~Sunday, July 14, 2013
Once again I
stand ringing my hand bell in the piazza to
make a town announcement, “HEAR YE, HEAR YE, A RENAISSANCE IS UPON US: THE
CREATION OF THE ITALIAN CHOCOLATE CHIP COOKIE!”
Who says great
revivals are only found in art? The spirit
of innovation followed my mom straight from Europe into her kitchen in Southern
California. Okay, chocolate chip cookies
aren’t exactly medieval, but my mom’s inventive revival of this ageless
favorite is leading-edge delectable, and gets my vote for modern world ingenuity.
Move over Donatello—a new master artist is amongst us!
Maria’s
Chocolate Chip Cookies
Ingredients
(Makes 3 ½ dozen cookies)
3 cups
all-purpose flour
3 teaspoons
baking powder
½ teaspoon
baking soda
½ teaspoon salt
½ cup butter,
softened
¾ cup sugar
3 eggs
3 tablespoons
whipping cream
1 tablespoon
instant Italian espresso
1 teaspoon
almond extract
1 cup chocolate
chips
Using an
electric mixer on low, blend the flour, baking powder, baking soda, and salt
together in a large bowl for 30 seconds and set aside.
In another large
bowl, cream the butter and sugar on high for 3 ½ minutes. Add the eggs, one at a time, beating well
after each addition. Add the whipping
cream, the instant espresso, and the almond extract; beat well. Gradually mix in the flour mixture with the
mixer on low, about one cup at a time, until well incorporated. Stir in the chocolate chips last, using a large
wooden mixing spoon.
Preheat the oven
to 375 degrees F.
Line two large
baking sheets with parchment paper. Scoop
a generous tablespoon of batter, and place each scoop 1 ½-inches apart on the
baking sheets. Bake for 15 to 20
minutes, until golden brown. (My mom switches
the baking sheets to opposite racks after 9 minutes, allowing the cookies to
bake evenly.)
Transfer cookies
to a rack to cool and store in an airtight container.
Most
likely, my husband—who love’s espresso and chocolate chip cookies!—was my mom’s
motivation for this recipe.
