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+ servings

Italian Rock Cookies

Big fat cookies with crumbly centers and thick shells.
Course Dessert
Cuisine Italian
Keyword Rock Cookies, Scones
Prep Time 10 minutes
Cook Time 25 minutes
Cooling 30 minutes
Total Time 1 hour 5 minutes
Servings 5
Cost 5


  • 1 cup plus 1 tablespoon all-purpose flour 160 grams
  • 1/4 cup plus 2 teaspoons granulated sugar 60 grams
  • 1/2 teaspoon baking soda 3.5 grams
  • 1/4 teaspoon salt
  • 3 tablespoons plus 2 teaspoons unsalted butter softened to the point of being almost but not quite melted (50 grams)
  • 1/4 teaspoon vanilla extract
  • 1/2 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


  • 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.