Cookies with fine cornmeal and dark chocolate chips that are very easy to prepare. If you’ve already tried my cornmeal cookies, these with chocolate will surely win you over. These are simple treats made with eggs, sugar, butter, fine cornmeal and delicious chocolate chips. The baking powder in the dough makes the cornmeal cookies soft and perfect to enjoy with a warm cup of tea or good coffee.
The cornmeal cookies I made today can also be prepared in a gluten-free version, so what are you waiting for? Join me in the kitchen to make them together, then let me know if you liked them. See you next time!
TRY ALSO:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: About 30 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 383.78 (Kcal)
- Carbohydrates 58.42 (g) of which sugars 30.77 (g)
- Proteins 5.76 (g)
- Fat 15.53 (g) of which saturated 8.00 (g)of which unsaturated 4.99 (g)
- Fibers 1.11 (g)
- Sodium 23.65 (mg)
Indicative values for a portion of 100 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
- 2 1/2 cups cornmeal (fine)
- 1 cup sugar
- 7 tbsps butter
- 2 eggs
- A few tbsps milk
- Half packet baking powder
- 3/4 cup dark chocolate chips
Tools
- Container
- Baking Tray
Recipe
Beat the eggs with the sugar until you obtain a frothy mixture, add the butter cut into pieces and mix well. Combine the fine cornmeal together with the baking powder, stir and to soften the dough a little, add 1-2 tablespoons of milk.
Pour the chocolate chips into the bowl and incorporate them well into the mixture. If needed, knead with your hands. Cover with cling film and refrigerate for half an hour.
After the resting time, take the dough and form round balls the size of a walnut, place them on a baking tray lined with parchment paper and bake in a preheated static oven at 340°F for 20 minutes. Once cooked, remove from oven and let cool on a cookie rack.
Cornmeal and chocolate, a perfect combination for tasty and light cookies, simple and quick to prepare. Great for a snack or as a sweet treat after a meal, made with fine cornmeal and chocolate chips, they are really good, definitely worth trying!
Storage and Tips
Storage: cornmeal and chocolate cookies can be stored at room temperature in a cookie jar for 4-5 days.
Tips: Instead of chocolate chips, you can use dark chocolate cut into small pieces.
Milk is added to soften the mixture a little, but check if it’s necessary; the dough should not be too soft, it should reach a consistency that allows you to form the cookie balls well.
If you use gluten-free products, these cookies are also suitable for celiacs.
