Gocciole - Italian Double Chocolate Chip Cookies
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!
Servings: 15 cookies
Calories: 175kcal
Ingredients
- 1½ cups purpose flour (1 or 2 tablespoons extra if needed)
- 2 tablespoons corn starch
- ½ teaspoon baking soda
- 1 pinch salt
- 1 tablespoon cocoa
- ½ cup butter (salted / softened)
- ¼ cup + 2 tablespoons granulated sugar (75 grams total, if you double the recipe then double this amount)
- 2 tablespoons brown sugar (packed)
- 1 large egg
- ½ teaspoon vanilla
- 6 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 ½ 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!
Nutrition
Calories: 175kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 213IU | Calcium: 12mg | Iron: 1mg