You could get lost browsing a display window of a Tuscan bakery; we surely have a sweet tooth, and aside from real pastry shops, most bars in Italy always carry a great selection of sweets that people enjoy at any time of the day. However, cookies generally take the back seat when it comes to food that people might eat with a cup of coffee… or with a glass of Prosecco. Sure we do have out traditional items that are baked seasonally, especially during the holidays, but it is safe to say that in general they are somewhat of an after thought both for bakers and customers.
Needless to say, I have never encountered a “chocolate chip cookie” until I moved to the US, neither I have ever seen a cookie as big as the palm of my hand anywhere in Italy.
This recipe is a true cross between two worlds: it is inspired by the traditional American chip-cookie and married to the idea of a smaller bite, to be enjoyed with an espresso during the day…. or late at night while binge watching TV in bed with a glass of cold milk.
Makes: 3 dozen / Prep Time: 15 min / Cook Time: 10 min
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoons finely ground espresso
- 1 teaspoon Kosher salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
1Heat oven to 350 degrees. Line a rimmed sheet tray with parchment paper.
2In a large bowl, whisk together the flour, baking soda, espresso, and salt.
3In a standing mixer fitted with a paddle attachment, add the butter and sugars. Turn speed to medium and cream the butter until light and fluffy, about 5 minutes. Use a rubber spatula to scrap down the sides about halfway through. Add the eggs, one at a time, and beat until incorporated. Slowly add the dry ingredients and beat until mixed. Turn mixer off and stir in the chocolate chips.
4Drop the cookies by rounded tablespoons on the parchment lined sheet trays leaving about 2 inches of space between each cookie. Bake for 10 minutes, until edges are golden brown. Let cool on sheet tray for 5 minutes.