming “puddles” of flavor.

With an ice cream scoop or two tablespoons, form balls of dough (approximately 50g each) and distribute them on the prepared baking sheets, leaving good space between each one. They will spread quite a bit during cooking.

Sprinkle a little more flaky sea salt over each cookie before baking. Take to the preheated oven for 12-15 minutes, or until the edges are golden and the center still looks soft. Do not overbake!

Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This resting time allows them to firm up and not break when handled.