Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

Dessert

Italian Orange Frittelle (Italian fried dough balls)

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Italian Orange Frittelle are deep fried dough balls with a soft cake like interior and crispy outer layer. These little morsels are partially made with finely ground almonds, scented with orange mandarin zest and the warmth of vanilla.

Italian Orange Fritelle  

Lately, I’ve been loving these sweet mandarins. And in my home they’re purchased by the bag full whenever the super market stalls are brimming with these citrus fruits. 

Usually, I simply peel them and enjoy these delectable fruits from fresh. 

However, I find their grated peel adds a lovely citrus scent to any baked goods. You can squeeze out the fresh juices and use them in your favourite recipes.

There’s no waste here at all but simply another way of making use of this lovely fruit.

Plateful of orange mandarins for making frittelle

Frittelle, Italy’s Carnival Food

For all the many ways Italy celebrates Carnival season you’ll probably have just as many varieties of deep fried fritters.

The festivities during this period start in February and are truly extravagant. It’s a procession of elaborate floats and costumes with singing and dancing.

The sweets are just as rich as the costumes worn by those celebrating and usually consist of deep fried morsels of goodness.

Growing up, Castagnole Fritte, made with leavened dough were always enjoyed right up until the Easter holiday. I sometimes fill mine with whatever flavoured jam I may have on hand.

Another popular Italian fritter in my home are Zeppole, Ricotta Doughnuts. These are so incredibly light considering the ricotta in the mix.

Freshly fried orange fritters

Today we’re making neither a leavened based fritter nor a ricotta one. 

They’re really quite simple and don’t require much hands on time.

These Italian Orange Frittelle stand apart from other fritters as they have finely ground almonds in the mix. 

 

Plateful of orange fritters

How to make orange scented sugar

I’ve taken an extra step of pulsing the sugar together with the orange mandarin zest. Easy right?

It takes one minute of your time and yields such a lovely perfumed sugar concoction.

You’ll have a wonderful citrus aroma in every bite!

Easy orange frittelle recipe

Tip Of The Day

Here’s a tip I learned from Stefan’s Gourmet Blog. 

Stefan gave me an excellent tip on how to accidentally prevent making nut butter when grinding nuts.

All you need to do is simply add sugar when grinding the nuts!

Easy to make orange fritters

Enjoy these fritters while still hot with a dusting of powdered sugar and your favourite hot beverage. 

You’ll find them simply addictive!

Happing Baking!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Mandarin orange frittelle
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Italian Orange Frittelle

Italian orange frittelle are deep fried dough balls with a soft cake like interior and crispy outer layer. They're partially made with finely ground almonds and scented with orange mandarin zest and vanilla.

Course Dessert
Cuisine Italian
Keyword Italian frittelle, doughnuts, orange, mandarin, fritters
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24 Frittelle doughnuts
Author Marisa

Ingredients

Ground Almond Mixture

  • 1/2 cup almonds
  • 1 teaspoon powdered sugar

Orange Sugar Mixture

  • 1/4 cup granulated sugar
  • 1 heaping tablespoon mandarin orange zest

Frittelle Batter

  • 1 large egg
  • 2 1/2 ounces mandarin orange juice freshly squeezed
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cup all purpose flour sifted
  • 2 teaspoons baking powder
  • a pinch of salt I used fine sea salt
  • vegetable oil for deep frying
  • 1/3 cup powdered sugar for dusting over the fritters

Instructions

  1. In a food processor, pulse together the almonds with 1 teaspoon of powdered sugar until very fine in texture.

  2. Transfer the almond mixture to a small bowl and set aside.

  3. In the same processor pulse together the granulated sugar with the mandarin orange zest.

  4. In a large bowl beat together the orange sugar mixture with the egg, orange juice and vanilla extract until combined.

  5. Add in the ground almond mixture, the sifted flour, baking powder, a pinch of salt and stir the mixture until well combined.

  6. In a large heavy pot or a dutch oven, pour in enough oil to reach 2 inches high and heat to 350 degrees F. Preferable using a candy thermometer for accuracy.

  7. Use a 1 1/2 inch cookie scoop or 2 small spoons to drop bits of dough into the hot oil. Don't overcrowd the fritters.

  8. Fry the fritters for about 1 1/2 minutes turning often with a slotted spoon until they are puffed up and have an all around golden brown colour in appearance.

