Best Italian Chocolate Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

FLORENTINE ITALIAN MILK CHOCOLATE FILLED COOKIES



Florentine Italian Milk Chocolate Filled Cookies image

Make and share this Florentine Italian Milk Chocolate Filled Cookies recipe from Food.com.

Provided by Super San Mateo Che

Categories     Drop Cookies

Time 35m

Yield 24 serving(s)

Number Of Ingredients 11

2/3 cup butter
2 cups quick oats, uncooked
1 cup sugar
2/3 cup flour
1/4 cup corn syrup
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
2 cups chocolate chips
1/2 cup heavy cream
1 tablespoon vanilla

Steps:

  • Preheat oven to 375 degrees.
  • Melt butter in medium saucepan.
  • Remove from heat.
  • Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
  • Cover cookie sheets with foil.
  • Place small drops (about 1 teaspoon) of batter onto the foil. Leave about 3 inches between cookies. Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
  • Bake for approximately 7 minutes or until edges are golden brown.
  • Let each sheet of cookies cool completely, approximately 15 minutes.
  • Peel foil away from cookies.
  • For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
  • To assemble, spread a layer of chocolate on the flat, shiny side of each cookie. Pair the cookie with alternate cookie of equal size and press together. Allow assembled cookies to cool completely.

Nutrition Facts : Calories 214, Fat 11.7, SaturatedFat 7, Cholesterol 20.7, Sodium 65.7, Carbohydrate 27.2, Fiber 1.6, Sugar 17.1, Protein 2.3

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.

ITALIAN CHOCOLATE COOKIES



Italian Chocolate Cookies image

Make and share this Italian Chocolate Cookies recipe from Food.com.

Provided by Tonkcats

Categories     Dessert

Yield 96-120 cookies

Number Of Ingredients 14

1/2 lb butter (1 cup)
3/4 lb vegetable shortening (such as Crisco)
2 1/4 cups sugar
6 eggs, unbeaten
2 cups milk
14 cups flour
3 tablespoons baking powder
1 tablespoon vanilla
1 pinch salt
1/2 lb cocoa (small can)
1 package large nuts, chopped
2 egg whites
1 cup confectioners' sugar
1/4 cup lemon juice

Steps:

  • Cream butter, then cream shortening.
  • Add sugar and mix.
  • Add remaining ingredients and mix well until smooth consistency.
  • Roll a golf-ball size amount of batter into a ball.
  • Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
  • Keep checking to see if they are not too doughy, or too done.
  • Frost with white frosting.
  • Italian White Frosting: Beat egg whites until stiff.
  • Add sugar and juice. Stir until completely mixed.
  • Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
  • Place on waxed paper until frosting dries.
  • When dried, put into covered containers.
  • Makes enough frosting for approximately 10 dozen cookies.

Nutrition Facts : Calories 166.1, Fat 7.7, SaturatedFat 2.8, Cholesterol 19, Sodium 74, Carbohydrate 22.2, Fiber 1.5, Sugar 6.2, Protein 3.4

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

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 MOSTACCIOLI COOKIES



Italian Chocolate Mostaccioli Cookies image

These are a unique blend of flavors. Chocolate, Cloves and Cinnamon. You will see these cookies in round balls or in diamond shape to resemble the Mostaccioli pasta shape, hence the name. You can roll out the dough and make a diamond shape and be all fancy about them but usually they are made in balls. They are a staple on an...

Provided by Annamaria Settanni McDonald

Categories     Chocolate

Time 30m

Number Of Ingredients 20

COOKIE DOUGH
3 eggs
1 c sugar
3/4 c cream
1/2 c oil
3 Tbsp baking pow
1 1/2 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
8 Tbsp unsweetened cocoa powder
1 Tbsp pure vanilla extract
5 c all purpose flour
1/4 c chopped nuts (walnuts or almonds are traditional) (the nuts are optional)
1 c mini semi-sweet chocolate chips (optional and not traditional)
CHOCOLATE COOKIE GLAZE-YOU CAN ALSO JUST MAKE IT AS A SIMPLE WHITE GLAZE AS WELL
1 Tbsp unsweetened cocoa powder (optional)
1 tsp pure vanilla extract
2 Tbsp milk
enough powdered sugar to make a drizzle consistency glaze
non pariels for decorating (optional)

