Gocciole, literally droplets, are the ultimate Italian chocolate chip cookies. They are considered breakfast cookies and are produced by Pavesi, a producer of baked goods owned by Barilla. Here gocciole are not available, but when Christianna proposed Chocolate Chip Cookies for this month I started looking for a homemade recipe for gocciole.
Luckily nowadays you can find anything on the Internet and I found several website reporting a simple recipe for these cookies. It appears to be a standard recipe that circulates between Italian bloggers. I followed it to the T and got some pretty great cookies! Not too sweet and best enjoyed cold.
Don’t forget to check out what the other swappers did! There are always some very interesting ideas out there!
- 1 and 3/4 sticks butter
- 2 eggs
- 7 oz brown sugar
- 1 lb. flour
- 1/2 tsp baking soda
- 1 packet vanilla powder (about 1/2 tsp)
- 1 pinch salt
- 7 oz. chocolate chips
- Beat the sugar with the butter until creamed. Add the eggs one at a time and beat until well incorporated with the butter. Add the dry ingredients a bit at a time and mix well. Add the chocolate chips and finish kneading as soon as the chips are well incorporated.
- Form the cookies by making little balls the size of a walnut and then flattening them between your hands. If you want you can shape the cookie as a droplet as I tried to do with mines.
- Arrange the cookies on two baking sheets and bake at 375F for about 12 minutes. They will still be a little soft when you get them out of the oven, but they will firm up as they cool down.
- This cookies do not rise or change shape much during cooking, so you can arrange them relatively close on the sheet.