  9. Use a slotted spoon to remove the fritters from the pot and allow to drain on a paper lined cookie sheet.

  10. Repeat with the remaining batter.

  11. When finished frying the remaining frittelle, dust the fritters with powdered sugar and serve while still warm.

Chocolate Orange Ricotta Tart

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A simple yet elegant Chocolate Orange Ricotta Tart. This Italian treat is made with a crumbly pastry crust, a silky smooth filling of ricotta and mascarpone cheeses. The zest of mandarines with its juices adds a lovely citrusy scent. And of course some grated semi-sweet chocolate simply because chocolate does indeed make everything better.

Chocolate Orange Ricotta Tart

This post was originally published April 14, 2017 and updated with new content and photos March 25, 2019.

Italian Easter Tart

Growing up Italian in a predominately french city, there never was any lack of desserts after a fine celebratory meal.

Easter Sunday was no exception especially after a mandatory and traditional simple roast of agnello or rather lamb.

Desserts as well never wavered far from the customary sweets from way back home in Italy.

One in particular which graced our table each and every Easter was la casata. A typical tart from my home town made with ricotta, sheep’s milk cheese and chocolate which utilizes many eggs. It always had mamma and her sisters vying for the coveted spot of who used the most eggs.

It’s not unusual to use anywhere from 20 to 30 eggs when making la casata from my Paese in the Lazio region of Italy.

Although not my mamma’s casata this chocolate orange ricotta tart still pulls at my heartstrings. It’s somewhat similar in taste to the one I grew up on but way much lighter and not as dense.

Pre-baked chocolate orange tart

Making Short Crust Pastry

We begin with a a crumbly short crust pastry that is really quite easy to make. It’s then rolled out and used to line the tart tin.

You’ll find it to be quite forgiving if any breakage occurs and can be remedied by working it back together with either your fingers or the back of a spoon.

You’ll want to pierce it with a fork before filling it with the ricotta mixture so that no humps occur while baking.

Baked ricotta crostata

I used a 10 inch tart tin with a removable base but you can also use a 9 inch tart tin.

You will however want to divide the pastry dough in half while using one half and freezing the other to use at a later time. Or you can make some pretty cut out cookies with the remaining dough and use to decorate the tart.

You’ll also have to compensate for the slightly smaller tart tin by reducing the amount of time baked.

Baked Chocolate Orange Crostata

Orange and chocolate are one of my absolute favourite pairings.

Since I had so many sweet mandarins lying around I decided to use both the zest and the juices from this sweet fruit.

You can however substitute the mandarins with the zest of an orange.

Baked chocolate orange tart

All that’s needed is a light or generous dusting of icing sugar just before serving.

Sliced Ricotta Tart

This creamy and dreamy tart is especially delightful with your favourite cup of coffee or tea!

Enjoy while still warm or cold.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Italian Chocolate Orange Ricotta Tart

 

Chocolate Orange Ricotta Tart
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Chocolate Orange Ricotta Tart

Chocolate Orange Ricotta Tart is a light Italian torta made with a pastry crust, ricotta and mascarpone cheeses, grated chocolate and scented with orange zest.
Course Dessert
Cuisine Italian
Keyword Ricotta, Tart, Crostata, Italian dessert, Easter
Servings 12
Author Marisa

Ingredients

  • FOR THE PASTRY CRUST
  • 12 tablespoons unsalted butter softened
  • 1/4 cup granulated sugar
  • 1 egg yolk from a large egg
  • 2 cups all-purpose flour
  • RICOTTA FILLING
  • 2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1 cup granulated sugar
  • 3 large eggs beaten
  • grated zest from 3 small tangerines or 1 large orange
  • 2 tablespoons tangerine juice or orange juice
  • 2 ounces grated semi-sweet chocolate
  • icing sugar for dusting

Instructions

  1. MAKING THE PASTRY
  2. In a large mixing bowl beat the butter and the sugar until smooth.
  3. Add in the egg yolk and beat until thoroughly combined.
  4. Stir the flour into the mixture.
  5. Transfer the mixture to a work surface and work the dough with your hands until you get a smooth pastry dough.
  6. Roll out the pastry dough on a lightly floured work surface and carefully transfer the dough to a 10 inch round tart tin with a removable bottom.
  7. Place in the fridge to chill for 30 minutes.
  8. Preheat the oven to 350 degrees F and start making the filling.
  9. Place the ricotta and the mascarpone cheese in a large bowl and beat until smooth.
  10. Add the sugar, eggs, orange juice, zest and beat until thoroughly combined.
  11. Fold in the grated chocolate then pour the mixture over the prepared pastry dough.
  12. Bake for 50 to 60 minutes until the filling is set.
  13. Remove the tart from the oven and let cool in the tin.
  14. Once cooled dust with icing sugar and serve.