Steps:

  • 1. Preheat oven to 375'F
  • 2. In a bowl, blend all the ingredients EXCEPT flour. Beat with an electric mixer, then slowly add the flour and stiff dough will form, you may want to do the rest by hand if you don't have a stand mixer. Add nuts which are optional but recommended which are traditional. Also this is where you would add the mini semi-sweet chocolate chips, which aren't traditional but add some decadent chocolate flavor.
  • 3. Roll into 1 1/2 teaspoon balls and place on parchment lined cookie sheets. Bake for about 7-10 minutes just when cookies look like they begin to crack. Make sure not to over bake or they will dry out.
  • 4. Remove cookies when done and place on a cooling rack or cooling sheet until completely cool and then begin next step to glaze cookies.
  • 5. Mix ingredients for glaze until you get a glazey spreading consistency. Dip top part of cookie into glaze and place on lined cookie sheets, you may leave them as is or sprinkle with colored non pariels. Leave cookies so that the glaze may thoroughly dry. Store in an airtight container until ready to serve or place on platters.

ITALIAN CHOCOLATE BALL COOKIES (TAYTU'S)



Italian Chocolate Ball Cookies (TayTu's) image

My mother always made these chocolate ball cookies, they are called Italian TayTu cookies. I have such good memories and taste of them and I'm thrilled I can give this memory and taste to my grandchildren too!

Provided by Barbara Nazworth

Categories     Cookies

Time 1h15m

Number Of Ingredients 16

5 c all purpose flour
1/4 tsp salt
1 Heaping tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp ground cloves
1/2 c granulated sugar
1 1/4 c crisco baking sticks, butter flavored
4 large eggs
16 oz hershey's chocolate syrup
1 tsp vanilla
1 c chopped walnuts and/or pecans
INGREDIENTS FOR FROSTING
2 c confectioner's sugar
3 Tbsp milk (add more if needed)
1/2 tsp anisette extract or almond extract

Steps:

  • 1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
  • 2. FOR THE COOKIES: In large bowl, sift together flour, salt, baking powder, baking soda, cinnamon and cloves. Set aside.
  • 3. In another bowl, cream sugar and shortening with a mixer until fluffy. Add eggs one at a time until well incorporated. Mix in chocolate syrup and vanilla.
  • 4. Add chocolate mixture to dry ingredients. Stir until well incorporated. Mix in nuts.
  • 5. Dough should form a ball, but not be sticky (if dough is too sticky, put a little flour on your hand to roll into a ball).
  • 6. Roll mixture into 1 inch balls. Place balls 1 inch apart on parchment paper and bake about 12-15 minutes or until cookie is firm, but NOT DRY. Let cookies cool before frosting.
  • 7. FOR THE FROSTING: Mix sugar, milk and extract to make a sugar glaze in a bowl. Dip the top of the cookies in the bowl and sit the cookies on a baking rack with wax paper underneath to catch any drippings. If you don't have one, then I'd just use wax paper. Immediately top the cookies with sprinkles before glaze dries.
  • 8. Allow icing to harden overnight.

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 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.

ITALIAN CHOCOLATE CHIP COOKIES



Italian Chocolate Chip Cookies image

This is sometimes known as meatball cookies. A must in our family at Christmas. Feel free to cut recipe in half. I usually bake about 150 dozen cookies at Xmas time to give away in cookie trays.

Provided by MYRAMANI

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 168

Number Of Ingredients 11

2 cups butter
4 cups milk
12 cups all-purpose flour
1 ½ cups white sugar
1 cup unsweetened cocoa powder
2 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3 ½ cups semisweet chocolate chips
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium saucepan over medium heat, combine the butter and milk. Cook until melted, stirring occasionally. Set aside to cool.
  • In a large bowl, stir together the flour, sugar, cocoa, baking soda, cinnamon, nutmeg and cloves. Stir in the milk mixture by hand until the dough is firm and not tacky. Mix in the chocolate chips and walnuts. Roll the dough into 1 1/2 inch balls and place onto the prepared cookie sheets. These cookies do not spread much, so you can place them fairly close together.
  • Bake for 20 to 25 minutes in the preheated oven, until firm. Remove from baking sheets to cool on wire racks. Glaze with a thin confectioners' icing when cool to preserve freshness.

