Gocciole - Italian Double Chocolate Chip Cookies

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)

Steps

1. 1

   In a medium bowl sift the flour, corn starch, baking soda, salt and cocoa.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Pre-heat oven to 350F (180C).

6. 6

   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!