Recipe Notes

Recipe is adapted from Cafe Italia cookbook by Liz Franklin with a few switch ups. I substituted the lemon juice and zest with mandarin juice and zest and added 2 ounces of grated semi-sweet chocolate.The original recipe called for using half the pastry dough, baking it in a 9 inch tart tin for 45 minutes.I used a 10 inch tart tin, used the whole amount of pastry dough and therefore increased the baking time by almost 15 minutes to compensate for a bigger tart.

 

Amaretto Biscotti

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Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

This Amaretto Biscotti post was originally published January 12, 2015 and republished March 1, 2019 with updated photos and content.

I have a love affair with biscotti! My guilty pleasure! Well…one of them, I may have a few more.

This Italian, twice baked cookie is very popular in coffee shops.

Why buy them though, when you can just as easily make your own! They’ll be far more superior to the store bought ones.

I always feature at least one flavour on my sweet table or cookie platter during the holidays. But then again, I really don’t need much of an excuse to bake them any time of the year.

Nowadays I much prefer one flavour of biscotti or another rather then a chocolate chip cookie.

They’re really not complicated to make at all and perfect for beginners.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

You can slice and bake them into long and elegant shapes or shape, slice and bake them into mini morsels as I have done with this recipe.

Unlike some rock hard biscotti which require dunking in milk, coffee or even wine, these are made with butter and have a more tender bite but still remain crunchy.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

They’re simply wonderful all on their own.

However, a light drizzle of both the dark and white chocolate adds an extravagant touch of elegance.

Brew a fresh cup of coffee and enjoy one of life’s simple pleasures.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

TIPS FOR PERFECT AMARETTO BISCOTTI

First off, I prefer to roughly chop the both the almonds and the chocolate covered almonds. This allows far easier slicing with cleaner cuts.

After the initial first bake do allow the biscotti logs to cool for about 10 minutes for easy slicing. This makes the biscotti more pliable to a sharp knife.

Make sure you’re on a steady cutting board. With the tip of the knife pointed downwards, slice at a diagonal in one fluid motion.

I prefer to stand the biscotti slices upright for the second bake. This allows them to crisp on both sides without having to turn them over and risking breakage.

Allow the biscotti to cool completely before drizzling them with the melted chocolate. This helps the chocolate set much quicker. However, you can just as easily place the chocolate drizzled biscotti tray in the fridge if pressed for time.

They’re at their best stored in an air tight container for about one week and freeze well.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.

 

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Tender and crumbly Amaretto Biscotti chock full of roasted almonds, chocolate covered almonds and drizzled with more chocolate.
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Amaretto Biscotti

Delightfully tender and crumbly, these Amaretto Biscotti are chock full of roasted almonds, chocolate coated almonds and drizzled with more chocolate.

Course Dessert
Cuisine Italian
Keyword Amaretto Biscotti
Servings 48 mini biscotti

Ingredients

  • 2 1/4 cup all purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 2 tablespoons Amaretto liqueur
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup roasted almonds roughly chopped
  • 1 cup chocolate covered almonds roughly chopped
  • 1/4 cup white chocolate chopped
  • 1/4 cup semi-sweet chocolate chopped

Instructions

  1. Preheat oven to 350 degrees F.

  2. Lina a baking sheet with parchment paper and set aside.

  3. In a medium sized bowl, stir together the flour, baking powder, cinnamon and salt.

  4. In a large bowl, beat together the butter and sugar on medium high speed with an electric mixer until fluffy and light in colour.  For about 2 minutes or so.

  5. Beat in the eggs, amaretto liqueur, almond and vanilla extracts until combined.

  6. With the mixer on low speed, add in the flour mixture and mix just until incorporated.

  7. Stir in both the roasted almonds and the chocolate covered almonds.

  8. On a lightly floured surface divide the biscotti dough in four equal portions.

  9. With lightly dusted hands, roll each portion into a 12 inch log and transfer to the prepared baking sheet.

  10. Bake for 20 minutes. The logs will be a light golden colour with firm tops.

  11. Allow to cool for 10 minutes.

  12. Meanwhile, reduce oven temperature to 250 degrees.

  13. Once cooled, slice each log crosswise into 3/4 inch pieces.

  14. Place upright on the baking sheet and return to the oven for the second bake.

  15. Bake for 15 minutes.

  16. Allow the cookies to cool before drizzling with the melted chocolate.

  17. Place both chocolates into 2  small separate bowls and melt in the microwave at 20 second intervals.

  18. If your chocolate is too thick for drizzling, simply stir in a little vegetable oil to thin it out to a drizzling consistency.

