Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped Bacio chocolate candies
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Medium mixing bowl
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips and chopped Bacio chocolate candies.
7. Line baking sheets with parchment paper.
8. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes per batch
Temperature:
375°F
Serving size:
Makes about 24 cookies
Nutritional information:
Calories per serving: 280
Total fat: 14g
Saturated fat: 8g
Cholesterol: 40mg
Sodium: 170mg
Total carbohydrates: 36g
Dietary fiber: 1g
Total sugars: 24g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe to 1/2 teaspoon.
- Milk chocolate chips or white chocolate chips can be used instead of semisweet chocolate chips.
- Chopped hazelnuts or almonds can be used instead of Bacio chocolate candies.
Variations:
- Add 1/2 cup of shredded coconut to the dough for a tropical twist.
- Replace the Bacio chocolate candies with chopped Reese's Peanut Butter Cups for a peanut butter and chocolate combination.
- Use dark chocolate chips instead of semisweet chocolate chips for a richer flavor.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugars.
- Don't overmix the dough once the dry ingredients are added, as this can result in tough cookies.
- For even-sized cookies, use a cookie scoop to measure out the dough.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Arrange the cookies on a platter and dust with powdered sugar for a festive touch.
Garnishes:
Sprinkle chopped Bacio chocolate candies on top of the cookies for an extra chocolatey finish.
Pairings:
Serve the cookies with a glass of cold milk or a hot cup of coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be paired with a scoop of vanilla ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are spreading too much during baking, try chilling the dough for 30 minutes before baking.
- If the cookies are too dry, try adding an extra tablespoon of butter to the dough.
Food safety advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the raw dough to prevent the spread of bacteria.
Food history:
Bacio chocolate candies are a popular Italian confection made by Perugina. They are made with a whole hazelnut center, surrounded by chocolate and a crunchy shell.
Flavor profiles:
These cookies have a rich, chocolatey flavor with a nutty crunch from the Bacio chocolate candies.
Serving suggestions:
Serve these cookies as a sweet treat for a holiday party or as an after-school snack for the kids.
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