Semolina Chocolate Chip Cookies
These tiny bakery-style chocolate chip cookies are made with semola rimacinata flour, a very soft, twice-ground version of semolina. Adapted from a Pure Flour from Europe recipe
Ingredients
- 1 1/3 cups semola rimacinata (twice-ground semolina) flour (or substitute cake flour)
- 1/3 cup powdered sugar
- 1/2 cup butter at room temperature
- 1 egg plus 1 egg yolk
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- grated zest of one lemon
- 3/4 cup mini chocolate chips
Instructions
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Sift the semola rimacinata flour and powdered sugar together into a bowl. Add the baking powder and salt, and stir to combine. Create a well in the middle of the flour; place the butter and the eggs in the center. Stir with a wooden spoon (or mix with your hands) until the dough can be shaped into a soft, smooth ball. The consistency should be similar to play dough.
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Refrigerate the dough ball for 30 minutes. (Note: Try not to keep it for more than 30 minutes; otherwise you will have to wait for it to soften.)
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Remove the dough from the refrigerator and place it onto a lightly floured board. Roll the dough into a large circle and sprinkle with the mini chocolate chips. Knead the chocolate chips into the dough.
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Roll the dough out again until it is about 1/4 inch thick. Cut the dough into circles using a small (1 1/2-inch circle) cookie cutter.
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Place the cookies on a baking sheet lined with parchment paper. Bake at 375 degrees F. for 10 to 11 minutes, or until the cookies are lightly browned on the bottom.