Nutrition Facts : Calories 88.9 calories, Carbohydrate 11.6 g, Cholesterol 6.3 mg, Fat 4.4 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 37.4 mg, Sugar 4 g

ITALIAN CHOCOLATE ALMOND COOKIES



Italian Chocolate Almond Cookies image

Make and share this Italian Chocolate Almond Cookies recipe from Food.com.

Provided by Chef Gorete

Categories     Dessert

Time 16m

Yield 96 cookies

Number Of Ingredients 9

8 large eggs, room temperature
1 1/2 cups granulated sugar
1 cup almonds, ground (if you use roasted almonds, the flavour will be intensified)
1/2 lb shortening
4 ounces semi-sweet bakers chocolate, chopped
1 lemon, rind of
4 teaspoons baking powder
3 cups all-purpose flour
96 small cupcake liners

Steps:

  • Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
  • Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
  • Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
  • Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
  • Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
  • Cool on rack. Sprinkle with icing sugar when cool.

Nutrition Facts : Calories 67.7, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 26.3, Carbohydrate 6.8, Fiber 0.5, Sugar 3.2, Protein 1.4

ITALIAN CHOCOLATE COOKIES



Italian Chocolate Cookies image

My Mom has been baking these cookies for years. It's not Christmas without these on the cookie tray. But they're yummy any time of year.

Provided by Nita the La La Lady

Categories     Dessert

Time 23m

Yield 60 cookies, 30 serving(s)

Number Of Ingredients 13

18 1/4 ounces devil's food cake mix
2 eggs
2 teaspoons cloves (or 1 tsp. cloves, 1 tsp, pumpkin pie mix)
3/4 cup water
3/4 cup oil
3 cups flour
2 tablespoons cocoa (heaping)
1 teaspoon baking powder
1 cup walnuts (chopped)
1 cup mini chocolate chip
2 cups powdered sugar
1 teaspoon fresh lemon juice
milk (enough to make it runny)

Steps:

  • Preheat oven to 400.
  • Mix first 5 ingredients.
  • Add remaining ingredients and mix well.
  • Shape into walnut size balls.
  • Bake on ungreased cookie sheet for about 8 minutes.
  • Frost the entire cookie when cookie is still warm.
  • Makes 5 dozen cookies.

Nutrition Facts : Calories 258.6, Fat 12.9, SaturatedFat 2.7, Cholesterol 12.4, Sodium 161, Carbohydrate 34.7, Fiber 1.5, Sugar 17.7, Protein 3.6

ITALIAN CHOCOLATE COOKIES RECIPE - (4/5)



Italian Chocolate Cookies Recipe - (4/5) image

Provided by Cathie davidson

Number Of Ingredients 10

3 cups flour
1/4 cup cocoa
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon baking powder
1/4 cup sugar
1/4 cup black coffee
2/3 cup (10-2/3 Tablespoons) shortening
2 eggs
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees: In seperate bowl combine dry ingredients:Flour, cinnamon, cloves & baking powder. In large bowl, cream shortening, add eggs, sugar & cocoa. Then add nuts & coffee. Add dry ingredients to butter mixture. Mix well. Let stand in refrigerator for at least 1 hour. Form into small balls, and place on cookie sheet. Bake 350 degrees 10-12 min. Place cookies on rack to cool. Glaze cooled cookies with a powdered sugar & milk glaze. Let glaze harden and store in cookie container.

ITALIAN CHOCOLATE COOKIES



ITALIAN CHOCOLATE COOKIES image

Categories     Chocolate     Dessert

Yield 10-12 people

Number Of Ingredients 11

1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup chocolate hazelnut spread (recommended: Nutella)
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup chopped toasted hazelnuts

Steps:

  • Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside. In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined. Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Use the tines of a fork to flatten the cookie dough. Bake until lightly golden around the edges, about 10 to 12 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #hand-formed-cookies     #desserts     #oven     #european     #romantic     #cookies-and-brownies     #italian     #chocolate     #dietary     #taste-mood     #equipment     #number-of-servings

Related Topics