ITALIAN CHOCOLATE COOKIES RECIPE
Rich chocolate cookies packed with crunchy walnuts and lots of chocolate chips then topped with icing and sprinkles.
Provided by Marcellina
Categories Cookies
Time 57m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 5138 kcal, Carbohydrate 729 g, Protein 74 g, Fat 228 g, SaturatedFat 55 g, TransFat 1 g, Cholesterol 370 mg, Sodium 926 mg, Fiber 29 g, Sugar 460 g, ServingSize 1 serving
ITALIAN CHOCOLATE SPICE COOKIES
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
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
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
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
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
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
ITALIAN CHOCOLATE COOKIES
Make and share this Italian Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Dessert
Yield 96-120 cookies
Number Of Ingredients 14
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
CHOCOLATE ITALIAN WEDDING COOKIES
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
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
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