Back in March of 2020 – while we were still back east and had just pulled our house off the market because of Covid – I found a recipe on La Cucina Italiana for a butter cookie that sounded pretty simple. Six years later, I have finally made it!
As with most recipes from La Cucina, instructions are sparse. They pretty much assume you either know how to cook or have someone you can ask if you’re unsure about something. It works for me because it’s how I generally write recipes – short and sweet.
I was thrown a bit because the recipe pretty much states to just put everything in a bowl and mix it all together. While I’m more used to creaming butter and sugar before adding dry, I went for it…
I let the machine run on low and everything came together perfectly…
Butter and Milk Chocolate Cookies
adapted from la Cucina Italiana
- 400 g flour
- 300 g soft butter
- 200 g brown sugar
- 200 g milk chocolate pieces
- 65 g granulated sugar
- 4 g salt
- 4 g baking soda
- half a vanilla pod (I used 20 g vanilla powder0
Mix together the flour, brown sugar, granulated sugar, salt, baking soda, chocolate, the seeds scraped from half a vanilla pod, and the butter.
Form two 5cm (about 2″) diameter rolls, wrap each in parchment paper and let them rest in the refrigerator for at least 1 hour: by the end, the centre should also be cold.
Remove the paper and cut the rolls into rounds just under 1 cm (about 1/3″) thick.
Arrange the cookies on a baking sheet lined with parchment paper and bake at 160°C (320°F) for about 20 minutes.
Remove the cookies from the oven and let them cool completely before serving.
They are a total winner!
Definitely a crispy buttery cookie – I won’t be waiting six years to make them, again!