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A warm and comforting treat: Chocolate chip cookies

Porcigliano Olive Grove at Home: Insider tips to make your home more hospitable and flavoursome with our homemade chocolate chip cookies. 

Here at Porcigliano Olive Grove, we stay warm and welcome our guests with our signature chocolate chip cookies. For the first time we reveal our recipe and give away some insights to enrich your home cooking with some Tuscan touch. Plunge yourself in the scent or dark chocolate and vanilla and travel with your senses. 

Porcigliano Olive Grove is the perfect country house rental near Florence ideal for families and groups of friends. This accommodation is only 25 minutes away from Florence and all the other hidden gems of Tuscany. We are located in the green Mugello valley near Florence, a land rich in history and traditions. The Mugello valley, cradle of P.D.O. and P.G.I. agriculture produce, is rich in local farms markets and is renewed for organic meet, dairy products, Porcini mushrooms, Truffles, olive oil, wine and the Marrone chestnut. 

Following up on our traditions, we are proud to share with you our signature recipe for this mouth-watering chocolate chips cookies.

Recipe

·       2 and 1/4 cups (280g) all-purpose flour

·       1 teaspoon baking soda

·       1 and 1/2 teaspoons cornstarch

·       1/2 teaspoon salt

·       3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*

·       3/4 cup (150g) packed light or dark brown sugar

·       1/2 cup (100g) granulated sugar

·       1 large egg + 1 egg yolk, at room temperature

·       2 teaspoons pure vanilla extract

·       1 and 1/4 cups (225g) semi-sweet dark chocolate chips or chocolate chunks

·       1 cups chopped walnuts

·       1/2 cup rolled oats

·       ¼ teaspoon freshly squeezed lemon juice

Instructions

1.     Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.

2.     In a medium bowl, whisk the melted butter, brown sugar, lemon juice and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chunks. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 2-3 hours or up to 3-4 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.

3.     Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

4.     Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

5.     Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. Place 8 balls of dough onto each cookie sheet. Press a few more chocolate chips/chunks on top of the dough balls for looks, if desired.

6.     Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

7.     Cookies stay fresh covered at room temperature for up to 1 week.

Cook’s note

You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 325°F (163°C) and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

 

Porcigliano Olive Grove, the ideal vacation rental near Florence is happy to welcome you back with a sample of our signature chocolate chip cookies. A little gesture from our heart.

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