The Perfect Italian-Style Chocolate Chip Cookie

Italian-style chocolate chip cookies bring a delightful twist to the classic American treat. These cookies are known for their softer, cake-like texture and subtle richness, often infused with unique ingredients like lemon zest or semola rimacinata (a finely ground semolina flour). Let me show you how I make this delicious treat that captures the essence of Italy, inspired by its regional baking traditions.

Origin and Culinary Background

This recipe draws influence from the Italian approach to baking, where cookies are often softer and designed to pair beautifully with coffee or tea. Based on my overall experience with Italian desserts, these cookies are reminiscent of Tuscany’s simpler pastries, emphasizing quality ingredients and traditional techniques.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10 minutes
Time to Stand: 30 minutes (chilling dough)
Total Time: 55 minutes
Ease of Cooking: Easy
Servings: Approximately 10-12 cookies (depending on size)
Calories: 150 per cookie
Cost of Ingredients: Moderate ($8-$12)

Ingredients

• 1 1/3 cups semola rimacinata flour (or substitute with cake flour for a lighter texture)
• 1/3 cup powdered sugar
• 1/2 cup unsalted butter (softened to room temperature)
• 1 large egg + 1 egg yolk
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Grated zest of one lemon (optional but recommended for a fragrant Italian flair)
• 3/4 cup mini chocolate chips
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Equipment Needed

• Mixing bowls
• Whisk and wooden spoon
• Parchment paper
• Rolling pin
• Small cookie cutter (~1.5 inches diameter)
• Baking sheet
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Instructions

1. Mix Dry Ingredients: Sift the semola rimacinata flour, powdered sugar, baking powder, and salt into a mixing bowl. Stir to combine.

2. Form Dough: Create a well in the dry ingredients. Add the softened butter, egg, and egg yolk into the center. Mix using a wooden spoon or your hands until the dough is smooth and pliable.

3. Add Flavor: Incorporate the grated lemon zest for a hint of brightness (optional).

4. Chill the Dough: Wrap the dough in cling film and refrigerate for 30 minutes to firm up.

5. Incorporate Chocolate Chips: Once chilled, knead the mini chocolate chips into the dough.

6. Shape Cookies: Roll the dough to about 1/4-inch thickness on a lightly floured surface. Use the cookie cutter to cut out shapes.

7. Bake: Place cookies on a parchment-lined baking sheet. Bake in a preheated oven at 375°F (190°C) for 10–11 minutes until the edges are lightly golden.

8. Cool and Serve: Allow the cookies to cool on a wire rack before serving.

Notes on What to Expect

• These cookies have a soft, almost cake-like texture, perfect for dunking in coffee or milk.
• The lemon zest adds a delicate aroma that complements the chocolate.
• Using semola rimacinata flour gives the cookies a firmer bite compared to traditional cookies.

Variations and Tips

1. Substitutions:
   • Use gluten-free flour blends for a gluten-free version.
   • Replace butter with plant-based margarine and eggs with flaxseed meal for a vegan adaptation.
2. Flavor Additions:
   • Add 1 tsp vanilla extract or 1/2 tsp almond extract for a twist.
   • Mix in chopped hazelnuts or pistachios for added texture.
3. Cookie Size:
   • Make bite-sized cookies (~3 dozen) or larger ones (~10-12).
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Nutritional Information (Per Serving)

• Calories: 150
• Fat: 8g
• Carbohydrates: 18g
• Protein: 2g

Closing Thoughts

I hope this guide has made crafting Italian-style chocolate chip cookies seem approachable and exciting. Have you tried baking these cookies or a variation before? Please, be honest and let me know in the comments below. I genuinely enjoy hearing feedback from real people like you, so don’t hesitate to share your thoughts!