Blending TWO types of chocolate with the crunchiness of walnuts, these cookies are a must for lovers of chocolate. And a surprising ingredient ensures moist cookies!!
Why you’ll love this recipe
Italian chocolate cookies are rich, lightly spiced and perfect for gift giving. Moist and almost cake-like, these cookies are prettily decorated with white icing and colored sprinkles.
Just like other Italian cookies (think baci di dama, cuccidati or pignoli cookies), these cookies are super flavorful and fun to make and eat!!
Packed with crunchy walnuts and lots of chocolate chips, these Italian chocolate cookies are popular during the holidays but also ideal year round. Make a batch to share today!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredient notes
Here’s what you’ll need.
all purpose plain flour – nothing fancy here superfine (castor) sugar – dissolves much more easily cocoa powder – dutch processed for extra dark chocolateyness baking powder – to give just the correct amount of rise spices – cinnamon, allspice and nutmeg eggs, milk and vanilla extract walnuts – you’ll want some texture so don’t chop these too fine mini dark chocolate chips – or use regular chocolate chips in dark, milk or white extra virgin olive oil – the surprising ingredient that add so much moisture and flavor
Plus powdered (icing) sugar with a little bit of milk for the icing. Colored sprinkles are a must!
Instructions
Preheat the oven to 350ºF/160ºC and line two large baking trays with non stick baking paper.
Whisk together flour, cocoa powder, baking powder, spices and salt. Beat eggs. Add sugar and beat until pale then drizzle in olive oil, milk and vanilla. Stir in flour mixture in two lots. Then add walnuts and mini chocolate chips and mix to combine. After resting, form balls and place on lined baking sheet. Bake and cool. Combine icing ingredients. Spread a little icing on each cookie and decorate with colored sprinkles. Tips for success and FAQ’s
To make really good Italian Chocolate Cookies it’s really important not to over-bake otherwise they will be dry. These cookies should be soft and moist.
Use large or extra large eggs and fresh walnuts for best results. And don’t omit the resting – it’s essential for this recipe.
How do I store these cookies?
Store at room temperature in an airtight container with non stick 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.
More recipes like this
Cantuccini (Almond Biscotti)
Sponge Fingers (Savoiardi)
Gingerbread Pizzelle
Italian Anise Cookies
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This updated recipe was first published on June 25, 2012.
Print Italian Chocolate Cookies Rich chocolate cookies packed with crunchy walnuts and lots of chocolate chips then topped with icing and sprinkles. Course Cookies Cuisine American, Italian Prep Time 15 minutes Cook Time 12 minutes Resting time 30 minutes Total Time 57 minutes Servings 36 cookies Calories 5138kcal Author Marcellina Ingredients 2⅓ cups all (plain) purpose flour ⅓ cup unsweetened cocoa powder 2 ½ teaspoons baking powder ¼ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon freshly ground nutmeg ¼ teaspoon allspice 2 large eggs ½ cup sugar ½ cup extra-virgin olive oil ½ cup milk 2 teaspoon vanilla extract ¾ cup walnuts chopped medium fine 1 cup mini choc chips Icing 1½ cups powdered (icing) sugar 1 tablespoon milk more if necessary sprinkles for decorating Instructions 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. Icing If the sugar has lumps, sieve before using. Mix the powdered (icing) sugar and milk together to form a thick but spreadable icing. Add more milk if needed. Notes These cookies have be adapted from a recipe for Roman Chocolate Cookies in Greg Patent’s cookbook “A Baker’s Odyssey”. Tips for success it’s really important not to over-bake otherwise they will be dry. These cookies should be soft and moist. use large or extra large eggs fresh walnuts for best results be sure to rest the dough before forming cookies and baking How to store Store at room temperature in an airtight container with non stick or wax paper between the layers for 5 days. How to freeze 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. Nutrition Calories: 5138kcal | Carbohydrates: 729g | Protein: 74g | Fat: 228g | Saturated Fat: 55g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 926mg | Potassium: 2499mg | Fiber: 29g | Sugar: 460g | Vitamin A: 1148IU | Vitamin C: 2mg | Calcium: 1049mg | Iron: 26mg
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