Today’s sweet recipe: dipping cookies with chocolate chips.

Delicious large cookies to dip in hot milk in the morning for breakfast but also great with afternoon tea. At my house, cookies are never missing; we like to eat them for breakfast, alternating them with a delicious slice of ring cake or a soft pound cake. A sweet morning treat to start the day right.

The dipping cookies in this recipe are butter-free and enriched with lots of chocolate chips (or pieces of chocolate) to make them even more delicious and to give us lots of energy. Preparing them is very simple, and we’ll do most of it with the stand mixer. The result will be a crispy, light, yet very tasty cookie.

Let’s now see together, step by step, how to make this recipe.

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Difficulty: Very easy
Cost: Very cheap
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: about 35 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

63.71 Kcal

calories per serving

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Energy 63.71 (Kcal)
Carbohydrates 9.89 (g) of which sugars 3.85 (g)
Proteins 1.25 (g)
Fat 2.40 (g) of which saturated 0.44 (g)of which unsaturated 1.44 (g)
Fibers 0.18 (g)
Sodium 3.02 (mg)

Indicative values for a portion of 15 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for about 35 dipping cookies

2 1/2 cups all-purpose flour
1 egg (medium)
1/2 cup sugar
1/4 cup vegetable oil
2 tbsp milk (warm)
1 1/2 tsp baking powder
1/2 cup chocolate chips

Tools

1 Scale
1 Stand Mixer
1 Baking Tray
1 Baking Mat
1 Pastry Board

Let’s prepare the dipping cookies with chocolate chips together

In the stand mixer bowl, add the sugar and the egg and start mixing with the whisk until you get a frothy mixture. Then pour in the oil and continue mixing. Meanwhile (if you have chosen to use chocolate pieces), chop the chocolate bar.
Remove the whisk from the mixer and insert the paddle (or K hook), now add the slightly warmed milk and also add the sifted flour and baking powder to avoid lumps. Let the machine work for a few minutes.
Take the chopped chocolate we prepared earlier and pour the chocolate chips into the dough, and continue mixing to thoroughly combine all ingredients.
Transfer the obtained dough onto a work surface and compact it with your hands, then wrap it in plastic wrap and flatten it into a rectangle, just as you would for shortcrust pastry. Place it in the fridge to rest for at least an hour.
Retrieve the dough and, using a dough scraper, cut small pieces weighing about 15 grams. Then, roll them under the palm of your hand to form cylinders about 1.5 inches long, flatten them slightly, and place them on a baking tray lined with parchment paper or a micro-perforated baking mat, spacing them slightly apart.
Bake in a preheated oven at a temperature of 350°F for 13-15 minutes or until they start to brown on top and are golden underneath. Remove from the oven and let them cool.
While waiting for them to cool, take a photo of your dipping cookies with chocolate chips and post it on social media by tagging me (una riccia che pasticcia Instagram and Facebook) and let me know which chocolate you used.