Soft and Chewy Italian Chocolate Chip Cookies (Cioccolatini)

Italian Chocolate Chip Cookies, often called *Cioccolatini*, are a delightful twist on the classic American treat. They boast a unique texture – often softer and more cake-like than their crispier American counterparts – and a subtle, nuanced flavor profile that sets them apart. This recipe focuses on creating that quintessential soft chewiness, delivering a cookie that is both comforting and sophisticated.

## Why These Italian Chocolate Chip Cookies Are Special

* **Soft and Chewy Texture:** The use of olive oil and a slightly higher proportion of liquid ingredients creates a wonderfully soft and almost cake-like texture. This isn’t your crunchy, snap-in-half cookie. These are melt-in-your-mouth delicious.
* **Subtle Flavor:** The olive oil lends a gentle fruitiness that complements the chocolate beautifully. A touch of almond extract, though optional, adds a delicate marzipan-like note, enhancing the overall flavor complexity.
* **Simple Ingredients:** You likely already have most of these ingredients in your pantry. No fancy or hard-to-find items are required.
* **Easy to Make:** This recipe is straightforward and doesn’t require any specialized baking skills. It’s perfect for both beginner and experienced bakers.
* **Perfect for Dipping:** Their soft texture makes them ideal for dunking in coffee, milk, or even dessert wine (Vin Santo, anyone?).

## Ingredients You’ll Need

* **All-Purpose Flour:** The foundation of our cookies. Make sure to measure accurately using the spoon-and-level method (spoon flour into your measuring cup and level it off with a knife) to avoid dry cookies.
* **Granulated Sugar:** Provides sweetness and helps with browning.
* **Brown Sugar:** Adds moisture and a caramel-like flavor, contributing to the chewy texture. Use light or dark brown sugar based on your preference; dark brown sugar will result in a richer, more molasses-like flavor.
* **Baking Powder:** The leavening agent that gives the cookies their lift.
* **Baking Soda:** Another leavening agent; it also helps with browning and adds a slightly different texture than baking powder alone.
* **Salt:** Enhances the sweetness and balances the flavors.
* **Eggs:** Bind the ingredients together and add richness. Use large eggs at room temperature for best results.
* **Olive Oil:** Contributes to the soft texture and adds a subtle fruity flavor. Use a good quality extra virgin olive oil, but not one that is too intensely flavored. A mild to medium-bodied olive oil is ideal.
* **Vanilla Extract:** Enhances the overall flavor of the cookies.
* **Almond Extract (Optional):** Adds a delicate marzipan-like note that complements the chocolate. Use sparingly, as it can be overpowering.
* **Chocolate Chips:** The star of the show! Use your favorite type of chocolate chips – semi-sweet, milk chocolate, dark chocolate, or a combination. Chocolate chunks also work well.
* **Optional Add-Ins:** Feel free to get creative! Chopped nuts (almonds, walnuts, hazelnuts), dried cranberries, or citrus zest are all delicious additions.

## Step-by-Step Instructions

Follow these detailed instructions to bake perfect Italian Chocolate Chip Cookies:

**1. Preheat and Prepare:**

* Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center of the oven for even baking.
* Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Alternatively, you can use a silicone baking mat.

**2. Combine Dry Ingredients:**

* In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed, which is important for proper leavening and texture.

**3. Combine Wet Ingredients:**

* In a separate large bowl, whisk together the eggs, olive oil, vanilla extract, and almond extract (if using). Make sure the eggs are well combined with the other wet ingredients.

**4. Combine Wet and Dry Ingredients:**

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand) until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in tough cookies. The batter should be slightly sticky.

**5. Stir in Chocolate Chips:**

* Gently fold in the chocolate chips (and any other optional add-ins) using a spatula. Make sure the chocolate chips are evenly distributed throughout the batter.

**6. Drop by Rounded Tablespoons:**

* Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading. For uniform cookies, use a cookie scoop. Alternatively, you can use two spoons to shape the dough.

**7. Bake:**

* Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set. The cookies will still look slightly soft in the center, but they will continue to firm up as they cool. Keep a close eye on them, as baking time can vary depending on your oven.

**8. Cool:**

* Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from sticking to the baking sheet.

**9. Enjoy!:**

* Serve the cookies warm or at room temperature. They are delicious on their own, with a glass of milk, or dunked in coffee.

