Italian Chocolate Cookies
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.
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Servings: 30
Ingredients
- 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
Icing
- 1/2 Tbsp unsweetened cocoa powder
- 1/2 cup powdered sugar plus more for desired consistency.
- 3 tsp milk
- sprinkles for decorating
Instructions
- 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.