Chocolate “Chip” Cookies

Here is a classic and simple recipe that never fails to satisfy my inner child. The chocolate chips I find in italy are much smaller and sweeter than the American variety, and I miss the big, gooey pockets of dark chocolate that the US chips create. That’s why I prefer to chop up a dark chocolate bar into small cubes and stir them into the batter instead of the chocolate chips. The result is a soft, inviting cookie packed with big chunks of melted chocolate and crunchy walnuts… When I finish eating one my inner child immediately reaches for another, and my inner adult lets her do it.

A quick bit of news for my Roman friends: I will be coming to the capital this weekend  to give a couple of cooking lessons and hold a book signing event. Please click on the flyer below for more information. I hope to see you there!

Chocolate Chip or Cube Cookies

  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (120 grams) firmly packed light brown sugar*
  • 8 tablespoons (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups (200 grams) all-purpose flour
  • 1 1/2 cups (200 grams) semisweet chocolate chips (in Italy I prefer to chop up a dark chocolate bar)
  • 1 cup (130 grams) chopped walnuts or pecans

1. PREHEAT oven to 300°F (150°C).
2. BEAT the butter, sugar and molasses together in a mixing bowl until creamy.
3. ADD in the egg and vanilla. Beat slowly.
4. STIR together the baking soda, salt, and flour, then mix them in to the batter.
5. MIX in the chocolate and nuts.
6. FORM balls of cookie dough and place on cookie sheets lined with parchment paper. The balls sould be about 2 in (4 cm) in diameter and will spread considerably during baking, so be sure to space them at least 3 in (8 cm) apart.
7. BAKE for about 18 minutes, or until pale golden brown. Remove from the oven and let cool slightly.Makes about 20 cookies.

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