Chocolate Gocciole

Add 1 egg and 2 teaspoons of vanilla extract and mix until smooth and creamy

Place a large mesh sifter over the bowl containing your wet ingredients and add 1 1/2 cups of flour, 2 tablespoons of cornstarch, 1 teaspoon of espresso powder, 1/2 teaspoon of baking soda, 1/4 teaspoon of salt and 3 tablespoons of cocoa powder into it

Gently sift the dry ingredients into the wet ingredients and mix to combine

Add 1/2 cup of mini chocolate chips and fold them in until all of the ingredients have been fully incorporated

Transfer the dough out onto a lightly floured work surface

Knead the cookie dough a few times, lightly dusting with flour if sticky, and then tightly wrap the dough in plastic wrap

Chill the wrapped dough in the refrigerator for 60 minutes

Unwrap the chilled dough and place it onto a lightly floured surface

Gently roll out the chilled dough to 1/2-3/4 inch thickness using a floured rolling pin and cut rounds from the rolled out dough using a 1 1/2 or 2 inch round cookie cutter

Use your fingers to gently shape the rounds into tear drops (optional)

Sprinkle additional mini chocolate chips over the top of each cookie

Set the prepared cookies onto a parchment lined baking sheet

Return the cookies to the refrigerator to 20 minutes while your oven is preheating

Preheat the oven to 350 degrees

Bake on a middle rack at 350 degrees for 14 minutes

Transfer the baking sheet onto a cooling rack for 5 minutes before transferring the cookies directly onto it

Serve with milk or coffee