Best 11 Italian Chocolate Cookies Recipes

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Italian chocolate cookies, with their rich, decadent flavor and crisp, chewy texture, are a delightful treat that can be enjoyed by people of all ages. These cookies are a staple of Italian cuisine and can be found in bakeries, cafes, and homes throughout the country. There are many different recipes for Italian chocolate cookies, each with its own unique flavor and texture. Some recipes call for the use of cocoa powder, while others use melted chocolate or chocolate chips. Some cookies are made with a simple dough, while others are filled with nuts, dried fruit, or other ingredients. No matter which recipe you choose, you are sure to enjoy these delicious cookies.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN CHOCOLATE SPICE COOKIES



Italian Chocolate Spice Cookies image

I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 17

3/4 cup shortening
1 cup sugar
4 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 cup chopped walnuts
GLAZE:
2-1/4 cups confectioners' sugar
2 teaspoons light corn syrup
3 to 4 tablespoons 2% milk
Sprinkles, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

ITALIAN FROSTED CHOCOLATE COOKIES



Italian Frosted Chocolate Cookies image

I make these cookies each year at Christmas. They are a favorite of family and friends. This recipe makes approximately 120 cookies.

Provided by Anonymous

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 120

Number Of Ingredients 20

7 cups all-purpose flour
2 cups white sugar
1 cup unsweetened cocoa powder (such as Hershey's®)
¼ cup baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cloves
1 ½ teaspoons ground allspice
1 teaspoon salt
1 large orange, zested
½ cup vegetable shortening (such as Crisco®)
½ cup margarine (such as Parkay®)
5 eggs
1 teaspoon vanilla extract, or to taste
¼ cup orange juice
¼ cup whole milk
½ (8 ounce) package cream cheese, softened
½ cup chopped walnuts
3 tablespoons whole milk, or more as needed
1 teaspoon orange juice, or as needed
3 cups confectioners' sugar, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
  • Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
  • Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
  • Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
  • Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
  • Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.

Nutrition Facts : Calories 78.1 calories, Carbohydrate 12.8 g, Cholesterol 8.8 mg, Fat 2.7 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 83.2 mg, Sugar 6.5 g

ITALIAN CHOCOLATE COOKIES



Italian Chocolate Cookies image

This recipe is from an Italian friend of mine and they are so good!

Provided by Sandy G.

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 13

3 cups all-purpose flour
4 teaspoons baking powder
¾ cup white sugar
¼ cup unsweetened cocoa powder
1 cup butter, softened
⅓ cup milk
1 teaspoon vanilla extract
½ cup chopped walnuts
2 (1 ounce) squares unsweetened chocolate
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
¼ cup hot milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
  • For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
  • To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.

Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g

CHOCOLATE ITALIAN WEDDING COOKIES



Chocolate Italian Wedding Cookies image

No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.

Provided by Ron Lieber

Categories     cookies and bars, dessert

Time 1h5m

Yield 6 to 7 dozen cookies

Number Of Ingredients 15

4 cups/480 grams all-purpose flour
1 1/2 cups/300 grams granulated sugar
1/2 cup/50 grams cocoa powder
4 teaspoons baking powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
8 ounces (about 2 cups)/226 grams chopped walnuts
1 cup/189 grams solid vegetable shortening
1 1/2 cups/360 milliliters milk
1 teaspoon vanilla
2 cups/242 grams confectioners' sugar
3 to 5 tablespoons milk, as needed
1/2 to 1 cup decorative sprinkles

Steps:

  • For the cookies: Heat oven to 350 degrees. In a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment, Thoroughly mix flour, sugar, cocoa powder, baking powder, allspice, cinnamon, cloves and salt. Add walnuts, and mix again.
  • In a small saucepan, combine shortening and milk. Place over low heat until shortening melts. Remove from heat, add vanilla, and whisk to blend. Add milk mixture to flour mixture and stir until well blended. While warm, roll dough into 1- to 1 1/2-inch balls. Place about 1 1/2 inches apart on ungreased or parchment paper lined baking sheets, and bake until surface is no longer shiny, 10 to 12 minutes. Allow to cool completely.
  • For icing and decorating: Place confectioners' sugar in a medium bowl and mix in enough milk to make icing just thick enough to coat the top of a cookie. Dip top of each cookie into icing, then into sprinkles, and set aside to dry. When cookies are completely dry, store in an airtight container.

