Chocolate Gocciole
A classic Italian breakfast cookie that is tender, chocolatey and just perfect with your morning coffee or espresso.
Ingredients
- 1/2 cup butter, room temperature
- 1/4 cup brown sugar, tightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 3/4 cup mini chocolate chips
Instructions
- Cream together 1/2 cup of softened butter with 1/4 cup of granulated sugar and 1/4 cup of tightly packed brown sugar
- Add 1 egg and 2 teaspoons of vanilla extract and mix until smooth and creamy
- Place a large mesh sifter over the bowl containing your wet ingredients and add 1 1/2 cups of flour, 2 tablespoons of cornstarch, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 3 tablespoons of cocoa powder into it
- Gently sift the dry ingredients into the wet ingredients and mix to combine
- Add 1/2 cup of mini chocolate chips and fold them in until all of the ingredients have been fully incorporated
- Transfer the dough out onto a lightly floured work surface
- Knead the cookie dough a few times, lightly dusting with flour if sticky, and then tightly wrap the dough in plastic wrap
- Chill the wrapped dough in the refrigerator for 60 minutes
- Unwrap the chilled dough and place it onto a lightly floured surface
- Gently roll out the chilled dough to 1/2-3/4 inch thickness using a floured rolling pin and cut rounds from the rolled out dough using a 1 1/2 or 2 inch round cookie cutter
- Use your fingers to gently shape the rounds into tear drops (optional)
- Sprinkle additional mini chocolate chips over the top of each cookie
- Set the prepared cookies onto a parchment lined baking sheet
- Return the cookies to the refrigerator to 20 minutes while your oven is preheating
- Preheat the oven to 350 degrees
- Bake on a middle rack at 350 degrees for 14 minutes
- Transfer the baking sheet onto a cooling rack for 5 minutes before transferring the cookies directly onto it
- Serve with milk or coffee