  19. Using a small spoon drizzle first the dark chocolate over the sliced biscotti and then the white chocolate.

  20. Let the chocolate set before serving.

  21. I leave the biscotti on the cookie sheet at room temperature to set.

  22. However if your pressed for time you can place the cookie sheet with the biscotti in the fridge to set much quicker.

Recipe Notes

Adapted from The food Network Magazine.

 

Chewy Amaretti Cookies

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These Chewy Amaretti Cookies are another wonderful and well known treat to come out of Italy and a true Italian classic. They have a crispy outer edge and an irresistible chewy centre. You’ll be hard pressed not to devour the whole plateful in one siting.

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

On one of my many frenzied baking moments last Christmas, I baked a batch of Ricciarelli, Italian Almond Cookies. I brought some in to work to share with my colleagues. Once in a while they’re my designated and very happy taste testers.

One friend and colleague, Mary, remarked on how much they tasted like her mom’s amaretti cookies.

She very graciously offered to share her mom’s recipe with me and encouraged me to change the recipe to my liking.

But how does one improve on perfection? They’re absolutely amazing, which my family can happily attest! And greedily so as they were gone in mere minutes.

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

What Are Chewy Amaretti Cookies Made Of

This type of amaretti is simply one of many that can be found in different Italian households.

They mostly consist of one type of almond flour or almond paste with the addition of sugar, egg whites and flavourings.

You can use purchased almond flour or simply grind whole roasted almonds as finely as you can using a food processor.

Whether the almonds are peeled or not really doesn’t make any difference in taste. It does however change the over all colour of the cookie. Peeled almonds will yield a paler looking cookie whereas almonds with their skin intact will render a sun kissed golden brown colour.

You’ll note that in this recipe, Mary’s mom uses one part hazelnuts to three part almonds. I truly love this combo and kept the recipe as is but you can use all almonds instead.

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

Not only do these cute little morsels have a pretty golden hue, they also smell simply wonderful! And they’re gluten free!

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

Are Amaretti Cookies Easy To Make?

Amaretti cookies are by far one of the easiest cookies to ever make.

They require just a few simple ingredients so do use the freshest almonds possible.

Not those year old almonds stored why back in your pantry. Or that forgotten batch of almonds tucked in the far corner of your freezer from way back when!

And seriously, you don’t even need any special equipment! Just two bowls. One for whisking the dry ingredients and one for beating your egg white in. Which you can also beat with a fork…or a whisk. Unless you choose to use your electric mixer.

In which case, I’ll leave that part up to you. But just remember not to over beat the egg white. You just want soft peaks!

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

Tips to making perfect Chewy Amaretti  Cookies

An extremely helpful tip that Mary’s mom has is a trial bake. She bakes 3 to 4 cookies to see how they turn out.

If the cookies flatten overmuch she’ll add a little more finely ground almonds to the mixture. If the dough is too stiff she’ll mix in a little more egg white.

I’ve tested this recipe 3 times and each time they turned out just wonderfully. So delicious!

As a personal preference, I chilled the dough for one hour before shaping and rolling the dough in the sugar. This helped achieve perfectly domed shapes.

A cookie scoop also helps tremendously in making equal sized cookies. I used one of 1  1/4 inch round in size.

Use the 15 minutes of baking time as a guideline. Check them after 12 minutes to make sure they are not over browning as not all ovens are created evenly.

I doubled up on my baking pans because these cookies benefitted from a double insulation. They turned out with an even all round crispiness and chewy centres. Light brown in colour with crisp crackled tops…and so pretty to look at!

If you prefer them even more crispier then simply leave them for another minute or two.

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

These chewy amaretti cookies are especially wonderful savoured with a sweet wine or equally enjoyable with your favourite cup of tea or coffee!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.

Chewy Amaretti Cookies are an Italian classic cookie. With crispy edges, chewy centres and flour free, they're perfect gluten free treats.
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Chewy Amaretti Cookies

A classic Italian Cookie. These Amaretti cookies have crispy outer edges, soft chewy centres and are gluten free.

Course Dessert
Cuisine Italian
Keyword Chewy Amaretti Cookies
Prep Time 40 minutes
Total Time 52 minutes
Servings 2 dozen, approximately

Ingredients

  • 3/4 cup roasted almonds
  • 1/4 cup roasted hazelnuts
  • 1/2 cup granulated sugar
  • pinch of baking powder
  • 1 egg white from a large egg
  • 1 teaspoon pure almond extract
  • 1/3 cup extra granulated sugar for rolling the cookies into

Instructions

  1. Place both nuts in a food processor and grind to a very fine sandy consistency. Take care not to turn it into a nut butter.