Nutrition Facts : @context http, Calories 103, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 29 milligrams, Sugar 9 grams, TransFat 0 grams

ITALIAN CHOCOLATE SANDWICH COOKIES - GIADA DE LAURENTIIS



Italian Chocolate Sandwich Cookies - Giada De Laurentiis image

I saw these on the FoodNetwork show Everyday Italian, and my mouth would not stop watering! I think the fact that polenta is added to these cookies is very interesting. I will be trying them out in a couple of days, so I'll keep this updated!

Provided by Pikake21

Categories     Dessert

Time 50m

Yield 28 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or 1 cup polenta
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 orange, zest of
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zest of
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
  • Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
  • Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
  • To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

Nutrition Facts : Calories 152.6, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.1, Sodium 49, Carbohydrate 15.3, Fiber 0.8, Sugar 8, Protein 1.1

ITALIAN CHOCOLATE HAZELNUT COOKIES



Italian Chocolate Hazelnut Cookies image

These cookies have a rich shortbread taste.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 cup packed brown sugar
3 tablespoons cornstarch
4 teaspoons instant espresso powder
¾ teaspoon salt
1 cup unsalted butter, cubed
1 teaspoon vanilla extract
⅔ cup hazelnuts - toasted, skinned and coarsely chopped
2 tablespoons hot water
2 (1 ounce) squares semisweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
  • Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
  • Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes. Transfer to a rack and let cool for 2 minutes then remove sides of pan. Cut each shortbread round into 24 wedges. Cool completely.
  • Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 19.9 g, Cholesterol 20.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 5.5 g, Sodium 76.7 mg, Sugar 10.3 g

ITALIAN ANISE CHOCOLATE WALNUT COOKIES



Italian Anise Chocolate walnut cookies image

This was passed down by my Italian mother In law. I absolutely love these cookies. It is truly a very delicious cookie. I love making these during the winter months. I have had many compliments on this recipe. I am sharing a favorite for you all to enjoy. :-)

Provided by Nor Mac

Categories     Other Desserts

Time 25m

Number Of Ingredients 11

1 Tbsp baking powder
1 1/3 c flour
12 oz chocolate melted. semi sweet or dark
1/2 c sambuca or anise flavored liquor
1 c chopped walnuts
3 Tbsp granulated sugar
2 eggs
4 Tbsp butter
1/4 tsp salt
DIPPING
2 c confection sugar

Steps:

  • 1. melt the butter and the chocolate in a double boiler stir until smooth
  • 2. whisk the eggs Sambuca and the 2 1/2 tablespoons of sugar together. Add walnuts to the egg mixture and mix. set bowl aside
  • 3. In another bowl sift the baking powder,salt,and flour together
  • 4. whisk the melted chocolate in to the egg mixture. Stir flour in to the mixture and blend well.Refrigerate dough until it stiffens up enough to make cookie balls with
  • 5. make balls out of dough about an inch wide. Roll in confection sugar,and place on greased cookie sheet and bake at 350 until centers crack (about 10 minutes)Remove and cool.

TATUS (TOTOS ITALIAN CHOCOLATE COOKIES)



Tatus (Totos Italian Chocolate Cookies) image

A wonderful Italian Christmas cookie that tastes of the holidays. This recipe is what happens when a chocolate cookie meets a spice cookie. The cookie is thick, chewy, soft, and cake-like. Not super sweet you taste cloves and cinnamon, but they're not overpowering. Dipping the cookies in a glaze adds the needed sweetness and is...

Provided by Anne Bruscato Nunez

Categories     Cookies

Time 38m

Number Of Ingredients 12

5 c all-purpose flour
1 tsp baking powder, rounded
1 tsp baking soda
1 tsp cinnamon
1 tsp cloves, ground
1 c pecans, chopped
4 eggs
1 1/4 c vegetable shortening
1/2 c granulated sugar
16 oz Hershey's chocolate syrup (roughly 1 2/3 cup)
1 1/2 c confectioners' sugar
5-6 Tbsp milk (depending on thickness you desire)

Steps:

  • 1. Preheat oven to 375 degrees. Combine dry ingredients. Set aside.
  • 2. In a mixer, beat eggs. Add shortening and sugar, mix until combined.
  • 3. Add chocolate syrup and beat until smooth.
  • 4. Incorporate dry ingredients and stir just until combined. (Do not overmix).
  • 5. Fold in pecans. Refrigerate dough for about an hour to reduce stickiness and make it easier to roll.
  • 6. Roll into small balls (about 1 inch) and bake for 8 minutes. Do not overbake.
  • 7. Once cookies are cool, mix glaze to desired consistency.
  • 8. Dip tops in the glaze.
  • 9. Allow icing to completely dry.

