Today feels like winter is finally here. After a very mild December, the day started with strong cold winds and crisp air. So, this afternoon I wanted to give my kids a cup of hot cocoa, and some chocolate chip cookies.
Growing up, sometimes I had to spend the night at my nonna‘s home. There is where I would have the sweet treats that my parents would limit me at home. Chocolate chip cookies, in the form of gocce di cioccolato, were one of my favorites in the morning or for a snack. I would pour some cold milk in a cup and then dump all the cookies in at once, smash them, and then drink all the extra milk. The result was mushy cookie dough with hard pieces of chocolate. I LOVED IT. My nonna used to call it, pastocc de gain, to characterize the mixture that hens eat, or “chicken mush.”
Inspired by the King Arthur Flour recipe for chocolate cookies, here is my recipe.
I will give you the original recipe, but feel free to substitute Spectrum Vegetable Shortening for the butter, and Enjoy Life Chocolate Chips for the regular chocolate chips if you need a dairy free version. This past spring, when I was baking for my Smith College Celiac students, I used little morsels of chocolate and a teaspoon cookie scoop to bake delicious, miniature chocolate chip cookies.
Chocolate Chip Cookies
Unsalted butter 1 cup (8 oz)
Granulated sugar 1/2 cup (3.5 oz)
Brown sugar 1 cup (7.5 oz)
Vanilla extract 2 teaspoons
Salt 1 teaspoon
Eggs 2 large
Simona’s Flour Mix 2 cups and 3 Tablespoons (12 oz)
Baking powder 1 teaspoon
Baking soda 1 teaspoon
Chocolate chips 2 cups (12 oz)
Preheat the oven to 350°F. Lightly grease a couple of baking sheets, or line with parchment.
Beat the butter, sugars, vanilla and salt till fluffy. Add in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
Whisk together the flour or flour blend, baking powder, and baking soda. Beat the dry ingredients into the butter mixture, then blend in the chocolate chips. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread.
Bake the cookies for 12 to 14 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.