Befana cookies with chocolate chips are one of those sweets that cannot be missed during the Epiphany period, perfect for slipping into the stocking, bringing to the breakfast table on January 6th, or giving as gifts in small homemade bags. They are simple yet refined cookies, fragrant and crumbly, with the right amount of indulgence provided by the chocolate chips that distribute evenly in the dough.
These cookies come from a proven dough, easy to work with even by hand directly in the bowl, allowing for a perfect consistency after baking: dry, well-structured, and fragrant, ideal to enjoy on their own or to accompany a cup of hot milk, cocoa, or tea. The thickness of about 1/4 inch allows for cookies that don’t break easily and maintain a defined shape even after baking.
Making them is a simple gesture rich in tradition, home, and festivity. Making them with children becomes a fun and creative moment, with cookie cutters, powdered sugar, and chocolate chips that pop up here and there in the dough. Once baked and completely cooled, they can be left natural or decorated halfway with powdered sugar to evoke the “snow” effect, perfect for the winter climate.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 17
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany, Christmas
Ingredients for Befana Cookies with Chocolate Chips:
- 8 tbsp soft butter
- 1/2 cup brown sugar
- 3 tbsp granulated sugar
- 1 medium egg (at room temperature)
- 1 tsp vanilla extract (optional)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch fine salt
- 1/2 cup dark chocolate chips
- to taste powdered sugar
Tools for Befana Cookies with Chocolate Chips:
- 1 Bowl
- 1 Whisk
- 1 Rolling pin
- 1 Work surface
- 2 Baking sheets non-stick
- 1 Oven De Longhi
- Cookie cutters assorted
Steps for Preparing and Baking Befana Cookies with Chocolate Chips:
Prepare the chocolate chip cookie dough, here is the outlined procedure:
– Mix the butter with the brown sugar and white sugar until you obtain a cream
– Add the egg and vanilla (if desired)
– Add about half of the flour with baking powder, baking soda, and salt
– Work with your hands directly in the bowl
– Gradually add the rest of the flour while continuing to work
– Add the chocolate chips and mix well– Form a dough ball and refrigerate it for 30 minutes.
After the time has passed, take the dough out of the refrigerator and roll it out with a rolling pin to a thickness of 1/4 inch and using cookie cutters, cut the dough (we used stocking, glove, and star shapes but you can use any cutters you have or alternatively use a glass to make circles).
Re-knead the dough scraps and roll out the dough again with the rolling pin to form more cookies.
We got 17 cookies (considering the cutters were 1.5×2 inches in size) if you have smaller cutters you can get about 25 cookies.
Alternatively, you can make balls of 0.7 or 1 oz and then flatten them to form American-style cookies.
Put the cookies on two non-stick baking sheets (be careful as they tend to spread during baking so space them out on the sheet) and bake at 356°F for 12-13 minutes. Keep the sheet with cookies in the refrigerator between batches.
Let your cookies cool, dust them with powdered sugar, and serve.
FAQ (Frequently Asked Questions)
Do the cookies remain soft or crumbly?
These cookies are crumbly and well-structured, not soft inside.
Can I prepare them in advance?
Yes, the dough can rest in the refrigerator for 24 hours well covered.
Can I use only baking powder without baking soda?
You can, but the texture will be slightly less crumbly.
How do I store them?
They keep for 4-5 days in a tin box or airtight container.
