A delicious Double Chocolate Chip Cookie Recipe shaped liked a drop. You will be reaching for these extremely popular Italian Cookies for breakfast, snack or anytime!
1 1/2cupspurpose flour (1 or 2 tablespoons extra if needed)(195 grams)
2tablespoonscorn starch
1/2teaspoonbaking soda
1pinchsalt
1tablespooncocoa
1/2cup butter (salted / softened)(105 grams)
1/4cup2 tablespoons granulated sugar (75 grams)
2tablespoonsbrown sugar (packed)
1large egg
1/2teaspoonvanilla
1/2cup+ 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!