Italian Chocolate Cookies, Sicilian chocolate spice cookies, toto cookies, meatball cookies, whatever your family calls them you’ll be sure to find these traditional Italian cookies on many special occasions and holiday cookie trays.
Ready to make Italian Chocolate Cookies? I thought so.
Honestly, there are so many variations to this cookie, just do a Google search and you’ll see what I mean, Sicilian chocolate spice cookies, toto cookies, or meatball cookies, whatever your family calls them you’ll be sure to find these traditional Italian cookies at many special occasions and holiday cookie trays. Their lightly sweet taste is again like most Italian cookies, perfect for dipping in espresso…
Italian Chocolate Cookies — Quick and Easy Holiday Cookie
Italian Chocolate Cookies are festive balls made with walnuts, mini chocolate chips, cocoa, and orange flavoring.
I thought that the cookies would be hard to handle, but I was wrong. The dough is not sticky, and it’s easy to roll out, and just takes a few basic ingredients, and comes out perfectly festive every time!
First, gather your ingredients. You’ll need just a few basic ingredients for this festive treat!
- all-purpose flour
- cocoa powder – plain, but you can try dutch processed for extra dark chocolatey-ness
- baking powder – to give just the correct amount of rise
- spices – cinnamon, cloves, and nutmeg
- milk – more as needed for desired consistency
- orange zest
- walnuts – you’ll want some texture so don’t chop these too fine
- mini chocolate chips – or use regular chocolate chips in dark or milk
- powdered (icing) sugar with a little bit of milk for the icing.
- Colored sprinkles are a must!
Tips for Success
- it’s really important not to over-bake otherwise they will be dry. These cookies should be soft and moist.
- Don’t omit the resting – it’s essential for this recipe.
How do I store Italian Chocolate Cookies?
Store at room temperature in an airtight container with nonstick or wax paper between the layers for 5 days.
Can Italian Chocolate Cookies be frozen?
Yes! Freeze in an airtight container for up to one month (possibly longer). When thawing, don’t remove instead thaw cookies completely in the container.
I hope you love this delicious and easy recipe – be sure to give it a review below!
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Italian Chocolate Cookies
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1 1/2 tsp baking powder
- pinch of salt
- 1/2 cup butter at room temperature
- 1/2 cup mini-chocolate chips
- 1/2 cup walnuts finely chopped
- 3 teaspoon orange zest or zest of 1 orange
- 1 large egg lightly beaten
- 1/2 cup milk or more as needed
- 1/2 Tbsp unsweetened cocoa powder
- 1/2 cup powdered sugar plus more for desired consistency.
- 3 tsp milk
- sprinkles for decorating
- Put the first 8 ingredients in a large bowl and stir until well blended. Add butter and work with your fingers until a crumbly texture is achieved.
- Make a well in the center and add the remaining ingredients. Stir with a large wooden spoon to combine. The dough will be sticky. Add extra milk, if necessary, to ensure that the dough holds together.
- Cover and refrigerate for 1 hour or overnight.
- Preheat oven to 375 degrees. Scoop dough by the tablespoonful and shape it into balls. Place on a parchment-lined baking sheet. Bake for 12 to 13 minutes.
- Don't overbake - these are meant to be soft and moist. Remove from sheets and cool completely on racks.
- Combine the Icing ingredients in a bowl until just smooth. You want it more thick than thin, but still runny.
- Dip the tops of the cooled cookies into the glaze, then return to the wire rack, allowing the glaze to drip down the sides of the cookie.
- Top with sprinkles while glaze is still wet. Store in an airtight container.