Chocolate chip cookies

Chocolate Chip Cookies - an American staple but the perfect way to start your day alla torinese!
Chocolate Chip Cookies – an American staple but the perfect way to start your day alla torinese!

A typical Italian breakfast differs greatly from the average Australian one. Back home, I’d have yoghurt, cereal, or something savoury (a big favourite of mine is toast with eggs, peanut butter or avocado!). Here in Turin on the other hand,  I’m more likely to have a sweet breakfast like most locals do. Generally, if people are having breakfast at home, they have caffè  e latte with bread, butter and jam or biscuits. During the week however, they may go to a bar on their way to work for breakfast and order a cappuccino and a pastry (often a croissant).

I love biscuits but sometimes I get annoyed at all the packaging which easily accumulates if you buy them from the supermarket all the time. I also enjoy a good croissant with a cappuccino from a bar. However,  even if it is by no means expensive to have breakfast at a bar here in Turin (the average cappuccino costs 1.50 euro and the average croissant is 1.00 euro), it does add up if you do it every day.

Anyway, if you’re keen like me to:

a.reduce packaging waste and/or;

b. save a few pennies but;

c. do not want to renounce something sweet for brekkie,

then here is a chocolate chip cookies recipe for you.  It is loosely based on Felicity Cloake’s[i] and I like to make these because they remind me of my husband’s packaged biscuits of choice from the supermarket called gocciole (tear-dropped shaped biscuits with chocolate chips in them). I would recommend preparing the dough in advance and allowing it to chill so that it is easier to roll and shape afterwards.

Chocolate Chip Cookies


  • 240g plain flour
  • 170g dark chocolate, roughly chopped (or equivalent amount of dark chocolate chips)
  • 150 g raw sugar
  • 120g melted butter
  • 1 egg
  • ½ tsp bicarbonate of soda
  • 1 tsp salt


  1. Using an electric beater, beat butter,  sugar and egg until well combined.
  2. Sift flour, bicarbonate of soda and salt and then using a wooden spoon, add to the butter, egg and sugar mixture. Stir until it forms a dough-like consistency.
  3. Fold in the chocolate pieces.
  4. Chill cookie dough in fridge overnight.
  5. Preheat the oven to 180 degrees. Line two baking trays with greaseproof paper.
  6. Knead and flatten dough  (use a rolling pin if necessary) on a lightly floured working surface.
  7. Using cookie cutters, cut out shapes and place on baking tray, ensuring you  leave enough space between them.
  8. Bake for about 15 minutes, until golden, but not browned.
  9.  Allow to cool on tray before transferring to wire rack to cool completely.

Vi auguro buona colazione!

[i] See the following link for more information:

Ligurian panissa salad

I’ve gradually transitioned to working from home over the past couple of years. This means minimal commuting and to my great relief, far less office politics to put up with. There’s no more need to…


More about radicchio (and what it’s like to be pregnant in Turin)

If you were to ask one of the people who knows me best what I enjoy eating most I’m sure they’ll respond with the word insalata or salad. And by salad, I mean raw, simple…


Leave a Reply

Your email address will not be published. Required fields are marked *