A delicious Double Chocolate Chip Cookie Recipe shaped like a drop. You will be reaching for these extremely popular Italian Cookies for breakfast, snack or anytime!
We are a cookie loving family, whenever I make these Thick Peanut Butter Cookies or my Mom’s Shortbread they are gone in seconds!
These are one of the most popular cookies in Italy. My kids would always throw a bag or two into the grocery cart whenever we went shopping. And I have to say, I could never resist them either.
Naturally they were also a favourite dunking cookie for the Italian. So when I received a recipe from a friend for these Double Chocolate Chip Cookies I knew I had to make a batch!
How to make Double Chocolate Chip Cookies
- In a medium bowl sift together the flour, cornstarch, baking soda, salt and cocoa.
- On medium speed beat the butter and sugars until creamy.
- Then add the egg and vanilla and combine.
- Add the sifted dry ingredients and start to combine, when almost combined add the chocolate chips.
- Mix to combine into a soft dough.
- Wrap the dough in plastic wrap and refrigerate for one hour.
- Roll the dough out with a small round cookie cutter and then form into a drop shape, top each cookie with extra chocolate chips.
- place on parchment paper lined cookie sheets.
- Refrigerate while oven is pre-heating at least 15 minutes then bake for about 15 minutes. Let cool on wire racks.
What does adding an egg to a cookie recipe do?
Eggs help increase the flavour and tenderness in the cookie. Which means if you add eggs you will get a chewier cookie, no eggs give you a more crumbly cookie.
Why refrigerate the dough?
Chilling the cookie dough before baking helps to solidify the fat in the cookies. So as the cookies bakes, the fat in the chilled dough will take longer to melt than room temperature fat. Which means this keeps the cookies from spreading. I also like to refrigerate the prepared cookies before baking to keep the dough cold after handling.
Can cookie dough be frozen?
Cooke dough can be frozen for up to three months. Freeze the dough wrapped in plastic wrap and placed in a freezer safe bag or container. You can also freeze the shaped cookies, freeze them on a cookie sheet for an hour or until they are solid, then place in a freezer bag. Thaw the dough in the fridge over night.
How to store the cookies
The cookies should be stored in an air tight bag or container. They will keep for up to five days at room temperature.
So if you are looking for a new cookie recipe then I hope you give these Gocciole Italian Double Chocolate Chip Cookies a try! Enjoy.
Gocciole - Italian Double Chocolate Chip Cookies
Ingredients
- 1 1/2 cups purpose flour (1 or 2 tablespoons extra if needed) (195 grams)
- 2 tablespoons corn starch
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 tablespoon cocoa
- 1/2 cup butter (salted / softened) (105 grams)
- 1/4 cup 2 tablespoons granulated sugar (75 grams)
- 2 tablespoons brown sugar (packed)
- 1 large egg
- 1/2 teaspoon vanilla
- 1/2 cup + 2 tablespoons mini chocolate chips (divided)
Instructions
- In a medium bowl sift the flour, corn starch, baking soda, salt and cocoa.
- In the mixing bowl beat on medium / low speed (#2 speed) the butter and sugars for 2 minutes, until creamy. Then add the egg and vanilla and beat to combine.
- Add the sifted flour mixture a half at a time and when almost combined add 1/2 cup chocolate chips, combine. Move the dough to a lightly floured flat surface knead a few times to form a round ball (if dough is too wet than knead in 1-2 tablespoons flour). Wrap the dough in plastic wrap and refrigerate 1 hour.
- Roll the dough out, and with a small round cookie cutter (1-2 inches / 2-4 cm) cut then form into a drop shape, by pinching the top of the circle into a rounded point to form a tear drop shape, place the cookies on a parchment paper lined cookie sheet, top each cookie with a few extra chocolate chips. Refrigerate the cookies for 15-20 minutes, while the oven is pre-heating.
- Pre-heat oven to 350F (180C).
- Bake the cookies for approximately 15 minutes. Let cool 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
bonnie says
Very tasty-with or without coffee, cake -like-. Even after refrigerating for 15 mins prior to baking they spread. I am at 3200 feet elevation could that make a difference?
Rosemary says
Hi Bonnie, I think it might have more to do with the protein of your flour, make sure it has at least 11% protein. Low protein flour can cause cookies to spread. You also might have to increase the oven temperature by 10 degrees. This might help. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking. Hope it helps. Take care. Glad you enjoyed them though.
Shen says
One thing I really miss when we’re not in Italy is the biscuits. You just can’t compare!
I am going to be making these today and really looking forward too it. Thanks for another amazing recipe!
(On a side note: In the instructions there is an error, you say: beat on medium / low speed (#2) the egg and sugars for 2 minutes, until creamy. Then add the egg and vanilla and beat to combine. – Should that read to beat the butter and sugars?)
Rosemary says
Hi Shen, thanks so much (correction made). I hope you enjoy them. And yes whenever I come back to see my kids they always give me a list of cookies to bring them. 🙂
Shen says
They are delicious! Made just in time for Merenda, with a nice glass of milk.
I miss Molinetti the most, but I am going trying to recreate them at home at some point. These were just as good though and will 100% make again!.
Rosemary says
Hi Shen, thanks so much, so glad you enjoyed them. I will have to ask around for a homemade Molinetti recipe.
Terry Crisci says
I love your recipes. Please keep them coming.
Rosemary says
Hi Terry, thanks so much, haha I’m trying.
Jacqueline says
Woow the process looks good and the dish looks yummy. I will try the recipe. Thank you.
Rosemary says
Hi Jacqueline, thanks let me know how it goes.