Baci di Cioccolati
This wonderful Christmas cookie comes to us courtesy of the Cookbook Company and Brulee Bakery. It’s name means “little kiss of chocolate” and is one of the best chocolate cookies ever!
Melt 10 oz. semi-sweet chocolate together with 2/3 cup butter in a Bain-Marie (metal or glass bowl placed over a pot with boiling water) or in a large saucepan over low heat.
Let the chocolate/butter mixture cool. Meanwhile beat 3 eggs.
Add 1 cup sugar and beat until the mixture thickens.
Add 2 tsp vanilla and the melted and cooled chocolate/butter to the beaten egg mixture.
Mix in 3/4 cup flour, 1/2 tsp baking powder and a pinch of salt. Mix well without over mixing.
Stir in 1 cup white chocolate chips/chunks, 1 cup dried cranberries and 1 cup dried chopped apricots.
Drop by small teaspoonfuls on greased or silpat lined cookie sheet.
Bake 12 minutes at 350 F and enjoy!
- 10 oz semi-sweet chocolate
- 2/3 cup butter
- 3 eggs
- 1 cup sugar
- 2 tsp vanilla
- 3/4 cup flour
- 1/2 tsp baking powder
- pinch salt
- 1 cup white chocolate chips or chunks
- 1 cup dried cranberries
- 1 cup dried apricots, chopped
- Preheat oven to 350F. Line cookies sheets with silpat or lightly grease pans.
- Melt the semi-sweet chocolate together with the butter in a saucepan over low heat until all is melted. Allow to cool.
- Meanwhile, beat the three eggs in another bowl. Add 1 cup sugar to the beaten eggs and beat to combine until the mixture thickens. Add 2 tsp vanilla and the cooled chocolate mixture to the egg mixture.
- In another medium sized bowl, mix together the flour, baking powder and salt. Slowly add the dry ingredients to the chocolate mixture and blend without over mixing.
- Stir in the chocolate chunks, cranberries and apricots.
- Drop by spoonful onto the prepared pans.
- Bake for 12 minutes or until just beginning to darken on the edges. Remove to a cooling rack.
- Keep stored in an airtight container or freeze.