  2. In a medium sized bowl whisk together the ground nuts, granulated sugar and a pinch of baking powder. Set aside.

  3. In a separate small bowl beat the egg white to a soft peak.

  4. Stir the almond extract into the egg white mixture.

  5. With a fork, stir the egg white mixture with the nut mixture until well combined.

  6. Cover with cling wrap and chill in the fridge for 1 hour.

  7. Line a baking sheet with parchment paper and set aside.

  8. Preheat oven to 350 degrees F.

  9. Use a cookie scoop of about 1 1/4 inch round to scoop up pieces of dough and shape them in a circle using your hands. If you don't have a cookie scoop, a well rounded teaspoon will do.

  10. Roll the cookie ball in granulated sugar and place onto the prepared cookie sheet.

  11. Repeat with the remaining cookie dough, spacing the cookies about 2 inches apart.

  12. Bake in the preheated oven for about 12 to 15 minutes. 

  13. When ready the cookies will look light brown in colour with crisp crackled tops.

  14. Allow the cookies to cool on the pans placed over a cooling rack.

Recipe Notes

The cookie dough shouldn't be too sticky to roll with your hands but if you do encounter some stickiness simply dab your hands with a teeny bit of water and continue rolling and shaping the cookie dough.

 

Triple Chocolate Cookies

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When it comes to decadent cookies these Triple Chocolate Cookies certainly fit the bill.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

This post was originally published on February 4, 2015 and republished Jan 31, 2019 with updated photos and content.

They’re a trifecta of pure cocoa and chock full of both semisweet and white chocolate chunks as well as white chocolate chips.

The addition of instant coffee granules elevates these heavenly cookies with amazing mocha flavour!

You’ll find them soft and chewy with loads of gooey melted chocolate when bitten into…just the way I like my cookies.

 

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

These triple chocolate cookies are just about ready to hit the oven right after mixing the dough together. However, if you love and want more of that concentrated chocolate flavour, then do chill the dough overnight.

This cookie dough is a rather stiff dough to start off with. So, if you do chill the dough overnight then simply remember to allow the dough to sit at room temperature for about an hour or two. This will make it easier to scoop out and bake.

A good old tablespoon is enough to scoop up chunks of cookie dough for baking. However, if you have a small ice-cream scoop of about 1 and a half inch to 2 inches, this would work even better. It allows you to swoop in and scoop and releases the cookie dough without much effort.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

You’ll probably get a good 3 dozen medium size cookies…give or take a few!

However you can make them larger if you wish.

Simply remember to adjust the baking time accordingly for bigger cookies.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

Tips for making soft triple chocolate cookies

A useful tip to chewy gooey cookies, is not to over bake them.

For cookies with soft and chewy centres, bake them for about 8 minutes. They’ll be very fragile when removed from the oven so allow them to cool in the baking pan placed over a cooling rack.

If you like them crispier around the edges then simply bake them for 10 to 12 minutes.

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Decadent triple chocolate cookies. These cookies are soft and chewy with loads of gooey chocolate.
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Triple Chocolate Cookies

Triple chocolate cookies, chock full of both semi-sweet and white chocolate chunks and semi-sweet chocolate chips. A heavenly decadent cookie.
Course Dessert
Cuisine American
Keyword Chocolate, Cookie, Triple chocolate, Soft and chewy
Servings 36
Author Marisa

Ingredients

  • 2 1/2 cups all purpose flour
  • 3 tbls unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp instant coffee granules
  • 3/8 tsp salt
  • 1 cup unsalted butter softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped semi-sweet chocolate
  • 1 cup chopped white chocolate

Instructions

  1. Preheat oven to 375*
  2. Line 2 cookie sheets with parchment paper.
  3. In a medium size bowl combine the flour, unsweetened cocoa powder, baking soda, coffee, salt and set aside.
  4. In a large bowl using an electric mixer, cream the butter and both the sugars together. Add the eggs and vanilla and mix till blended. Mix in the flour mixture. Stir in the chocolate chips, chopped semi-sweet chocolate and chopped white chocolate.
  5. Using a cookie scoop or spoon, form balls into large walnut size chunks of dough. Bake 10 to 12 minutes, they should look just barely set with a shiny sheen. Remove from oven and let cool 15 mins.

Recipe Notes

This recipe was adapted from The Best of Better Baking by Marcy Goldman. One of my favourite cookbooks, with lots of insightful information to turn anyone into a better baker.