sugar, cocoa mass, cocoa butter, low fat cocoa, emulsifier: soy lecithin), Sunflower oil, Butter, Glucose syrup, Wheat starch, Raising agents (sodium hydrogen carbonate, ammonium hydrogen carbonate), Salt, Vanillin flavor, May contain traces of: nuts, sesame and eggs. I also like to refrigerate the prepared cookies before baking to keep the dough cold after handling.

They are perfect for dunking and offer you the option to start your day with a chocolate chip cookie. Add the sifted flour mixture a half at a time and when almost combined add 1/2 cup chocolate chips, combine. The images of the products are purely indicative, the products sent may undergo changes in packaging and format.Normally you cannot find them anywhere but in italy, luckily nowadays you can find anything on the Internet.

They may be used by those companies to build a profile of your interests and show you relevant adverts on other sites. As for Ringo, a market leader of dry snacks in Italy since 1967, two recipes will be on the market – vanilla and cocoa – which innovate the already existing proposals.You can also freeze the shaped cookies, freeze them on a cookie sheet for an hour or until they are solid, then place in a freezer bag. However, blocking some types of cookies may impact your experience of the site and the services we are able to offer. Of course, as a breakfast cookie (I love saying that), they go great with coffee, but they also go great with milk, tea and hot chocolate too! Roll the dough out with a small round cookie cutter and then form into a drop shape, top each cookie with extra chocolate chips.

A shower of many chocolate chips in an exquisite crumbly pastry: this is the secret of the Gocciole Pavesi. For the five new references, the best high-quality raw materials are used, such as fresh Italian milk, fresh cream, 100% Italian honey and hazelnuts, eggs from free-range hens, and sustainable cocoa from certified supply chains.

Add a few more mini chocolate chips onto the top of each cookie and place them back into the refrigerator for 20 minutes. Roll the dough out, and with a small round cookie cutter (1-2 inches / 2-4 cm) cut then form into a drop shape, by pinching the top of the circle into a rounded point to form a tear drop shape, place the cookies on a parchment paper lined cookie sheet, top each cookie with a few extra chocolate chips.