Instructions

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

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.

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

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

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

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

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.

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

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.

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.

Cookie Size:

Make bite-sized cookies (~3 dozen) or larger ones (~10-12).