## Tips for Perfect Italian Chocolate Chip Cookies

* **Use Room Temperature Ingredients:** Room temperature eggs and olive oil emulsify more easily, resulting in a smoother batter and a better textured cookie.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, which can lead to tough cookies. Mix until just combined.
* **Chill the Dough (Optional):** Chilling the dough for 30 minutes to an hour can help prevent the cookies from spreading too much during baking. This is especially helpful if your kitchen is warm.
* **Use High-Quality Chocolate Chips:** The quality of the chocolate chips will greatly impact the flavor of the cookies. Use your favorite brand of chocolate chips for the best results.
* **Bake One Sheet at a Time:** Baking one sheet of cookies at a time ensures even baking and prevents the cookies from browning unevenly.
* **Don’t Overbake:** Overbaked cookies will be dry and crumbly. The cookies should be slightly soft in the center when you remove them from the oven.
* **Storage:** Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

## Variations and Add-Ins

* **Nuts:** Add chopped almonds, walnuts, hazelnuts, or pecans to the dough for a nutty flavor and texture.
* **Dried Fruit:** Dried cranberries, raisins, or cherries add a chewy sweetness to the cookies.
* **Citrus Zest:** Lemon, orange, or lime zest adds a bright, citrusy flavor.
* **Espresso Powder:** Add a teaspoon of espresso powder to the dry ingredients for a mocha-flavored cookie.
* **Spices:** A pinch of cinnamon, nutmeg, or cardamom adds warmth and depth of flavor.
* **Different Chocolate:** Experiment with different types of chocolate chips or chunks, such as white chocolate, dark chocolate, or peanut butter chips.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend for a gluten-free version of these cookies. Make sure the blend contains xanthan gum for binding.

## Serving Suggestions

* **With Coffee or Tea:** These cookies are perfect for dunking in coffee, tea, or hot chocolate.
* **With Ice Cream:** Serve warm cookies with a scoop of vanilla or chocolate ice cream for a decadent dessert.
* **As a Gift:** Package the cookies in a decorative box or bag and give them as a thoughtful gift.
* **With Dessert Wine:** Pair these cookies with a glass of Vin Santo, an Italian dessert wine, for a truly authentic Italian experience.

## Frequently Asked Questions (FAQs)

* **Can I use butter instead of olive oil?**
While olive oil is key to the specific texture and flavor profile of these *Cioccolatini*, you can substitute melted butter. However, the cookies will have a slightly different texture and flavor.
* **Can I use shortening instead of olive oil?**
Shortening will create a softer cookie, but it lacks the flavor depth of olive oil. If using shortening, consider adding a pinch of salt to compensate.
* **Can I freeze the cookie dough?**
Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for about 30 minutes, or until the dough is firm. Then, transfer the frozen dough balls to a freezer bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.
* **Why are my cookies flat?**
Flat cookies can be caused by several factors, including using too much butter or oil, not chilling the dough, or using old baking soda or baking powder. Make sure to measure the ingredients accurately, chill the dough if needed, and use fresh baking soda and baking powder.
* **Why are my cookies dry?**
Dry cookies can be caused by overbaking, using too much flour, or not enough butter or oil. Make sure to measure the ingredients accurately, avoid overbaking the cookies, and use room temperature ingredients.
* **How do I store the cookies?**
Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.

## Italian Chocolate Chip Cookies Recipe

**Yields:** About 24 cookies
**Prep time:** 15 minutes
**Cook time:** 9-11 minutes

**Ingredients:**

* 2 1/4 cups (281g) all-purpose flour
* 3/4 cup (150g) granulated sugar
* 3/4 cup (150g) packed light or dark brown sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 large eggs, at room temperature
* 3/4 cup (180ml) extra virgin olive oil
* 2 teaspoons vanilla extract
* 1/2 teaspoon almond extract (optional)
* 1 1/2 cups (255g) chocolate chips (semi-sweet, milk, or dark)

**Instructions:**

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a large bowl, whisk together eggs, olive oil, vanilla extract, and almond extract (if using).
4. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Stir in chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are set.
8. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy!

Enjoy these delightful Italian Chocolate Chip Cookies, or *Cioccolatini*, fresh from the oven! Their unique flavor and soft, chewy texture are sure to become a new favorite. Buon appetito!