Grandma’s cookies with chocolate chips: the recipe for the famous homemade shortbread cookies with chocolate chips made with the grandma’s recipe, one of the many delicious cookie recipes posted over the years and one of the best chocolate desserts you can make, along with Chocolate chip rolls. If you are looking for recipes for a healthy breakfast suitable for the whole family, these shortbreads are perfect. Remember those breakfast cookies full of chocolate chips that all children and teens love? I’m talking about the famous gocciole! Today we’ll make them at home, or almost, because ours will be much more genuine. To make grandma’s chocolate chip cookies we’ll use re-milled durum wheat semolina to make them crispier and slightly lower the glycemic index, we’ll use butter (I made it myself) instead of palm oil, sugar instead of glucose syrup and, finally, excellent dark chocolate chips.
Using semolina will give slightly more rustic cookies than the famous cousins, but the taste won’t disappoint and will have nothing to envy to the originals; of course you may still use common 00 flour. But now let’s go to the kitchen and discover how to make homemade gocciole. Before that, I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram. I almost forgot: if you try them, let me know!

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Difficulty: Very easy
Cost: Very inexpensive
Rest time: 30 Minutes
Preparation time: 20 Minutes
Portions: About 50 Cookies
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients to make grandma’s chocolate chip cookies

2 cups re-milled durum wheat semolina (or 00 flour)
5.3 oz butter (about 10.5 tbsp (approximately 1 1/3 US sticks))
2/3 cup powdered sugar (about 2.8 oz)
1 egg (small (about 50 g / 1.8 oz))
1/4 teaspoon baking powder
1 packet vanillin
1/6 tsp salt (about 1 g)
2.5 oz dark chocolate chips (about 3/8 cup, or chopped dark chocolate)

Tools to make grandma’s chocolate chip cookies

Baking sheet
Cookie cutter
Parchment paper
Oven

Preparation of grandma’s chocolate chip cookies

I prepared these cookies with re-milled semolina for a more rustic flavor; you can still substitute it with all-purpose (00) flour.

Gather the flour on the work surface, add the butter and sugar and sift/fuse them together by rubbing with your fingers. Make a well again and add the egg (small, about 50 g / 1.8 oz — if you don’t know how to weigh it, beat whole egg and yolk together and weigh out 50 g), the salt and the vanillin or vanilla extract.
Work until you obtain a homogeneous dough, but do not warm it up too much. Let the dough rest in the refrigerator for about ten minutes, then quickly fold in the chips. Be careful not to warm the dough to avoid melting the chocolate and butter.
Place the dough disk in the fridge for about 30 minutes.
Now you can decide the shape of your cookies. Roll the dough to a thickness of about half a centimeter (about 1/4 inch) on a floured surface, cut with any cookie cutter or shape drop-shaped cookies. Because the drop-shaped cutter is not easy to find, I simply modeled a round cutter and used it as shown in the photo.
Once the cookies have the desired shape, bake in a preheated conventional oven at 356 °F for 10 minutes or until the desired bake is reached. Then turn off the oven and let them cool inside with the door slightly ajar.
Our cookies are ready; store them in an airtight container and they will keep very well!