Italian Chocolate Cookies

Italian Chocolate Cookies

33
Sandy Greathouse 0

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

Ingredients {{adjustedServings}} servings 226 cals

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.)
  3. 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.
  4. 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.
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Reviews 33

  1. 38 Ratings

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Missyandtheboys
12/17/2007

Someone stated this recipe was NOT Italian. Ohhhhh it soo is!! I have been looking for it forever and should have, of course, come here first!! My Italian grandmother (from Sicily) used to make dozens of these every year and my Mom-in-law (holder of the recipe) lost it!! It's soo close (minus a dash of cinnamon!)Thank You!

Lynessa
10/25/2007

Soooo delicious!!! My husband had an italian themed potluck to go to and gave me like 1 1/2 hrs notice about it. Due to my limited time I had to make a few adjustments. Instead of cocoa powder I used dark cocoa powder and I had run out of vanilla extract but had plenty of almond extract so I used that. They came out so good. I also used the almond extract in the frosting, every one loved the almond flavor with the chocolate and I am sure that the vanilla would have been just as good. Thank you for a delicious recipe!

CARIST
11/30/2007

These are great. The only things I did slightly different are toasting the nuts (it makes a huge difference in both taste and texture), and rather than dribbling the glaze on the finished cookies, I dipped the tops in the bowl of glaze and then set them on parchment paper to firm up. Less waste and mess this way. I think next time I may sprinkle some more finely chopped toasted nuts on top of the glaze, just for looks.