Italian Chocolate Cookies
These Italian Chocolate Cookies are so easy to make and your kitchen will be filled with wonderful baking smells!
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, pignoli cookies, Italian peach cookies or Italian wedding 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 at the 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, cloves 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.
Store at room temperature in an airtight container with non stick or wax paper between the layers for 5 days.
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
Chocolate Pizzelle
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This updated recipe was first published on June 25, 2012.
Italian Chocolate Cookies Recipe
Ingredients
- 2⅓ cups (290 grams) all (plain) purpose flour
- ⅓ cup (32.5 grams) unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon See Note 1
- ¼ teaspoon freshly grated nutmeg See Note 1
- ¼ teaspoon ground cloves See Note 1
- 2 eggs
- ¾ cup white granulated sugar
- ½ cup (120mls) extra virgin olive oil See Note 2
- ½ cup (120mls) whole milk
- 2 teaspoon vanilla extract
- ¾ cup walnuts chopped medium fine
- 1 cup mini choc chips
Icing
- 1½ cups powdered 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.2⅓ cups (290 grams) all (plain) purpose flour⅓ cup (32.5 grams) unsweetened cocoa powder2 ½ teaspoons baking powder¼ teaspoon salt½ teaspoon ground cinnamon¼ teaspoon freshly grated nutmeg¼ teaspoon ground cloves
- With a whisk attachment on the an electric mixer beat together eggs until frothy then slowly add sugar. Beat until pale and thick.2 eggs¾ cup white granulated sugar
- Slowly drizzle in the olive oil followed by milk and vanilla.½ cup (120mls) extra virgin olive oil½ cup (120mls) whole milk2 teaspoon vanilla extract
- Using a wooden spoon, add the flour mixture in two lots, stirring until smooth.
- Stir through the walnuts and mini choc chips.¾ cup walnuts1 cup 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 a rounded teaspoonful of the dough and roll between your palms into a ball. If the dough is impossible to roll add a spoonful of flour but not a lot – this dough is meant to be sticky. Check the photos above to compare with your dough.
- 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.sprinkles for decorating
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.1½ cups powdered sugar1 tablespoon milk
Notes
- If you prefer a spicier cookies, slightly increase either or all of the ground cinnamon, grated nutmeg or ground cloves.
- Use light flavored or regular olive oil instead of extra virgin olive oil.
- It’s really important not to over-bake otherwise they will be dry. These cookies should be soft and moist.
- Use large eggs.
- Fresh walnuts for best results.
- Be sure to rest the dough before forming cookies and baking.
- Use a cookie scoop or two teaspoons to help shape the dough.
- Lightly oil your hands to help the dough not stick too much. It will be a bit messy but that means that your cookies will be deliciously moist!
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
I love your recipes; but since I’m not phone savy and can’t get the exact amounts of each ingredient could you please print them with it ? Thanks so Much…I’m sure I’m not alone on this…lol
Thank you so much, Karen. I’m so glad you love my recipes! The exact ingredient amounts are always listed in the printable recipe card at the bottom of the post. Do you mean that it would be easier if the exact amounts of each ingredient be listed in the instructions? I’ve added that in for this particular recipe. Let me know if you like it. I’ve just added it in quickly and will refine it when I have time. Your opinion would be much appreciated!
These are easy to make and very tasty. Don’t be tempted to overbake them. I did a little and they were a little dry,(I have to say that made them especially nice with coffee. Yes I eat chocolate for breakfast sometimes, don’t judge lol.). I highly recommend giving them a try!
I’m with you, David, chocolate for breakfast – Yum! Yes, you’re right, these mustn’t be overbaked. Thank you for you feedback and review!
love this recipe…any help with making it gluten and dairy free?
This recipe can easily be made dairy free by substituting the dairy milk for any non dairy milk and using dairy free chocolate chips. While I have never tested this recipe using 1:1 gluten free flour, it is quite possible that it will work. I hope that helps, Jill.
These where absolutely amazing and delicious I made these for a baby shower and decorated them with blue and pink sprinkles so cute
Oh that would be super cute, Lina!
Delicious moist cookie with a decadent chocolate taste. The cookie was perfectly moist ! I did oil my palms when rolling due to the stickiness of the dough , and they rolled with ease . The only thing I would change is to add a pinch more clove spice if you want to taste the clove . Otherwise , couldn’t be a more perfect cookie !
Thank you for your wonderful comment, Natalie! Yes, oiling will definitely help when rolling the cookies. I have to agree. I enjoy a bit of extra clove spice too. I’ll make that note in the recipe just in case there are others like us!
These biscuits (Aussie here) are delicious. I enjoyed making them and just a tiny bit wish I was not on the No Sugar Low Carb way of eating. Naturally I had to sample one. Wow! I will try to make the ingredients suit MWE so I can enjoy the beautiful flavours. I am sure my friends who will be the recipients will also love them. Thank you Marcellina.
You’re welcome, Carol, I’m glad you loved them.
Could you link the icing recipe you used?
The icing is included in the recipe here https://www.marcellinaincucina.com/roman-chocolate-cookies-bakers-odyssey/#recipe
Can I use 2 percent milk
Yes, it won’t make much difference.
Marcelina,
I would love to make these cookies for Easter.
My grandson has a dairy allergy. I noticed on a prior post that the cookies should be fine if 2% milk was used. Would that hold true for almond milk and/or oat milk?
Thank you,
Joanna
Yes, Joanna, you can substitute almond milk or oat milk in this recipe with no problems at all.
This cookie recipe is good just not as amped up as I want a chocolate meatball cookie. Next time I’ll use 1/2 tsp of ground cloves at least.
Kenzie, that’s great that you like this cookie. You can definitely increase the cloves if you prefer a more spiced cookie.
can i leave out the cloves or sbstute with sothing else
Either way, Lori. You can leave the ground cloves out altogether or substitute with ground cinnamon or another spice that you like – maybe ground ginger?