Italian Rock Cookies
Big fat cookies with crumbly centers and thick shells.
Servings 5
Cost 5
Ingredients
- 1 cup plus 1 tablespoon all-purpose flour 160 grams
- ¼ cup plus 2 teaspoons granulated sugar 60 grams
- ½ teaspoon baking soda 3.5 grams
- ¼ teaspoon salt
- 3 tablespoons plus 2 teaspoons unsalted butter softened to the point of being almost but not quite melted (50 grams)
- ¼ teaspoon vanilla extract
- ½ teaspoon grated lemon zest or a mixture of orange and lemon zest
- 1 tablespoon plus 1 teaspoon of milk plus more if needed room temperature
- 1 large egg yolk room temperature
- ¼ cup golden raisins or candied fruit such as the kind you buy for fruitcake
- Slivered Almonds
- 1 lightly beaten egg for brushing
- 1 large bar around 3 oz of high quality chocolate (like Lindt or Dove), chopped
- 1 teaspoon coconut oil optional
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine the flour, sugar, baking soda and salt and stir until evenly mixed.
- Make a well in the flour mixture and add the very soft butter, vanilla, lemon or orange zest, milk, and egg yolk. Give it a stir, then add the chocolate and fruit. Stir until it all holds together, then empty onto a pastry mat or a clean surface and knead into a smooth dough.
- Shape into 5 large balls. Roll in slivered almonds and brush with beaten egg.
- Evenly space the cookies on a baking sheet lined with parchment paper and bake at 375 for about 25 minutes. Remove from the oven and let cool completely.
- When cool, melt the chocolate (and coconut oil if you want the chocolate to be softer) in a microwave using 50% power and stirring every minute or so. Spoon over the cookies. Put in the freezer just to set the chocolate, then remove.