TUTU'S AKA ITALIAN CHOCOLATE COOKIES



Tutu's aka Italian Chocolate Cookies image

I was given this recipe many years ago ... back in 1978 from a patient I took care of in Milwaukee. At Christmas her family had brought in huge trays of cookies. On that tray were these and they were my favorite. She gave me the recipe which was written in weight and was huge. I transcribbed the recipe to measurements and made it...

Provided by Mary Louise

Categories     Cookies

Number Of Ingredients 13

6 c flour
1 1/4 c sugar
2 heaping Tbsp cocoa powder
2 heaping Tbsp cinnamon
2 heaping Tbsp baking powder
1 c plus 2 teaspoons, crisco
6 eggs, beaten
1/4 c milk
1 c semi-sweet mini chocolate chips
1 c chopped walnuts
3 1/2 c powdered sugar
1 Tbsp vanilla
milk

Steps:

  • 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
  • 2. Add eggs. Mix well.
  • 3. Add milk. Mix well.
  • 4. Add chocolate chips and walnuts.
  • 5. Make balls about half the size of a walnut.
  • 6. Place on cookie sheet lined with parchment.
  • 7. Bake at 400 degrees for 8 minutes.
  • 8. Cool.
  • 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
  • 10. Store in an air tight container or tin.
  • 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.

ITALIAN CHOCOLATE COOKIES



Italian Chocolate Cookies image

Chocolate Italian cookies are a tradition in my house for the holiday season. We make a day of it making them, this recipe makes dozens of them! You can freeze them in a tightly sealed freezer bag for months! Just thaw and ice them when your in the mood for a goodie! From my own family's personal recipe!

Provided by Angela Pietrantonio

Categories     Chocolate

Time 35m

Number Of Ingredients 17

5 c flour
1 1/4 c sugar
1/2 c cocoa powder
3 Tbsp baking powder
1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
2 tsp cloves
2 tsp nutmeg
2 c chopped walnuts
4 eggs
1 c milk
1/2 c oil
ICING
1 lb powdered sugar
1 1/2 tsp pure vanilla extract
1/2 c milk

Steps:

  • 1. Preheat oven to 350*. Mix all dry ingredients and nuts in a large bowl until well blended. Beat the eggs, milk and oil together in a separate bowl; add to dry mixture and mix until well blended. Dough should be soft but not sticky, add small amounts of flour if needed to reach soft consistency.
  • 2. Roll dough into 1" balls and place on lightly greased baking sheets about 1" apart. Bake 12-15 minutes or until bottoms are lightly browned, cool on racks.
  • 3. Icing: Mix powdered sugar, vanilla and milk until smooth. I prefer to use my food processor to blend this, it comes out like silk. You can choose to add your favorite extract for the vanilla also, and you could sprinkle them up pretty with the colored sprinkles, jimmies etc..

ITALIAN SPICED CHOCOLATE COOKIES



ITALIAN SPICED CHOCOLATE COOKIES image

Categories     Cookies     Chocolate     Bake

Yield 40 cookies

Number Of Ingredients 11

3 1/4 cups flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/4 cup unsweetened cocoa powder
1 1/4 teaspoons freshly ground black pepper
1 1/4 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, at room temperature
1/2 to 2/3 cups whole milk
2/3 cup (3 ounces) chopped walnuts

Steps:

  • Place the oven rack in the lower third position in the oven. Preheat oven to 350°F. Lightly spray 2 cookie sheets with vegetable oil cooking spray. In a large bowl combine, flour, sugar, baking powder, cocoa powder, pepper, cloves, cinnamon and salt. Add butter and, using your fingers or a pastry dough blender, work the butter into the flour mixture until it resembles coarse cornmeal. Add 1/2 cup of milk and the nuts and mix until the dough is well blended. If mixture seems too dry, add more milk, about 1 tablespoon at a time, until the dough holds together. Pinch off pieces of dough and roll into 1-inch balls. Place about 1 inch apart on prepared baking sheets. If thinner, less chewy cookie is desired, flatten balls slightly. Bake cookies until firm, about 15 to 17 minutes. Place baked cookies on wire racks to cool. Store in a sealed container.

Tips:

  • Use high-quality chocolate. This is the key to making delicious chocolate chip cookies. Look for chocolate that is at least 70% cacao.
  • Do not overmix the dough. Overmixing will result in tough cookies. Mix just until the ingredients are combined.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at the correct temperature. The ideal temperature for baking chocolate chip cookies is 375 degrees Fahrenheit.
  • Do not overbake the cookies. Overbaking will result in dry, crumbly cookies. Bake the cookies just until the edges are golden brown.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

These Italian chocolate cookies are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a special holiday celebration. With their rich chocolate flavor and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give these Italian chocolate cookies a try. You won't be disappointed.

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