ITALIAN COCOA FROLLINI RECIPE with white chocolate chips
Recipe type: cookies
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 cups (240 g) all-purpose flour
  • 2/3 cup (65 g) cocoa powder
  • 1/2 cup (100g) sugar
  • 94 (75 g) white chocolate chips
  • 1 egg
  • 7 tbsp (100 g) butter
  • a drop vanilla extract
  • a pinch table salt
  1. CHOCOLATE PASTRY DOUGHFirst, reduce the butter into pieces, pour them in a bowl and let them soften at room temperature. Storing the butter into the turned off oven with the light on, speed up the softening.Pour the softened butter, and the egg, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch the mixture with your fingers, until the flour absorbs the liquid. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a cutting board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent paste. Finally, wrap the dough with a plastic sheet and store into the fridge for at least 1 hour (best 3 h), in order to make it more elastic and easier to roll out.
  2. ROLLING AND CUTTINGBefore roll out the pastry dough, beat lightly with the rolling pin. Work fast to avoid the butter melting inside the mixture. After that, roll out the dough until ⅓ inch thick. Now, reduce the dough into rounds using a pastry cutter. If the mixture starts to take apart, store a few minutes into the fridge.
  3. GARNISH AND BAKINGAt this point, preheat the oven at 355° F (180° C). Then, place the cookies over a baking tray lined with parchment paper.Now, garnish the Frollini cookies with chocolate chips, and bake about 25 minutes.
  4. SERVING AND STORINGOnce ready, place the cookies over a rack, and let them cool down. Store the chocolate cookies into a metal box; they last up to 4 days.
Recipe by philosokitchen at