Italian Chocolate Cookies Recipes

ITALIAN CHOCOLATE COOKIES RECIPE

Steps:

• Preheat oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.
• Whisk (or sieve) together flour, cocoa, baking powder, spices and salt.
• With a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.
• Slowly drizzle in the olive oil followed by milk and vanilla.
• Using a wooden spoon, add the flour mixture in two lots, stirring until smooth. Stir through the walnuts and mini choc chips. The dough will be soft and sticky. Cover the bowl with plastic wrap and allow the dough to rest for 20 to 30 minutes.
• Take rounded teaspoonsful of the dough and roll between your palms into a ball. Place the balls on the prepared trays allowing room for spreading and rising.
• Bake for 10-12 minutes. Don't over bake - these are meant to be soft and moist. The cookies will rise and form a few cracks. Cool on the trays for a few minutes before transferring to wire racks to cool.
• Spread a small amount of icing on each cookie and decorate with coloured sprinkles. Allow icing to set before serving or storing.

CHOCOLATE ITALIAN WEDDING COOKIES

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.

ITALIAN CHOCOLATE SPICE COOKIES

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.

ITALIAN FROSTED CHOCOLATE COOKIES

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.

ITALIAN CHOCOLATE COOKIES

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.

ITALIAN CHOCOLATE COOKIES

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.

GOCCIOLE - ITALIAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl sift the flour, corn starch, baking soda, salt and cocoa.
• In the mixing bowl beat on medium / low speed (#2 speed) the butter and sugars for 2 minutes, until creamy. Then add the egg and vanilla and beat to combine.
• Add the sifted flour mixture a half at a time and when almost combined add 1/2 cup chocolate chips, combine. Move the dough to a lightly floured flat surface knead a few times to form a round ball (if dough is too wet than knead in 1-2 tablespoons flour). Wrap the dough in plastic wrap and refrigerate 1 hour.
• Roll the dough out, and with a small round cookie cutter (1-2 inches / 2-4 cm) cut then form into a drop shape, by pinching the top of the circle into a rounded point to form a tear drop shape, place the cookies on a parchment paper lined cookie sheet, top each cookie with a few extra chocolate chips. Refrigerate the cookies for 15-20 minutes, while the oven is pre-heating.
• Pre-heat oven to 350F (180C).
• Bake the cookies for approximately 15 minutes. Let cool 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!

ITALIAN CHOCOLATE COOKIES

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.

EASY BEST HOMEMADE HOLIDAY XMAS COOKIE

Steps:

• In a large bowl, place 1 1/2 cup sugar, 3 oz cream cheese, & 1 1/2 cup oil oil and beat until smooth.
• Then add 1 stick of softened butter, 1 tsp vanilla and 4 eggs. Beat this again until smooth.
• Add 1 cup milk, 5 cups of flour, 1/2 cup cocoa, 5 tsp. baking powder, 1 tsp salt, 1 tsp nutmeg, 1 tsp cloves, 1 tsp cinnamon and beat until smooth.
• Fold in the 12 oz bag of chocolate chips and 1 cup of chopped walnuts.
• Refrigerate dough for 1 hour, as it makes it easier to work with. You can even make this dough a day or two in advance and refrigerate until you can bake them.
• Use a small (2 tsp.) scoop and drop each scoop onto an ungreased cookie sheet. If you use a larger scoop, the cookies will spread out and you'll lose that "meatball" shape. Bake at 350º for 8-10 minutes.
• It's not time to make the frosting! Beat together 1 lb. of confectionery sugar, 1 stick of melted butter, 3 tbsp cocoa, and enough milk to make it smooth. Wait for the cookies to cool before frosting.

ITALIAN CHOCOLATE COOKIES

Steps:

• Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350 for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies; 20 per lb., frosted. NOTE: Increase flour to 6 cups for a double batch. Input: 10/30/91 Posted to MC-Recipe Digest V1 #260 Date: 26 Oct 96 11:28:56 EDT From: Pat Minotti NOTES : Ma (Rose) Nutr. Assoc. : 0 0 0 766 2751 0 0 0 0 0 0 0

ITALIAN CHOCOLATE BALL COOKIES

Steps:

• Add the chickpea flour and 2 tablespoons of water to a small bowl and stir to combine. Set aside
• In a large bowl, add the flour, cocoa powder, espresso powder, spices, baking powder, and salt. Mix to combine, set aside.
• In a separate bowl, cream together the vegan butter and coconut sugar until well combined. Add in the vanilla, chickpea flour mixture, and coconut milk. Mix to combine.
• Using 1 cup increments, slowly add the flour mixture into the sugar mixture. Fold everything together until combined. The batter will be thick, almost like a thick brownie batter.
• Refrigerate for 20 minutes or up to 2 hours.
• Preheat the oven to 350 degrees
• Using a cookie scoop or a spoon, scoop the dough and roll it into balls. Place on a greased cookie sheet and bake for 8 minutes.
• While the cookies are in the oven, make the glaze. Mix the powdered sugar and milk and set aside.
• Let the cookies cool completely before glazing. Dip each chocolate ball into the glaze and let sit for 5-10 minutes then enjoy!